The engineer versus the turkey. (Full Version)

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DarkSteven -> The engineer versus the turkey. (11/25/2010 11:31:49 AM)

So I bought a turkey last night.  Took it home and found out that the tag with the weight had come off. This matters because the cooking time depends on the weight.

I checked out the receipt expecting to see something like XX lbs @ $.YY/lb = $ZZ.  Instead, it just has the final price listed - $9.58.

So I check out the store website hoping it lists sale prices.  No go.  So I call the store.  I am told that the price is about $1.30 a pound, making my turkey about seven pounds.  No way.  I estimate it at 18-20 lbs.  So they must have erred on the price.

I was too lazy to use a yardstick to crudely measure the size and then estimate using 62.4 lbs/cu ft, which is the weight of water and should be very close to the weight of turkey.  I just said it's 18-20 lbs.  Close enough.

So far, I'm winning the war against the turkey.  Let's see if it's overcooked or undercooked when it's done...




thornhappy -> RE: The engineer versus the turkey. (11/25/2010 11:35:24 AM)

Dude!! Just put it on the bathroom scale!!

(Or grab the neighbor's scale.  That should make for some good conversation!)

I think it would be fun to take one to a truck scale, just for the reaction.




DarkSteven -> RE: The engineer versus the turkey. (11/25/2010 11:39:02 AM)

I have no bathroom scale.  The damn thing just gives me bad news, so I don't want it.




MasterCord -> RE: The engineer versus the turkey. (11/25/2010 11:40:35 AM)

Being an engineer.....I'd have placed it in a pan on a bathroom scale and weighed it there.

Measuring the cubic and applying the weight of water would not have worked, as the turkey is somewhat hollowed out and there is no good way to estimate its' internal permeability factor, nor its' external block coefficient. Most accurate way would be to cut sections through it and run Simpsons Rule on the stations thus generated.

I'd go with the 18-20 lacking a batheroom scale....and if you DO have a scale...and did not use it...then you must have gone to MIT...where overly complex analysis of simple problems is the defintion of "first principles" :)

MC




DarkSteven -> RE: The engineer versus the turkey. (11/25/2010 11:48:02 AM)

quote:

ORIGINAL: MasterCord

Measuring the cubic and applying the weight of water would not have worked, as the turkey is somewhat hollowed out and there is no good way to estimate its' internal permeability factor, nor its' external block coefficient. Most accurate way would be to cut sections through it and run Simpsons Rule on the stations thus generated.



I don't have a scale OR a bandsaw.  I hadn't thought about the cavity, but I could have put the bird in a tub and see how much higher the water level rises. 




TreasureKY -> RE: The engineer versus the turkey. (11/25/2010 11:57:03 AM)

I'm not an engineer but...

I'd simply compare it to other things of known weight.  5lb of sugar along with a few other unopened canned food items placed in a handled grocery bag, held in one hand while holding the turkey in the other might give me an idea of how much the turkey weighs.   [:)]




Seatonstomb -> RE: The engineer versus the turkey. (11/25/2010 12:50:17 PM)

Very practicle.
You could set set up a broom stale as a balance. Hang it off one end and hang other weights off the other.




thornhappy -> RE: The engineer versus the turkey. (11/25/2010 1:18:12 PM)

quote:

ORIGINAL: TreasureKY
I'm not an engineer but...

I'd simply compare it to other things of known weight.  5lb of sugar along with a few other unopened canned food items placed in a handled grocery bag, held in one hand while holding the turkey in the other might give me an idea of how much the turkey weighs.   [:)]

I did that with hamburger a few weeks ago (my mom's stash) and it worked well....would that it made the burger better.  It was some amazingly evil stuff from Walmart.




LadyPact -> RE: The engineer versus the turkey. (11/25/2010 1:19:29 PM)

Do you still have your receipt?  If you do, it will list both, how much you paid for the item and how much the price is per pound.  Do the reverse math and you have your answer.




DomKen -> RE: The engineer versus the turkey. (11/25/2010 1:34:09 PM)

You should never rely on weight equals time cooking for turkeys (or anything for that matter).

There are too many variables that will affect the outcome to make any such rule anything more than a very rough estimate.

For a turkey you want the meat in the deepest part of the thigh (not touching bone) to measure 165 F to be safe. Of course without brining the bird or otherwise taking steps to keep the white meat moist the breast will be dry and sawdust like if you take the thigh to 165. Get an instant read thermometer and check every 15 minutes or half hour or get a probe style thermometer and set the alarm for 165.




Termyn8or -> RE: The engineer versus the turkey. (11/25/2010 1:35:46 PM)

FR

Buddy o mine from daown saouth told me his Ma measured a porch up, with a measuring cup. It was 104" I think. She just got sick of the olman hunting around like a madman looking for his measuring tape. Shall I look her up ?

Now if yer a real card carryin enjunear, there are ways with ultrasound. For the more advanced perhaps an adaptation of time domain reflectometry. However us homegrown types just need a few household items. A piece of string capable of carrying the weight of the carcass in question,and some things that will contain water. And a stick. If you can't find a stick you're probably not cut out to be a enjunear.

