Heritage Turkey - Advice/Recommendations welcome

Thievery

I've been tasked with making the bird again this Thanksgiving.  (pro-tip: if you don't ever want to host Thanksgiving and/or be responsible for the bird, don't ever make turkey on the egg for anyone)

I've always had stellar results doing the basic Mad Max Turkey using regular store bought run-of-the-mill turkeys.

This year, I've decided to step it up a bit and have placed an order for a Heritage turkey.

I plan on doing an herb brine, but am unsure of any other steps that I should be taking that may be out of the norm.

Any advice/recommendations from my fellow eggheads would be greatly appreciated.

Happy Turkey Day.

Eggcelsior

You just stepped into my wheelhouse. Do Rulman's poultry brine for 24 hours. Rinse well and leave uncovered for 24 hours in the fridge.

Then, follow the mad max method for the cook. Use a little cherry wood for color. A little pecan for flavor, or apple if none available(just 1-2 chunks).

I get Narragansett turkeys(heritage) from a local farm and it is a million times better than the large breasted hybrids found at the grocer. I have done this the past 4 years and will never ever go back.

Thievery

Eggcelsior said:

You just stepped into my wheelhouse. Do Rulman's poultry brine for 24 hours. Rinse well and leave uncovered for 24 hours in the fridge. Then, follow the mad max method for the cook. Use a little cherry wood for color. A little pecan for flavor, or apple if none available(just 1-2 chunks). I get Narragansett turkeys(heritage) from a local farm and it is a million times better than the large breasted hybrids found at the grocer. I have done this the past 4 years and will never ever go back.

Thank you kindly sir.  I am definitely looking forward to trying this.

Little Steven

Thievery said:

Eggcelsior said:

You just stepped into my wheelhouse. Do Rulman's poultry brine for 24 hours. Rinse well and leave uncovered for 24 hours in the fridge. Then, follow the mad max method for the cook. Use a little cherry wood for color. A little pecan for flavor, or apple if none available(just 1-2 chunks). I get Narragansett turkeys(heritage) from a local farm and it is a million times better than the large breasted hybrids found at the grocer. I have done this the past 4 years and will never ever go back.

Thank you kindly sir.  I am definitely looking forward to trying this.

You don't have to call @eggcelsior sir. He prefers Sahib, Master or Oracle

Eggcelsior

I prefer Kazaam