Ranee wrote:

> Us, too. I roast at 500 degrees, rub all over with salt and pepper,
> squeeze the juice from a lemon all over, push some sprigs of rosemary
> under the skin, stuff the turkey with an onion cut in half, some
> rosemary, a bunch of garlic cloves, the shell of that lemon. Roast for
> about 2:15 for the size turkey we usually get. Crisp skin, moist meat,
> amazing taste. We like it. You tent foil over it while you make the
> gravy, to which I add bourbon, and it is a lovely meal.

Enough bourbon and you don't CARE how the turkey turned out. :-)

Bob