Vice-a-virtue

Yesterday was proof that the way too small oven that sometimes drives me crazy, is the best place to cook a perfect turkey.  This time of year the poultry shops can only get you what they apologetically refer to as a plain white turkey.  What's wrong with them?  They are small.  Around 10 pounds.  Music to my ears.  It will fit in my fridge and it will fit in my oven.  And, a small turkey can be cooked hot and fast, the best way to get juicy results.  I ordered my turkey for the Monday before Thanksgiving.  I rinse and dry it, pick off all the missed feathers, then smear 7 and half teaspoons of sea salt all over the outside.  Next, I basically forget about it in the fridge for three days.  One hour before cooking, I take it out.  Stuff.  Heat the roasting pan until hot on top of the stove.  I drop the birdy in breast side up, and listen to it sizzle.  I move the pan to the oven and  cook it at 220 C for 30 minutes and at 160C for 2 more hours.  Take it out, and let it sit for 30 minutes before cutting  Then I send a thank you card to the poultry lady at L'Aviram, in the ground level L'illa food hall.