On Thu, 15 Nov 2012 19:23:39 -0800, in alt.food.diabetic, "Cheri"
> wrote:

>
>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

Do you know if the temperature of the bird got up to the 165 degrees
they recommend? I'm happy to hear it turned out well. We are
roasting a 20 lb bird so not sure that method would work.

My son and daughter in law are coming for dinner as well as her
grandmother. It's grandmother first big holiday since her husband
passed in the spring and didn't want her to be alone and she is a very
sweet lady. Besides the turkey we are having mashed potatoes and
gravy, stuffing, puree'd acorn squash, steamed broccoli and raw
cranberry relish. There will also be a pumpkin pie, and what I like
better than pumpkin pie is a pumpkin mousse. My daughter in law is
helping, and also my husband. He gets to do all the vegetable prep
for me. Sorry, I seem to have rambled on.....