Thread: Food and Drink What's on your Thanksgiving Day menu this year?
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Old 11-20-2012, 12:56 PM   #20
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Originally Posted by vailpass View Post
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.
Not sure, man. Honestly, I've never seen turkey that big. The brine will help, certainly. I'd be afraid the outside of the breast will be dry and chalky by the time the inside is up to temp.

Definitely don't stuff it, you'll want as much heat contact on the inside as you can get. And I would think low and slow would be the key, but I really don't have any idea how to attack a bird that big.

Good luck!
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