I have a 16 x 24 storage building that I need to have moved about 6 milesI've contacted the company that built it on-site at my house and they don't move buildings that largeI've also contacted house movers with no response and the local towing companies can't move itDoes anyone have experience with this type of situation and how did you get your building moved?
I usually use turkey oven bagsGet them at the grocery storeMix stuffing and lightly fill cavityAllow 1/2 cup stuffing per pound of turkeyIt is safer to under stuff than to over stuff the turkeyStuffing expands during cookingRefrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting timeHeat oven to 350Put turkey in the bag and place the bag in a roasting panThe pan holding the turkey in the bag must be large enough so the bag does not hang over the sidesCook until internal temperature reaches 165 degreesCooking time depends on the size of your turkey8 to 12 pounds 3 to 3 1/2 hours 12 to 14 pounds 3 1/2 to 4 hours 14 to 18 pounds 4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 3/4 hours 20 to 24 pounds 4 3/4 to 5 1/4 hours Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenlyI always have a juicy turkeyI also deep fry turkeys, but you have to have the proper equipment for thatEither way, I always have moist juicy turkeys.
I had a friend go through the same thing a few years agoHe wound up cutting it in half, renting a crane and flatbed truckHauled it to new house, and reassembled itI would have just left it, and bought a new one for the new location.
I cook my turkey unstuffedBut to get it real moist, I soak cheese cloth in a pan of mellted butter and white wine (one you like to drink)Then wrap the turkey in the clothLet turkey cook an hour, then baste with the pan of butter and wine (baste the turkey, baste the cook) every 1/2 hour, until done4 hours for a 12 to 14 lbturkey.
Do NOT cook a frozen turkeyYou thaw it several days in the fridge if you buy a frozen oneIf you try to cook it before it thaws you're asking for something like salmonella poisoning because the frozen turkey might not get hot enough to kill the bacteria it could be carryingTo cook it, make sure you take out the gizzards and neck from the cavity of the bodyRinse the entire turkey and pat it dry with a paper towelStuff the turkey if you plan toI rub butter on mine and then sprinkle spices on the skinGarlic, Sage, Poultry Seasoning, a little PaprikaThen bake itThe bag should give you directions for temperature and timeThe time is based on how much the turkey weighsAnd I use a roasting bag too to lock in moisture and flavor.
We get our turkey from the store, then stuff it and put this bag, it's a turkey bag from Giant's here, I don't know the name of it there, but we do that and the bag gets it moist somehowWe cook it at I believe between 350-400 for a few hoursI think one or twoNot sure.
