I have two friends who have made Alton Brown's turkey recipe indoors and they both rave about it. If you aren't familiar, just google "Alton Brown Turkey Recipe". Reader's Digest version... he takes a frozen 14 to 16 pound bird, brines it, then cooks it at 500 for 30 min, then at 350 for another two hours or so.
Just wondering how it would adapt to the egg. I've read how Mad Max ices the breast before the cook, so if attempting the Alton Brown recipe, I wonder if I should do the same.
Also wondering why he starts with a frozen bird.
Thoughts, comments, experiences?
Thanks in advance.