My secret is lots of butter, lots of small pieces of foil to prevent burning in certain spots which are constantly being moved from one spot to the next and a watchful eye. When I first tried roasting a turkey, it also came out spotty – unappetizingly pale in some places and too brown in others. Basting throughout cooking helps keep the inside moist. There’s a huge difference when you don’t baste.

I’m sorry I haven’t posted the recipe. It got lost after the holidays!

That Christmas turkey looks delicious, how did you get the skin to brown like that? Ours never looks that good!

Up in the top right corner is a graphic of one of those orange feed reader buttons, and if you click on that you will get a choice of virtually every RSS feed reader on the web. I just cheeked and it is working, perhaps it was having a bad day when you tried, sorry.

You can also just click here or copy and paste in your browser window and this will get the job done:

http://unofficialcook.com/feed/

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