[noexcuses]

We have one of those turkey deep fryers. We have fried at least 4 turkeys and every one of them was perfect. It's 3 minutes per pound plus 4 minutes. We put fresh rosemary under the skin first. The turkey comes out crispy skin, and very moist and tender inside. The meat doesn't taste oil or greasy at all.

However for Thanksgiving we do it the old fashion way - slow roasted in the oven!!

[noexcuses]

If any other posters can tell me how I can get the area where the drumstick joins the carcass fully done without burning the rest, I'd like to hear it. Thanks.

We use the microwave for 15 seconds