J Ross
New member
Followed Chris's basic recipe for self-basting turkey. Had some trouble for the first three hours, as I attempted to make a gravy on the bottom rack, and it ended up serving as a wicked heat sink. Temp was rising but there was no color at all on the bird. Removed the gravy pan after three hours, cranked the heat to 350 and cooked for another hour until internal temp was 160. Very juicy, and the skin made a big comeback in the color and crispness department.
