What are your thoughts about breaking down the turkey, with bones still attached, before roasting it to ensure even cooking? Furthermore, similar to the slow roast prime rib technique, it will be cooked at 250-275 degrees till it hits temp. It will be brined overnight. Obviously, it will not be stuffed. It will not be carved table side so presentation is not a concern
Will be cooking Christmas dinner for 20+ people and will be doing this with either one large bird or two smaller ones.