Two Thanksgivings ago, my wife and I roasted a turkey. It was a first for us, and it came out beautiful—lots of flavor and juice. All we did was turn to the interwebs and followed the recommendation on chowhound.com. Stick an internal thermometer into the deepest part of the thigh and bake until the thermometer hits 155 degrees. Voila! That was easy….if only. We did not notice any advice from the interwebs to cover the turkey, and so it left a big mess in our oven. Read more »