We have a family tradition of having roasted chicken and fries every weekend for a late lunch/ early dinner. So I am familiar with roasting when it comes to smaller birds. However, I always cook my whole chicken in a mixture of spices, herbs and vegetables which give it its aroma and yummy taste before I put it in the oven for a quick roast just to give it the golden brown sheen and crunchy skin. Since a 17 lbs turkey was nowhere close to fitting into any of pans, cooking it first in an aromatic sauce was not an option. So I was worried about how to make the blunt turkey meat delicious.
