Nancy, I was very surprised by how moist and juicy it stayed, I was afraid it would be dry as I did not brine it, although I did rub the outside with olive oil before roasting. I haven't done a chicken, I don't know if smaller would be easier or more difficult, but it'll be my next "project". I do like Ann T's suggestion of roasting the stuffed rolled bird on the bones so that there are drippings available to make gravy, mine had nearly none. Oh dear, Colleen, I do hope everyone in your family recovers quickly and completely. If it helps to know, it took about 15 minutes to bone that turkey, I'm sure it'll take much less time the next time. It could easily be boned the day before and packed into a ziplock type bag for use the following day, or even tossed into a cooler and transported. After stuffing it took about 2 1/2 hours to cook through, another 10 minutes for resting time, so it's a lot faster than a traditional bird too and stuffing could be tailored to taste or dietary requirements. You could even stuff one half with one kind of stuffing and the other end with something else if stuffing is a problem. You and your family will be in my prayers. Annie

Here are a couple of recipes you might like to read - ROASTED SWEET POTATOES AND ONIONS WITH ROSEMARY AND PARMESAN An inspired mix of ingredients in a savory sweet potato dish. This can be prepared four hours ahead and rewarmed in the oven 10 minutes before serving. 2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes 8 tablespoons canola oil 3 garlic cloves, minced 2 1/2 teaspoons salt 1 1/2 teaspoons coarsely ground black pepper 1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch-thick slices 1/2 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh rosemary Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer. Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.) Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve. Makes 6 servings. Bon Appétit November 2002 Posted by: glenda_al (My Page) on Mon, Nov 22, 04 at 16:34 Served this for the first time, last year, and plan on again this year. Baked Sweet potatoes with maple jalapeno sour cream rub 4 sweet potatoes with oil and salt Bake at 450 for 40-45 minutes or until soft when pierced. Place directly on center rack. For the topping Combine 1/2 cup sour cream 1 T maple syrup 2 tsp jalapeno, seeded and minced *I used Old El Paso canned chopped green chiles 1 tsp lime juice Chill till serving Serve potatoes in jackets with maple jalapeno sour cream bacon bits chopped scallions Posted by: Cindy_Mac (My Page) on Thu, Sep 19, 02 at 10:50 I made this a couple times last year. I found the original cooking times not quite long enough, so made changes. SWEET POTATOES BRAISED WITH CREAM, ROSEMARY AND NUTMEG 2 tablespoons butter 1/2 cup finely chopped shallots 2 1/2 teaspoons minced fresh rosemary 2 pounds sweet potatoes, peeled & cut into 1/2-inch-thick rounds, rounds cut in half 1 1/4 cups low-salt chicken broth 1/2 cupheavy whipping cream fresh ground nutmeg coarse salt and fresh ground pepper HEAT butter in large, heavy skillet over medium-high heat. Add shallots and minced rosemary and sauté until tender, about 3 minutes. ADD sweet potatoes and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes. ADD cream and sprinkle lightly with nutmeg. Simmer uncovered until sweet potatoes are very tender and liquid thickens and coats them, about 10-15 minutes. Season with salt and pepper. Adapted from a recipe in Bon Appétit November 1998

Thanks for the update Anne. I'm sorry to hear you have been sick, but it sounds like you are wasting no time getting caught up for the holidays. You have wonderful friends and family. I am always so amazed at how much they do for you (and you for them). Cherish these times. Happy holidays!!

What consensus? The reason for allowing a turkey to rest is 2 fold. First to allow the temperature to equalize. If you cook it until the deepest center of the thigh measures 165, the outside of the bird will be much hotter and over cooked. If you under cook the bird and allow it to rest the temperature from the outside will be conducted to the inside and you will have a turkey that won't be over cooked. The second reason to rest a turkey is to allow the muscle fibers to cool slightly and relax and re absorb the juice. "They say"....people like the NY Times and professional cooks to let a turkey rest from 30 to 40 minutes, some say to let it rest for a time equal to 1/3 of the cooking time....and I have let a turkey rest for 2 hours ( not planned...but that's another story!). some people advocate leaving the turkey in a 150 degree oven for 2 hours. Cover it well so it stays warm....but as you found out....a longer rest makes for a moister, more tender bird. Ideally, I like a 16 to 18 pound bird. I stuff it and put it into a 450 oven uncovered for 20 minutes, place the lid on the roaster ( or tent with foil if your lid won't fit) and when the oven temp comes back to 450, turn the oven temp down to 275 and roast ( without basting or opening the oven door) until you suspect the internal temp might be nearing 155 to 160 at the center of the thigh. Then remove from the oven, put the turkey onto a platter or carving board, cover with foil and pile on some bath towels to keep it warm> Leave it that way for easily an hour while you mash the potatoes, prep and cook the veggies, cook the rolls and make the gravy. I have 7 grandchildren, born within 10 years. There were at least 8 holidays when there were 2 or more toddlers running around. One Christmas,while we were opening gifts, one toddler turned the oven which had been at 450 and was now at 275, down to 100....as low as the oven would go. When I fugured the turkey should be about done....it was pale and way under cooked. So I cranked the temp to 450, poured the wine and dinner was only an hour late. Another time the oven got turned to 500....but luckily we smelled hot turkey so it wasn't burned, but that year it was tented for 2 hours. Resting is good....as for how long, let your thermometer be your guide. Carve it and get it on the table if the internal temp sinks below 110.