We did a 45 pounder once...never again! The damb thing 'bout beat me to death when I slaughtered it and then I had to cabbage together a "pan" out of cookie sheets and a couple rolls of tin foil. It just barely fit the oven, even after taking out the racks. I always use a meat thermometer but doubt is was really long enough to reach the center.
Tasted good though, and the look on the guests faces was priceless.
Tasted good though, and the look on the guests faces was priceless.
