This year I tried the 450° no fuss no muss turkey. You just crank the oven to 450°, rotate the pan every hour or so and get moist and perfectly done turkey. Buuuuuuuuut, the recipe said not recommended for turkeys over 16 pounds. Commenters said their turkeys my size came out wonderfully and I decided to risk it too.
At the very end of the recipe, it says, "take the turkey out of the oven, tip out juices from the cavity and let rest for half an hour." My turkey was literally half full of juice--it was like a lake in there. Is this normal? Should I have tipped out juices when rotating the pan?
Turkey was, as advertised, moist and delicious, but it was disconcerting to pour so much liquid out at the end. Should I just get over my squeamishness? (This was my third turkey ever, can you tell?)