It wasn't "my" ;-) Thanksgiving but was asked to help and was assigned the turkey (among others). Did the turkey (15lbs) in somewhat slow roasted chicken fashion. Pulled the leg tendons, brined it (flavored it with sage, etc etc) and sat in the fridge for ~2.5 days. Cooked at 170F (oven doesn't do C) and it was delicious. It was an early am set up (real early) and cooked all day. Let rest for one hour and poured LN over the bird before the final high temp pahse which ROCKed!! also seared some missed spots with a torch to even things out, but would highly recommend this method for those stuck on "must have whole bird" served. FWIW. Thanks CS! probably wouldn't have tried it without.
