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It all depends on how you wrap it for resting. I did exactly what GR suggested. I smoked it for 3.5 hours and got the internal temp to 165. Pulled and placed in an aluminum pan, covered with aluminum foil, wrapped all of that in towels and placed all of that in an ice chest. 3.5 hours later I had the best turkey I have ever eaten and it was still steamy hot. ...


What happens if you brine something for a long time depends on the concentration of your brine, much like temperature affects what happens when you cook something for long. Thus, you can apply equilibrium brining and brine your meat for a longer time in a less concentrated solution. I haven't tried it, but according to linked source you'll get desired ...


The oven in a standard 20" kitchen stove will accommodate a bird even as large as 20 lbs (9 kg). The very detailed chart here, the pertinent details of which are replicated in the chart below, establish the standard dimensions of such an oven as 18 X 16 X 14.5 inches (46 x 41 x 37 cm). In their downloadable Thanksgiving pdf, for a turkey as large as 20 ...


We went to a cooking school last night, and both chefs recommended letting the turkey rest for 3 hours.


MetroKitchens suggests that for a 17-20 lb bird, you need a roasting pan that is 16 x 13 x 3 inches (about 41 x 33 x 8cm). The oven will need to be taller than the pan, because a turkey sticks out above a roasting pan, but you can reduce that considerably by spatchcocking the bird. I'm bad at estimating visually, but I think it'd be around 6-10 inches ...


I have always brined my turkeys for anywhere from 5 to 7 days.

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