"Goomba38" > wrote in message
. ..
> cybercat wrote:
>
>> Not EVEN. I put my turkey in at 425 for 15 minutes with a cup of water in
>> the
>> roaster, then turned it down to 350 for two hours and 325 for the
>> remaining hour
>>
> I don't quite get why people put water into things they're trying to
> "roast"??

To keep the good drippings from burning. We have covered this before. Please
try to keep up.

And, no, I am not lowering the initial temperature, because the 15 minutes I
cook my poultry at 450 produces the deep brown skin and drippings/gravy I
want and ensures moist meat. Without adding water, the fats burn, the
kitchen smokes up and the drippings are ruined.