The method works great, however this recipe itself doesn't produce a flavorful enough bird for me personally. I miss the usual herb rub when using this recipe, so now I just go ahead and do an herb rub too. I flip it for the last half hour, spritz with PAM spray, and reapply a sprinkling of herbs so it gets pretty. The only problem I run into is that it's quite hard to flip the bird at the end -- some birds, it's impossible for me due to how hot the grease is, just too dangerous for large turkeys. That's not a fault with this recipe at all, just a caution to those of you who also plan to flip the bird to get a pretty bird - you will need help and you will need good strong utensils. Thanks for the recipe! (P.S. I had a 13.25 lb frozen turkey, which had been thawing in the fridge; the neck was still frozen and the inside of my turkey was icy when I removed the neck. It took slightly less than 3.5 hours to get completely done.)
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The method works great, however this recipe itself doesn't produce a flavorful enough bird for...