450 degrees the whole time. The attached article says they cooked it for 70 minutes for a 12 pound bird. Which is about right; mine was a few minutes less, but my bird was 11 1/4 pounds. I would put them both in the oven and rotate, but that's just me. Obviously, I would do the dry brining a couple of days before and then proceed with their recipe, but just in case anyone was wondering ((smiles)) Here's the recipe they used on my first link: Serves 8 TO 10 INGREDIENTS 2 tablespoons extra-virgin olive oil 1 tablespoon coarse salt 1 teaspoon freshly ground pepper 1 whole fresh turkey (about 12 pounds) DIRECTIONS 1. Preheat oven to 450ð. Stir together oil, salt, and pepper in a small bowl. 2. Rinse inside and outside of turkey; pat dry with paper towels. Spatchcock turkey*. Transfer to a rimmed baking sheet, breast side up. Let stand for 30 minutes. 3. Brush or rub turkey all over with oil mixture. Roast, rotating sheet halfway through and basting twice, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165ð, about 1 hour and 10 minutes. Let stand for 20 minutes before carving.

Mabel, for the carrots, I reduce 1/2 cup of spiced rum and 1/2 cup of water to about 1/4 cup and add it to taste to 1/2 cup of browned butter and drizzle over previously cooked carrots with a sprinkle of lime zest. They reheat great in the microwave. DURGIN-PARK BAKED HAM 1 (5 to 6 pound) smoked ham 3/4 cup fresh orange juice 1/2 cup dry sherry 1 cup honey Whole cloves 1 cup packed dark brown sugar 2 Tbs. dry mustard Trim the skin from the ham, leaving a thin, even layer of fat. With a skewer, poke the ham all over at 2-inch intervals. Place the ham in a large resealable plastic bag, and place in a large shallow pan. Combine the orange juice, sherry, and honey; pour over the ham and seal the bag securely. Marinate in the refrigerator for three days, turning the ham every 12 hours. Preheat the oven to 325 degrees. Remove the ham from the bag, reserving the marinade. In a shallow roasting pan, with the ham fat side up, score the fat in a diamond design and stud with cloves. Insert a meat thermometer, making sure it does not touch bone. Pour all but a tablespoon of the marinade over the ham. Bake for 1 1/2 hours or until the meat thermometer registers 130 degrees. In a small bowl, combine the brown sugar, mustard and the tablespoon of the reserved marinade and brush the exposed portion of the ham. Cover with a tent of aluminum foil and bake for an additional 15 minutes or until meat thermometer registers 140. Remove from the oven and allow the meat to stand for 10 minutes; then thinly slice and serve. 10 to 12 servings.

Yes, to a point. These are conversations, my comment related to someone else's comment. I didn't change the topic to the Super Bowl. Unless you're suggesting it's ok to agree/praise but not to disagree/question with or concerning someone else's contribution, in which case, I disagree with you. Personally, I don't offer recipes for (or serve guests) dishes that contain ingredients that some might wish to avoid, without telling them what's in it. I'll bet there are more people who read labels to avoid transfat, than are there people who read labels to avoid tree nuts, or gluten, or animal products. No matter, you can do as you like, I was just following that habit.

Fried chicken and baked ham--that all sounds so good. I fried the chicken liver this afternoon for my SIL, and now the cleaned carcass, skin, neck and other giblets are being simmered for stock. I think tomorrow will be chicken and noodles. Or maybe chicken and rice soup--I had cabbage wedges in with the chicken, too.