Now amogst the possibilities for the thing that holds water odds are at least one of them has a known capacity. A gallon or half gallon container, better yet both, but we don't want to get too fancy. If you only have one container with a known capacity and desire result with more resolution, you'll have to determine when it is half full (or half empty) and mark it. Other containers help, even if their capacity is not known, as long as you don't exceed their capacity of course. Refer to addendum C for more details.

At roughly eight pounds a gallon, water once divided equally easily yields results within four pounds, then to two pounds using quarter gallons. You tie the main water container to the other end of the string and lift it by the string and see if the turkey or the container comes up. By adding and subtracting the water in the container of course if you determine the weight within two pounds, that then translates at 15 min./lb. to a half an hour. This should sufficiently induce enough BTUs into the carcass for safe consumption by humans. Moreover, cooking the carcass for an extra half hour is not likely to cause serious injury to the delicacy (SP?) and/or texture of the consumable parts.

Thus the problem is solved without an act of congress. (I think that's why they won't give me that enjunear card)

T

Addendum A : Time domain reflectometry was developed a few decades ago to find faults in very long cables. In a way it could be described as cable RADAR, if the cable is faulty under the Atlantic, it helps to know if the fault is three, thirty or three hundred miles away.

Addendum B : Stick can be anything. A spatulam broken broomhandle, anything almost. It's function is to lift, by the string. This allows easier determination of the go/nogo, which is literally which is heavier. It actually could be done without a stick, but that is beyond the scope of this text. Contact the enjunearring department.

Addendum C : This article assumes you have access to water. If not, please disregard this article and contact an enjunearring department. But not ours.

Thank you for choosing .............

hmm.

T




DarkSteven -> RE: The engineer versus the turkey. (11/25/2010 2:17:49 PM)

quote:

ORIGINAL: LadyPact

Do you still have your receipt?  If you do, it will list both, how much you paid for the item and how much the price is per pound.  Do the reverse math and you have your answer.


Nope, the receipt did not list price per pound or weight, just overall price.  I checked.

It all worked out.  The bird tastes great!  I must have gotten the estimate close.  [:)]




KatyLied -> RE: The engineer versus the turkey. (11/25/2010 2:23:48 PM)

Type II diabetics should own a scale.   [:)]




thornhappy -> RE: The engineer versus the turkey. (11/25/2010 3:32:59 PM)

That would be one hell of a scale...I haz a food scale, and my, it's a wimpy little thing.

I think he should put a truck scale in the back yard fer shits and giggles.




AlwaysLisa -> RE: The engineer versus the turkey. (11/25/2010 3:47:41 PM)

DarkSteven... 

You really can't tell that soon...give it about an hour, if the bird is undercooked it will come back out. :)   Funny how they do that!




RapierFugue -> RE: The engineer versus the turkey. (11/25/2010 3:53:53 PM)


quote:

ORIGINAL: DarkSteven
I was too lazy to use a yardstick to crudely measure the size and then estimate using 62.4 lbs/cu ft, which is the weight of water and should be very close to the weight of turkey.  I just said it's 18-20 lbs.  Close enough.


I had this happen once. I suddenly recalled I had one of those pull-scales you use for weighing your luggage when flying, so used that.

Worked a treat.




calamitysandra -> RE: The engineer versus the turkey. (11/25/2010 4:10:06 PM)


quote:

ORIGINAL: TreasureKY

I'm not an engineer but...

I'd simply compare it to other things of known weight.  5lb of sugar along with a few other unopened canned food items placed in a handled grocery bag, held in one hand while holding the turkey in the other might give me an idea of how much the turkey weighs.   [:)]



Clearly too much common sense for an engineer . [:D]




MercTech -> RE: The engineer versus the turkey. (11/25/2010 4:12:44 PM)

Submerge the turkey in water and measure how much water is displaced.

The conversion factpr is 1 pint of water is one pound.

Close enough that it wouldn't matter.

Stefan




RapierFugue -> RE: The engineer versus the turkey. (11/25/2010 4:17:17 PM)


quote:

ORIGINAL: MercTech

Submerge the turkey in water and measure how much water is displaced.

The conversion factpr is 1 pint of water is one pound.

Close enough that it wouldn't matter.

Stefan


That's one of those "solutions" that's technically correct (well it isn't, the densities aren't the same, but it's an estimate), but would almost be bound to be more trouble than it's worth, and leave your kitchen half submerged [;)]

Easier by far to operate the "nice barometer" trick and just go ask a neighbour if you can borrow their scales [:D]




JstAnotherSub -> RE: The engineer versus the turkey. (11/25/2010 4:17:46 PM)

Lawd folks, guesstimate and then cook it til it is done.  If you don't have a probe thermometer, make sure the juices run clear from the biggest part of the breast and from where the leg joins the body.

If you happen to go to cut, and it has some red, put the meat in a pan and cook for a few minutes.  Or, lay the meat on top of the pan of dressing for 20 minutes or so like I do every year anyhow.

Steven, glad to hear the turkey was delish. 




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