I won't be able to pick up my bird until 12 hours before I want to serve it. What is the best way to prepare and roast it? I've found temp ranges from 140-165 for heritage birds. What temp would you recommend? Thank you!
+ 14 other things from New York design week that require your Immediate attention
What's Trending from New York Design Week
4 Whip-Smart Recipes
Is Fried Chicken *Really* the Best First Date Food?
10 Grilling Myths That Must Go Away
Our Latest Contest Finalists
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)