12 Lb
12 Lb
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 Collins 12 LB 30 Inch Handle Mega Splitting Maul  US $42.99
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 Wilton 25 lb BASH Soft Face Sledge Hammer 12 in 40212 NEW US $37.99
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 WL41236 12 Lb Head 36 in Bash Sledge Hammer 30HRC US $119.37
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 WL40412 4 Lb Head 12 in Bash Sledge Hammer 30HRC US $49.47
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 027 1199400 12 Lb Dbl Face Sledge Hammer 36 Hickory Hdl US $44.92
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 WL40212 250 Lb Head 12 in Bash Sledge Hammer 30 HRC US $46.58
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 BIG 12 Lb 36 1 2 Dead Blow Hammer No Rebound Breaker US $129.99
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 Vaughn Double Face Sledge Hammers US $82.99
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 Wilton 12 lb BASH Sledge Hammer with 24 in Unbreakable Handle 21224 NEW US $104.99
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 12 pc PUNCH CHISEL SET WITH 2 lb DRILL HAMMER NEW US $14.99
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 Wilton 4 lb BASH Soft Face Sledge Hammer 12 in 40412 NEW US $39.99
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 12 lb Double Faced Sledge Hammer by Truper 373664 US $34.99
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 Neiko Pro Dead Blow Hammer 12Lb 36 1 2 Handle NEW US $112.95
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 Vaughan 36 Sledge HammeR12 lb US $72.76
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 Nupla Brs4 4lb Brass Sledgew 12 Super US $101.14
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 Ames True Temper 12 lb Double Faced Sledge Hammer NEW US $43.99
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I have 2 10-12 lb turkeys, How long will it take to cook?
I know poultry takes 20 miniutes per pound, so my question is how long will it take to cook both turkeys stuffed in the same roasting pan?
i read a recipe that says 21/2 hrs at 400 degrees....that doesn't seem long enough....HELP PLEASE
Stuffing makes it very iffy, because a lot will depend on how dense your stuffing is and how tightly iit is packed.
No matter what anyone suggests you'll still have to monitor both the bird and the stuffing with an oven thermometer.
2 1/2 hours will not be enough, you might have to go up to 3 1/2 or 4 hours in fact. But you will never really know, because so much depends on the consistency of your stuffing.
Question to ponder: Do you really feel it's necessary to stuff the bird? Seems to hold no purpose. After all, you have to remove it immediately upon taking the birds out of the oven so you don't end up with food poisoning, so it doesn't even help make a good presentation. Plus you have less control over the moisture in your stuffing.
It's dangerous, bacteria-wise and stuffing slows down the bird's cooking time. The longer bird cooks, the more it's meat dries out.
You can cook stuffing in a baking tray, for about a half hour after the birds come out of the oven. They'll cook faster, safer, then just drizzle some of the juices on the stuffing to add flavor and pop it into the oven while the birds rest before carving.
Just some thoughts to ponder. My family always stuffed, and when my grandmother died I took over making T-day dinners at age 12 and I stuffed, too. But I stopped in my 20s when a biology teacher told me about the dangers of stuffing. Both my stuffing and my bird have been far better ever since I've cooked them seperately.