We ran out of large turkeys, so in order to feed our crowd of just under 30 people I had to buy a 21-pound bird from another local producer (Misty Knoll). (I also beer-canned a smaller bird that we grew ourselves). I got up at 3 to start the Big Green Egg, and had it on by 4:30. It was done by 10, we covered it in foil and heavy towels. At 1:00 it was still piping hot, juicy and delicious. This photo is during the last hour (I cooked it at 275).
