Question two, sorry guys, now to cry "fowl" but any favorite tips for roasting the turkey in an open roaster? I had the old-school granite-look oval roaster that flat is way too much of a PITA. I bought an open roaster this year. I may or may not spatchcock, but am not used to cooking the turkey "open" during the whole cycle. Do I need to do the aluminum foil tent until the end? Parchment roasting bag? Or just a good amount of butter and basting? (I am not bringing this year as I went for a cheapo turkey with just 3 of us.) I know to twine the wings and legs to keep them from touching the sides, but just want to be careful on making sure there is a nice golden crust, but not dry inside. Thanks all, and apologies on two posts. I just LOVE Thanksgiving and am getting really excited! We have so many great cooks on here, I figured who else better to advise for "live" feedback versus just formal recipes!