Happy Thanksgiving weeekend to my fellow Canadians! Is anyone else doing their turkey today? This year, for the first time, I'm roasting my turkey "the American way". (At least, that's what my family calls it.) Normally, we do our turkeys in a covered roaster with the lid ALWAYS on, and some water in the bottom to keep the bird moist. But last year (or was it the year before?) on these very boards I learned that wasn't really "roasting" -- that was "pot roasting". I learned that since roasting is a dry cooking method, the only way to truly roast a bird is to do it in an open pan. So that's what I'm doing this year! I have a frozen stuffed butterball sitting on an open roasting pan in my convection oven right now. I'm already off to a rocky start though. I followed all the directions and put it in the oven with foil pieces lightly covering the breast at one end and the stuffing at the tail end. But when I checked on it an hour later, the foil had blown off the tail end and the skin was already dark brown. Grr! So I've now used a larger piece of foil to cover the whole bird, and it seems to be staying in place. I'm worried though, 'cause I always have trouble with foil sticking to the skin and pulling it off when I remove it. Good thing it tastes just as good, no matter how it looks! Anyway, happy turkey day! L.