(Insert your own joke here)

MLive:

Whoever said roasting a turkey was difficult?

Don’t believe it, says Josef Huber, executive chef of
the Amway Grand Plaza Hotel.

In his professional kitchen, on Thanksgiving Day, Huber will
roast 40 turkeys for the for 1,250 guests at the
hotel’s Thanksgiving Day brunch.

"It’s very simple," Huber said.
"Roasting a turkey is like roasting a really big
chicken. Make sure you’re not cooking it too hot. Slow
and low. So it doesn’t matter if you brine it, baste
it, roast it on its breast and flip it over. Just don’t
overcook it."