Specifications

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Turkeys were taken to Europe
by the Spanish who had found
them as a favorite domesticated
animal among the Aztecs. Since
the modern domesticated turkey is
a descendant of the Wild Turkey,
it is surmised that the Aztecs
had chosen to domesticate this
species rather than the Ocellated
Turkey which is found in far
southern Mexico.
The Aztecs relied on the turkey
(Mexican Spanish guajolote,
from Nahuatl huexolotl) as a
major source of protein (meat
and eggs), and also utilized its
feathers extensively for decorative
purposes. The turkey was
associated with their trickster god
Tezcatlipoca, perhaps because of
its humorous behavior, an aspect
which it has retained up to the
present. In Mexico today, turkey
meat with mole sauce (mole de
guajolote) is widely regarded as
the unofficial national dish.
Ingredients:
Turkey, Whole, 25 lb. (11 kg)
Vents:
Open full
Preparation:
Preheat oven to 250°F for 30 minutes.
Turkey must be fully thawed. Season as desired. Rub with
oil, butter or margarine, and sprinkle with paprika. Place
directly on wire selves.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
10 minutes per pound for the first turkey (22 minutes per
kilogram) plus add 30 minutes for each additional turkey
Minimum Hold Time:
1 to 2 hours
Final Internal Temperature:
185°F (85°C)
Overnight Cook–N–Hold highly recommended
Maximum Hold Time:
10 hours
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 4 2
Items per Shelf / Pan 2 Turkeys 2 Turkeys
Approximate Capacity 8 Turkeys 4 Turkeys
Approximate Weight
Capacity
up to 200 lbs. up to 100 lbs.
WHOLE
TURKEY