Happy Thanksgiving!

My friend Dwayne gave me a tip on cooking turkey. The keen observer will note that this one is "breast-side down", which keeps the white meat submerged in the drippings.
The other main component to his tip that I'm trying this year is the slow-roasting technique. This one has been in the oven since about 8:30 PM last night and after an initial searing at 400 degrees F, has been roasting at 200.

Overall this 24 pound bird will have roasted for over 18 hours by the time dinner is served.

The outcome will undoubtedly be recorded here tomorrow.

Happy Thanksgiving one and all!