I'm jumping in the deep end.
I've never cooked a turkey before, largely because I can't stand the corporate overbred variety. So this time I got an organic etc. heritage turkey, but it only came in the 21 pound size.
The question: I want to do the high-heat method (as per the 1996 NYT recipe here: http://www.nytimes.com/1996/11/27/gar...).
Is this workable at 21 pounds, or will it not cook evenly? Any other tips?
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