Originally Posted by Fire Me Boy!
How are you going to cook that thing without drying it out? Wouldn't it be easier/better to cook two 14-pound birds?
I'm counting on the brine to keep it moist. I'll use the in-oven thermometer to make sure I don't over cook.
Can you think of anything else I might want to do?
I like the idea of putting down one big damn bird on the main table. I have a couple 15 pounders for the side table.