Yes, makes even more sense that it's done. To be honest, I've never understood why the recipe says 2 3/4 hours total, whether your bird is 12 or 16 pounds, which is why we advise checking it early. If everything else isn't ready, just tent it with foil and it will stay warm for a good while.
I once made a turkey in a wood burning stove which was ready hours before dinner: I triple wrapped it in foil and covered it in old towels. It was piping hot when we served it and super juicy.
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