With Thanksgiving nearing, I've been wandering around the internet looking for the "best" method of cooking a heritage turkey. I've read that some people suggest cooking at 425 - 450... seems high, but what do I know. I'm either going to cook one of our Midget Whites or Bourbon Reds. I have a fryer (but we've fried the last 2 T-day turks), a smoker, large BBQ, and standard oven. How do you cook yours? Got any good recipes/methods to share?