It's Thanksgiving Day in the US. How many of us are applying our craftsmanship to culinary arts? I once roasted a bird upside-down to keep it from drying out... I tried fresh killed (not frozen) one year, free range another year. Haven't tried deep frying, smoking or rotiserie. This year I soaked it in brine overnight. It's also the first year I have a good oven thermometer. Can't wait 'till the production is over so I can get some building in.

Happy Thanksgiving everyone

- Chip
http://www.nwlink.com/~chips