I swear that thermodynamics must work differently in my kitchen than anyone else's. It's supposed to take 4 to 5 hours to cook a 19.5 pound turkey and in my kitchen it takes about 3. This is is doing 450 for half hour and 350 for the rest. Guess I need to start doing 325 for the bulk. I think next year we're going to tell people to arrive at time...
There are so many factors that effect cooking times. The temperature of the bird when you put it in, the volume of the oven, the air patterns, shelf position. I know that if I cook a lamb roast in our oven, if I put the roast with the leg shank bone facing out it will cook faster that shank bone facing in. That's why chef's are so nurotic about their ovens.
- Johnny