Does anyone have a good roasting recipe for a heritage turkey? This will be my first time roasting a turkey. I have a 17 lb bird reserved at Central Market and I really didn't want one that big but my other choice was a 10 lb bird and I don't think that would've been enough for supper that evening plus leftovers.
I plan on brining the bird. Is this a big no no with heritage birds or a must? If I should do it, does anyone have a good brining recipe they could recommend?
I also need to find a roasting pan that this bird will fit in so suggestions for which one of those to buy would be great! Plus I'll have an excuse to make prime rib once I get a roaster.
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