On Thu, 27 Nov 2008 11:22:20 -0500, Nancy Young wrote:

> Wayne Boatwright wrote:
>> On Thu 27 Nov 2008 09:13:55a, Nancy Young told us...
>>
>>> notbob wrote:
>>>> Turns out mom's roasting pan is a wee bit too small for the turkey,
>>>> but she just happens to have a couple turkey-size oven bags. I
>>>> intend on using one to prevent splatter and possible drippage off
>>>> the legs. Anything I should know? Does the turkey brown with a
>>>> bag?
>>>
>>> Sara Moulton was on Good Morning America, someone called
>>> in with that question. A) She liked the way the turkey turned
>>> out, very moist, B) She didn't follow directions that said to put
>>> oil on the skin, so it wasn't crispy. I doubt it would be crispy
>>> anyway.
>>
>> I think it makes a great turkey, but it¢s true that the skin isn¢t as
>> crispy. I rub mine with butter, under and over the skin. That
>> helps. You can also brown it under the broiler after removing from
>> the bag.
>
> Perfect. The skin isn't a big deal for me, but I know people like
> it, plus you'd want that nice browned look.
>
>>> She also said it produced a good amount of drippings that made
>>> wonderful gravy.
>>
>> Yes, the drippings are great, and they do make a wonderful gravy.
>
> Sounds good to me. Seems funny that you would have the
> advice since maybe I'm just really confused, but I thought you
> hated turkey. (laugh)
>
> nancy

it's called 'know the enemy.'

your pal,
blake