A frozen twenty pound bird directly in the oven would take forever to roast and would resist any kind of seasoning prior to cooking. I always brine my turkey so I defrost in water (or in the fridge if I have time), and I was looking at a 24 hour turnaround this time because my plan was to buy a fresh bird the day before, not needing thawing. The bird is in the small fridge in brine right now.

Tornadoes ripped through the area last night because a cold front advanced upon our unseasonably warm wet weather. The volatile intersection is called the "dry line" and is still offering up some storms today. No white xmas for us this year, just storm cleanup and funerals. Several people died in those night time storms - you can't see what's coming if you're out on the road - it seems to have taken out a swath of highway, throwing cars around like small toys.