There’s just one hitch: I’m driving to Texas today. It’s an eight-hour drive from Birmingham, AL to Longview, TX, and that’s where I plan to cook the bird.
It’s a big enough undertaking just to brine a 12-pound turkey. For example, I had to remove a shelf from my refrigerator to make room for my largest roasting pan, the only vessel I own that’s large enough to contain the floating fowl. I tried it in two different stock pots and various coolers I had, but in the end I lost sleep over the bird hovering in the danger zone—above 40 degrees—for various reasons.
Now there’s the issue of transporting it across three states. For that I purchased a new larger cooler on wheels. The car and cooler are packed and I’m shoving off for my turkey day adventure. I’ll check in with updates along the way.