"They see long-term medical possibilities in the idea of adding skin bacteria instead of vanquishing them with antibacterials..." "...How funny it would be if adding bacteria were the answer all along." " “It’s very, very easy to make a quack therapy; to put together a bunch of biological links to convince someone that something’s true,” " I am still waiting for someone to write an article about spraying an operating room with good microbes in preparation for surgery. I have hope. http://www.nytimes.com/2014/05/25/magazine/my-no-soap-no-shampoo-bacteria-rich-hygiene-experiment.html?_r=0

I agree on the pinkness. You can also get a pinky tinge depending on what the bird has been eating. If the texture is smooth and soft and glossy, it's under done. If it's cooked turkey texture, it's cooked. :) I can't deal with all the turkey gymnastics that other people put their birds through. The whole point for me is that it starts early and doesn't need any fussing. Mine goes on a short, silicone covered rack in my "goosepot", which is basically a 15 qt. Le Creuset oval dutch oven. I should say that I always start with a top quality, free range bird, usually about 22 lbs. in the Spring, which means it has defrosted for a few days in the fridge, there being no fresh turkeys that size at Passover time. Recently, I gave up on stuffing, which also shortens the cooking time so I may go back. Without stuffing, I put a lemon and a broken up tarragon branch in the cavity, and a blend of dried herbs and maybe garlic pepper, shaken all around. I don't know that it makes a difference, but it feels like cooking. :) A bottle of cheap (palatable) white table wine in the bottom of the pot. My birds are always too big for the pot lid, so I do the loose tent of heavy duty Reynolds Wrap. Just a sheet of foil, dangling loosely. Then I put it in the oven for the proper amount of time for the size of the bird, take it out, let it rest, and get one of the guys to carve because I'm way too busy at that point to care what happens to it. But it is always gloriously, beautifully brown and juicy. Not crispy skinned. We don't eat the skin, but it is appetizing looking. Because I have a tight fit in the roaster, and the wine in the bottom, people will tell you I'm steaming, rather than roasting the turkey. Fine by me. It tastes good. :) And one year I did six turkey breasts and thighs in the steam oven because I needed more turkey and the big oven for something else. :) I know you know how to cook. Maybe the trick is to not try so hard?

Yes the turkey tasted great. I injected it with Chardonnay and some seasonings I simmered then cooled. The bones made the most glorious stock too.. Pam, It takes about 3 minutes per pound..so yep not to long, and you don't need a long carry over time either. Michelle, Hubby had to wait HOURS for the oil to cool enough to strain and put back in the juggs! LOL,,and now there is a bit of a mess on the cement pad out front(he swears he's cleaning it), and I do have the pot to wash.. AM, We cook out on the cement pad (infront of the garage). And hubby misjudged the depth, so when he put the turkey in..I ran in the house for the fire exstinguisher. Only to find out in needed to be recharged! LOL There was a bit of over flow and a slight "flame"..but it simmered down quickly and it was fine..

You're right about the electric fence. We use it regularly to keep cows out and horses in or vice-versa. Besides using it ourselves, one house we rented years ago had the bottom 3 strands of the fence electrified - about 4" off the ground and between strands - to keep out dogs as the previous owners used to have geese and ducks. When we moved in, our chooks just used to go under or through the fence whenever they wanted. Didn't seem to worry them at all. When freezing bananas, I just peel them and, either wrap them individually (bit tedious when there is heaps) or put them in layers seperated with paper in an air tight container. The kids call them banana ice blocks and eat them like that and, if the kids ever leave enough, I use them in banana cakes, etc. Also make banana flavoured ice-cream - yummy! I do the same with mangos cut into pieces or make frozen mango bars - just like Weiss Mango Ice blocks - also very yummy - just watch the waistline! Haven't put the shadecloth up yet. I've been waiting for the better half to give me a hand but he has been going to work in the dark and getting home in the dark and I don't feel like trying to put shadecloth up in the dark. I haven't seen the turkey for a couple of days so I hope he stays away at least to the weekend. Fingers crossed.