So this is a follow up on the blog post How Not To Cook a 40 Pound Turkey. I did use the advice of JRJ again but made some important changes. Here is the turkey after thawing in the refrigerator for 3 days.
Here is the label for out turkey that we had butchered last fall. It is actually a 42.4 pound bird.
I put unsalted butter on the skin and placed a branch of sage in the cavity. It went into the oven at 325 degrees on convection at around 9:30 this morning.
And I stayed in the house all day and babysat this turkey. I checked it at exactly 30 minute intervals with the help of a timer and used a baster to remove any liquid that was accumulating. At 3 hours the juices really started to flow.
The turkey was done at 4:30 in the afternoon.
And this is my turkey dinner.I have since packaged up the leftover turkey meat and gravy, freezing most of it for future use. I am now making turkey stock with the remnants. Tomorrow I will cook the turkey legs. So this is how you cook a 40# turkey.