Beef or pork ?? and frankly I guess it doesn't matter to get "pulled" meat...but I'd say maybe even more than 15 hours given it's 25 sold pounds, yes??, not broken up in to "large chunks".. I do a 5lb pork shoulder over night...atleast 12 hours on 250F in the oven.

You've started the "how to cook anything turkey related" debate months before Thanksgiving! Ha, no worries. I'll start the ping pong match. Cooking time varies on size and sizes vary so for me, cooking any meat in an oven or BBQ requires a thermometer. Preheat the oven to 375 degrees, start checking the internal temp every 5 minutes at about one hour, and figure anywhere from 1-1.5 hours of total cooking time. When the internal temp reaches 155-160 degrees, it's ready to take out and be tented with aluminum foil for 10 minutes of rest before being carved. If you want to be real spiffy, before slicing, use a boning knife to separate the meat from the ribs, then slice the now boneless hunk of meat vertically. Very nice presentation and the pieces are juicier than if sliced thinly the traditional way. If the breast isn't already brined, you have time to give it a bath in a bowl of salted water before cooking. Doing this will insure moist meat that won't dry out. Google "brine turkey breast" and you'll find out how. Many suggest a variety of ingredients but the important ones can be used alone, water and salt. Rinse it well and dry before cooking. Very easy and very significant results. Even if you only have a few hours to brine the breast, it will make a difference. Remember to put the bowl into the fridge (or put in ice cubes) to keep the meat cold. For an easy path to moist turkey breasts, Trader Joes sells kosher turkey breasts. Apparently, brining is a step used in making it kosher so these need no further treatment and always come out juicy (when not overcooked).

Since my husband retired it's a whole new routine. We don't eat early, we are not real early people. He will get up and make coffee and we will sit and talk, watch news, drink coffee. Around noontime we head to the kitchen and make our "breakfast" which usually consists of breakfast foods. Sometimes an omelet, some times fried egg with a meat, bacon or sausage or Canadian bacon, or ham. I cook the bacon in the oven. Occasionally we have toast. I just bought some oatmeal for the winter, I love it but he is not a fan. It never takes me long to cook any of it. And he helps. When we get hungry later in the evening we have something light, a small meal. It used to be neither of us ate breakfast, he never ate lunch, I would usually have a little bite of something for a late lunch, and then I would cook a big dinner for us. It was the only meal he ate each day. I was glad to get that situation changed. Apples and peanut butter or banana and peanut butter are often my meal. I also have Leg cramps and restless leg. I have to take something or rub my legs with potassium lotion right before bed. I take supplements too. And some nights no matter what I do I have them. If I ate my banana and peanut butter early in the day it would have no effect I have to have it later closer to bed time.

I grew up eating alternatively grandma’s Chinese home cooking or my single dad‘s random single dad cooking - you know, dinners of steak and orange juice. Sometimes I lived in France and ate whatever single dad post docs could afford to feed their kids in Paris and Strasbourg. I don’t recall having any very special food in early 1970s France - I think we were eating street food basically. When I went to school, I lived on Top Ramen through college and grad school. We all did, with occasional splurges on Hamburger Helper, burritos, and pizza to wash down the beer. One of my friends made a ”Shrine to Top Ramen” that we bowed to daily. I don’t think my first fiance, A*****, cooked, other than pasta. I didn’t. We ate out a lot. SWMBO didn’t really cook when we started co-habitating, but she wanted to replicate the home cooked meals that she’d grown up with. We referred to the Betty Crocker cookbook a lot and made a lot of stuff that we had no idea what to do with. SWMBO denies it, but I distinctly remember one Thanksgiving hearing her on the phone to her older sister asking ”which end of the turkey do I stuff?” When we roasted a goose at Christmas, there was no-one to tell us what to do with the river of molten fat overflowing the sheet pan. I learned to cook from SWMBO’s college friend, S*****, who was putting himself through culinary school working with his partner in a catering business. He’s the top food scientist in a seafood company today. S*****’s mother became my and SWMBO’s adoptive parents in Los Angeles. She is the best cook and hostess I have ever known, and while she didn’t necessarily teach me many specific techniques, she taught us to express love and friendship with food. In recent years, I’ve learned from DD who has become a much better cook than I. Her years running the commercial kitchen at camp, leading crews of hungover teenage line cooks in feeding 150 very-picky Berkeley families nightly while improvising “dietary” meals for the few who announce that they are vegetarian soy-intolerant low-spice non-dairy but want something as tasty as the ribs and salmon everyone ELSE is getting - ”oh, and I can’t have garlic, or salt either” - well, it’s made her inflappable and inventive. (She was actually sad to leave for Marseille, because with the shortage of people applying to restaurant jobs, she really wanted to stay in Portland and try to get a line cook job in a fancy restaurant. One thing she’s thinking now about now is culinary school in Europe. She’s also trying to figure it if she can find work in a Marseille restaurant, since her teaching job isn’t full time.) So, I’ve been cooking for about 35 years, starting around age 23. I can cook some things very well, am hopeless at others, and am in a deep cooking slump at the moment - well, for the last 18 months really, because when gatherings are virtual, cooking just isn’t very interesting for me. I’m really, really ready for the pandemic to be over or become endemic. Except that a lot of my friends are older or medically fragile, and I’ve recently lost one to Covid who was neither and only in her 50s, I’m kind of getting indifferent to which it might be. Oh, last thing that might be interesting - after I’ve cooked a lot, like 8 hours in the kitchen for a dinner party, I have no interest in eating. I figured out that I want to be involved with the food, but don’t necessarily need to eat it.