Here are two views of our Thanksgiving Turkey.
We heard that starting it in a 420 degree oven for 20 minutes and then fliping it onto its back and lower the temp to 325 degrees, is the way to go.
The top photo is of the nice and crisp bottom of the turkey.
The bottom photo is of the breast. See how sad it looks?
Somehow, I will have to split the difference and allow the breast to brown up, at the end of cooking.
Otherwise, it was good.
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