Is it just me, or are turkeys cooking more quickly now than in years past? I remember an old rule of thumb: 1 hour per 5 lbs. However, every time I use it, the turkey is overcooked. In fact, it's reaching 180 degrees after about three hours, even a 23 pound turkey. What's going on? I'm thinking about just forgetting about the time rule, and even the thermometer, and just look at when the thigh starts to "give" when I pull on it.
"are turkeys cooking more quickly now than in years past?"
I really don't know. I didn't start cooking turkeys until they started coming with those little popup timers!
“are turkeys cooking more quickly now than in years past?”
Probably. Global warming maybe. :)