Originally Posted by vailpass
Got a 28 pound organic turkey from the good people at Chiricahua Pasture Raised Meats. Good meat isn't easy to find here in AZ but if anyone that lives here is looking I recommend them. They bring a truck load of beef,poultry and eggs down to the Valley once a month.
Putting the bird in the brine tonight. I have the turkey, the pies, and the cocktails covered. Everything else is up to my wife.
How are you going to cook that thing without drying it out? Wouldn't it be easier/better to cook two 14-pound birds?