I think if you ordered one from the bakery in Whole Foods they’d make you one. I might be remembering another store though.

So many great tips. Start roasting whole chickens soon. Judge the doneness, dryness, crispy skin etc.

Did not read the whole thread but even if it’s been said, invest in a good digital thermometer and learn how to use it on a whole bird!! (Remove and throw away any little pop up indicator you might get with your turkey). Nothing worse than cutting into a rested turkey and have it bleed. OK, there’s lots of stuff worse, but still.