So I ended up with a 31lb heritage bird this year. Not too worried about cooking it, probably going to do it in parts à la Kenji, but that leaves me without a crispy crunchy treat of the pope's nose. Should I cut it off and roast the tail of the bird along with the rest of the parts? Is it better off being used to make the stock for the gravy? Is a pope's nose this big even good eating?