With crab and duck already on our Thanksgiving menu, ordering the heritage turkey was really not necessary. And, after obsessing about whether or not to wet-brine, dry-brine, no-brine, high-heat roast, low-heat roast, steam, poach, butterfly, cook in the Weber, smoke in the bullet. . .I began suspecting my masochistic streak had finally gotten out of control.
So I googled "roasting heritage turkey" and found this blog by William Rubel. Sounds sensible: no brine, some seasoning, high heat to a cooked temperature of 140F. What do you, my fellow Hounds (my reference of best resort) think?