It could be a bad ignition module. The one on my GT 225 had to be replaced. If you shut it down after it had run awhile you couldn't restart it. The starter turned over but it wouldn't hit a lick. We finally had to take it to a dealer to find out what was wrong. Seems like the repair bill was about $100.

Oh, man!! I'm just itching to make a gigantabird!! Seriously!! With the old kitchen I was practically standing on my head to make a single protein in sufficient quantity that 25+ people would be willing to eat and would fit in my dreadful old oven. Gagantabirds are a lifesaver! Only you know what's worth the price to you. I could cook and bake with the crappy old oven even though controlling the temperature was like working with a wood fired oven and there were hot and cold spots. My soon to be installed 30" Gaggenau is the opposite. :) A long time ago, someone posted a comparison of the engineering of ovens. I knew going in that I was getting Gaggenau, but I was shopping anyway, to confirm my choice. The top ovens had a temperature variation from the set point of about +/- 7 degrees. So a really good oven set at 350 might be 357 or 343. An average, old style household range oven had a variation of about +/- 25 degrees. The variation comes because once the oven reaches temperature the heating reduces to a maintenance level. When the oven senses that it's cooling, the heating goes back up, when the oven senses that it's now at temperature it settles back, but the increase might actually be warmer than what the sensor senses. Gaggenau had a variation of +/- 4 degrees. There is no functional difference between 4 and 7 degrees, but that might be the difference between the Gagg and the Frigidaire. What I love about my mother's Gaggenau oven is that, for instance, the same holiday recipe, year after year, puts pans in at the same temperature for the same amount of time and they come out perfectly, pan after pan. No checking if they're perfectly golden at the corners. No putting them back for another few minutes. No rotating pans. First pan to last, year to year to year, it's always the same. I LOVE that!! That, plus the side opening door, are my top reasons for shelling out the big bucks. The best chef at the caterer my mother uses for her big annual holiday bash requests her job because he likes that oven. That tells me something too :) He's in a lot of very fine kitchens, and likes her oven. :) I just hate fighting with equipment, so I want the things that will do what I want them to do as requested without any backtalk or negotiation. :) To compare the Fagor, the capacity is similar to a countertop catering oven. You can probably make anything but a gigantabird, or perhaps even a big ol' bird. But you could make a standard roast, a family sized bird, etc. Perhaps for only one oven it would be too small. Gaggenau also has the hideously expensive lift oven, where it's mounted in the upper cabinetry and the bottom lowers to counter level. You can bake right on the floor of the oven. It has the same capacity as the Fagor. BTW, the net volume of the 24" Gaggenau side opening is 3.6 cu.ft. Oh, and the net volume of the Gagg combi-steam is 1.7 cu. ft. That's my second oven. Search on gizmonike for more on Gaggenau ovens. I'm not trying to sell you. It's not an amount of money to spend lightly. Just letting you know what I like about it.

Shoot- just wrote a long comment/question and it seems to have lost it. I just read this whole thread. I have cooked loads of turkeys but this will be first on convection. I have an almost 21# bird in the freezer (moving to frig tomorrow -Sunday). I usually brine but wanted to use less this year to be able to use the broth/drippings. I usually start breast-side down. I just read Pioneer Woman's article on trussing, so I am planning on doing that. I don't stuff but am open to the idea of putting butter and/or stuffing under the skin. (If it was going to be stuffed under the skin right before roasting, wouldn't it be okay to use my own stuffing recipe with eggs?) I have a digital probe thermometer that will beep when the set temp is reached. Question- How much salt is enough in brine solution and yet not too much to make the broth overly salty? I like MOIST flavorful turkey- I love gravy. I cannot stand the chokingly dry white meat my in-laws served years ago. ugh. That's what I really want to avoid.

Georgysmom--Trader's wine actually crossed my mind! (But I thought it was 2-buck chuck--must be inflation! LOL!) Jannie: I've been to Stew Leonard's once--the same small chain as the store in either Norwalk or Danbury, Conn., correct? The only thing I recall was that they had big animated animals. (not live ones!) Yeah, people--find me something that will turn me into a once-a-month lush! LOL! There is actually chicken stock in the recipe, so there'd be no purpose in substituting, I fear.