Ok. Since I dont have access to the old threads discussing Thanksgiving prep, I will ask this here.
We are cooking a 24 lb bird. Pre brined.
No issues with the seasoning. I got that down pretty well.
I wanted to confirm cook time and temp. It will be in an oven bag. Crispy skin doesn't matter. I was thinking 3 to 3.5 hours at 350. Pull when thigh is 165.
Does this sound reasonable, or does anyone got a better idea? Time is important here cause of other items that need to go in the oven.
Like the average college student hooked on ChatGPT, I am no longer capable of thinking for myself (not really, but for fun), so I asked Google AI your question--with a "you're a seasoned grandma when it comes to thanksgiving dinner".
It said:
Oh, honey, a
24-pound turkey! That's a magnificent bird! And cooking it in an
oven bag is such a smart move, especially when crispy skin isn't your priority. It locks in all that moisture and speeds things up a bit.
Let's talk about your plan.
Grandma's Two Cents on Your Turkey Plan
| Item | Your Plan | Grandma's Advice | Why |
| Temperature | 350∘F | 325∘F to 350∘F | 350∘F is perfectly fine, especially since you're using a bag. A little lower, like 325∘F, is often the traditional sweet spot, but stick with 350∘F if you want the extra speed. |
| Cook Time (24 lb) | 3 to 3.5 hours | Closer to 3.5 to 4.5 hours | Even in a bag, a bird this size is big. The bag saves maybe an hour over an open roast. 3 hours for 24 lbs is very ambitious. I'd plan for 4 hours as a safe bet, and use the thermometer to be sure. |
| Target Temp | Thigh 165∘F | Thigh 175∘F to 180∘F | While 165∘F is the safe minimum for food safety, the thigh and drumstick have more connective tissue (collagen) that needs a higher temperature to properly break down and become fall-off-the-bone tender. You want the breast to be 165∘F, but the dark meat is always better and juicier when it hits 175∘F or even 180∘F. |
My Recommended Schedule for a 24 lb Turkey in an Oven Bag
The most important thing for your schedule is to
start earlier than you think you need to. A large bird always benefits from a good, long
rest outside the oven (covered loosely with foil), which you can use to cook your side dishes!
- Prep: Preheat your oven to 350∘F (177∘C). Put your turkey in the oven bag, seal it up, and poke the required steam holes.
- Cook: Place the turkey in the oven.
- Timing: Start checking the temperature around the 3-hour mark.
- Finish: Pull the turkey out when the temperature in the deepest part of the thigh (not touching bone) reaches 175∘F.
- Crucial Step: REST the turkey for at least 30 to 45 minutes (up to an hour for a bird this size), tented loosely with foil. The internal temperature will continue to rise by a few degrees (this is called carryover cooking) and all those wonderful juices will redistribute, giving you the most tender, moist meat.
Best Idea for Tight Time: Use a Remote Thermometer
If time is your biggest concern, get yourself a
remote-read meat thermometer. Insert the probe into the deepest part of the thigh
before it goes in the oven. That way, you don't have to keep opening the oven bag and letting out all that heat and steam! You'll know
exactly when it hits 175∘F.
Your initial idea is close, dear, but just bump up that time estimate and the dark meat temperature, and you'll have a turkey to be proud of!
Do you need a hand finding out what time you should put the turkey in the oven, based on when you want to serve dinner?
