So, I spatchcocked* an 11-lb. turkey and washed it. Laid it out and applied olive oil, kosher salt, and freshly ground pepper. Then I laid it in a big ol' foil roaster pan and started adding stuff, to wit: fresh rosemary, 4 rough-chopped onions, half a stalk of chopped celery (including tops), 6 chopped carrots, 6 rough-chopped Idaho potatoes (peel on), and 6 quartered apples (peel on). I put a foil tent over the top and put it in a 450 degree oven. Should cook through in about 70 minutes.
So, if anybody's around about quarter to two, please stop by and help us eat this bird. There's enough there to feed about 20 people, and we've only got three.
*Spatchcocking involves removing the backbone of the bird and smashing it flat. I removed the wing tips as well. This means you are not cooking a poultry cannonball, but a large, flattish roast. It allows for much faster cooking, which is good on a number of levels. I've got 400 to feed at the Winter Rendezvous, and while turkey is only one of five main courses to share, I'll be doing several of these birds for the feast.