I'm cooking a large turkey this year, for the first time. The turkey is 32 pounds, however, most of the recipes I've found are for cooking smaller birds. Does anyone have any advise, or gotchas I'm going to run into?
I wanted to try Lynne's Apple/basil roasted turkey. http://splendidtable.publicradio.org/recipes/main_crispturkey.shtml
Do folks think, the 10 minutes per pound metric will still be fairly accurate? I'm thinking if I triple the ingredients, I should be able to stick with an 8 hour brining. Are there other things I need to worry about?
I've got a pretty big oven, so it should fit. . .