I'm really surprised that it turned out great. It was beautifully browned,
not crisp skin, but really nicely browned. The oven was cool, but the bird
was still warm, not so hot that you couldn't touch it, but fairly warm. The
meat was juicy and there were a lot of drippings/juices in the bottom of the
roaster for gravy. I made some stuffing for dh, a sweet potato for him also,
and green beans. I had made the sugar free cranberry conserve last night, so
it was nice and cold. All in all it was a good meal, now I have a lot of
leftovers. I think I will mostly use this recipe when roasting a 12 pound
bird. Very simple, very good. As a side note, maybe due to all that steam,
the roasting pan was really easy to clean. :-)

Cheri