Well , I still can't go outside , but I wanted Turkey. So , I used the 23lber Trish got at work . No 'pop-up' stuck in it , so it's MY job to see the Bird goes well. I didn't do any 'practice' coos .so wish me luck... The guest of honor . I rubbed S/P/and Garlic mixed in real Butter. Loosened the skin with a Rubber Spatula and used it to shove the Mix all over the Breast meat, some in the thigh and a little in the leg. (I'm looking for the globs to melt down into the meat. I got a Dot for my Birthday , Tomorrow , and get to use it today .I will post the goodies as they come... Here she is with her 'falsies'(Butter) undert the skin, there's a lump in the joint of each leg ,used the Neck to hold it out of the juices ,somewhat.(the flat rack I have is in the garage, so , improvise . Now , She goes into the Sauna (I'm cooking @350*F , because I chose to... got the probe in after 30 min. and in the middle of the Brast30min. (I know we usually say 1hr. , but I want it to maybe have some crunch to the skin. This was the temp. in the middle of the Breast Mass. . Look , it was JUST Thawed , I had it in the Fridge (in the upper rack, that's the warmest spot in the Fridge, as the warmth of the Fridge go up , check it out for yourself... I had calibrated the Dot and my oven , both on spot , lucky with the oven, a gasser. I'll be seeing ya'll later , I'm fixin' ta start some good old mashed potatoes .The Dressing is made and panned for baking . See you in a while with some more shots went ahead and did the taters ... Ya'll have fun and Happy Thanksgiving . And as usual . . .