Thanksgiving here in Canuckistan on the morrow. I have my way of cooking turkey but the skin does not "brown". It's delicious but it's not "the same". My uncle used to cook his in a brown paper bag and it was amazing! The problem was, he wouldn't tell anyone how he did it and he would chase everyone out of the kitchen when he was cooking. I often wondered if he wasn't simply playing a practical joke on the children... and the odd adult, meaning me.

I went to the Canuck turkey farmers website and watched their video. 325F. I recall years ago when the Health Canada website said all fowl should be cooked at 375F and had recommended cooking times. Now, that website doesn't have any of that but says use a meat thermometer and gives the temps.

So... how do you roast your turkey? I need this info by noon tomorrow so chop-chop! and pitter-patter, let's get atter!

Oh, yeah. Thanks for Mudcat, Max.