I cooked the largest, and best, Turkey I have ever cooked and it was mostly because I had the new convection ovens to work with--19 lb brined Turkey, stuffed under the skin with herbs and butter, topped with Pancetta Ham to crisp (for gravy later). Cooked "low and slow" but done in about 4 hours all with the magic of convection bake. The day before, I made an amazing broth with the neck and gizzard after roasting them with onions and carrots. Yes, it was the best meal I have done to date. Who knows what will happen next year!
