Late to the party but it has been a cool enough early summer to turn on the oven and turkeys pretty much show up this time of year and disappear after Christmas. So I cooked a "Banquet turkey" Which is basically just the breast on the bone and one joint of the wing to help it stand up. Small birds by N. American standards but large by two person family standard. And ovens here are European-size so there was barely room for a tray of smashed rosemary and olive oil potatoes. Asparagus and homemade red cabbage sauerkraut on the side.
First time trying dry brining and it worked really well. 205 C for 35 minutes then 175 C until done. Fan-forced setting.
The dogs were very happy with the scraps.
eta: gravy
