I'll be doing a heritage turkey (a bourbon red) for Thanksgiving this year. Never roasted one before. After searching the boards and doing some collateral reading I've pretty much decided to brine for 24 hours (Mark Peel's recipe), to let the bird air dry in the fridge for 24 hours after that (for crispy skin) and to baste. What I'm wondering is whether the conventional roasting methods (time per pound, internal temperature, oven temp, etc.) are any different for a heritage bird than they are for a regular old fresh turkey of comparable weight? What do you think?