There was a restaurant I went to in Stoney Brook on LI back in the 80s, a converted train dining car, appropriately name Dining Car 1812. They served fresh popovers like other restaurants serve bread sticks. I loved that place.Wow!..I've forgotten all about those. Mom made them when we were kids... She's 90 soon..and shes' here for the holiday. I'll ask her for the recipe.
Ours is huge too..24 pounds. Wouldn't fit on my Cabelas vertical stack smoker...that's a first because that's my go-to smoker for turkeys since...forever.My wife and I both agreed that the fresh turkey we got from the Mennonite farm was the best bird I ever cooked. Not sure if it was the fresh never frozen bird or a combination of using the new convection roast oven, but the skin was crisp, the meat very moist without brining. The convection oven cut the cook time by at least 30%. The only downside was it was HUGE. 22lbs. is much more than needed for the two of us. It was a little pricy, but with lots of meat and the carcass already frozen, and plenty of leftovers for now, the price per meal isn't bad.