HEre's a really good resource for figuring out times at temps: https://food52.com/blog/18372-the-essential-numbers-a-guide-to-times-and-temps-for-cooking-your-bird. It's a big bird, so plan on 8 hours for 20 minutes per pound.
I guess I wasn't sure if the higher temperature in the beginning throws off the other timing? But your saying even with the higher temp for first 45 minutes and then dropping temp, still stick to the 20 minutes per pound?
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