For someone who didn't grow up celebrating Thanksgiving, I've got a lot of strong opinions about turkey.
It's probably because I've cooked more of it than practically anyone I know, in just about more ways than I can list. I've roasted, braised, grilled, spit-roasted and deep-fried it. I've boned it out and made "turchetta." I've dry-brined it, wet-brined it, injected it with brine and stuffed slabs of herbed butter under its skin. I've built a makeshift cinder-block oven to cook it at a friend's farm that lacked a kitchen. I've even cooked 20 turkeys in a night, working the holiday in a restaurant.
And I once took an impromptu call from famed rancher Bill Niman. He was just starting to raise heritage turkeys and wondered if he could swing by with seven different breeds for me to cook for a blind tasting.