Relax. That’s a good problem to have. If your 21-pounder finishes an hour early, just tent it with foil and let it rest. A well-rested turkey stays warm for up to an hour, no problem.
Or you can carve it early and keep the slices in a covered dish with some warm broth. Not ideal, but way better than a dry bird. Better early than salmonella-late, right?
The bottom line? A 21-pound turkey is a commitment. But with a little math, a thermometer, and a chill attitude, you’ll nail it. You’ve got this.
So go ahead, put on your favorite playlist, pour a glass of something nice, and let the oven do the heavy lifting. By the time the aroma fills your kitchen, you’ll forget you were ever stressed. Happy cooking!
