A home cook planning a holiday feast is seeking expert advice on timing and technique for preparing a large spatchcocked turkey and three beef rib roasts for a party dinner. With both meats currently undergoing dry brining, the user outlines a reverse-sear approach for the beef and a high-heat roast for the turkey, aiming to have everything ready by late afternoon. Concerns about scheduling—whether two hours for the turkey followed by two for the beef is sufficient—and the feasibility of cooking them simultaneously without compromising texture or crispiness drive the inquiry. The post invites strategies to balance precision cooking with a tight timeline.
I'm looking for some advice on cooking a turkey and beef rib roasts for a party dinner Here's what I'm working with: 1x turkey ~7.8 kg 3x single-bone beef rib roasts, each around 1.3~1.5 kg (unfortunately my local supermarket didn't have bigger cut) I already spatchcocked the turkey, both the turkey and beef are currently dry brining in the fridge My current plan is to reverse sear the beef at 250F, pull at 115F, rest for maybe 30-45mins then put under broiler for about 5 minutes. For the turkey, I'm thinking of following this guide: https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe, so simply roast at 450F until the breast registers 150F. I will use convection oven for both. Since I want everything on the table by around 5:30 PM, how should I schedule the cooking? Will 2 hours be enough to cook the turkey then another 2 hours for the beef? Can I even cook them together, something like roast the turkey at 450F until breast reach 120-130F, then lower the temp to 250F then put the beef in, will it even work or there isn't enough time to crisp up the skin? submitted by /u/shadow2810 [link] [comments]
