Here is one using oreos. http://www.kidsdomain.com/craft/eatturkey1.html Here are two others using other cookies. http://www.grammalowe.net/cookie.html#cookie17 http://www.kidsdomain.com/craft/eatturkey.html

Sugar really will crisp up the skin, but not that much sugar! That's candied! And it'll char. If you want the help with crisping the skin, put a couple of tablespoons of sugar in a cup of oil and brush it all over the bird, or use any kind of bottled sauce or dressing that has oil and sugar in it. The most important thing is a good bird. If you buy a good bird, there's no need for butter or other added fats, or brine or any fuss and bother . AllRecipes has a chart for time and temperature, which is pretty much the way I make mine (350° F, 20 min/lb.). I use a deep cast iron roaster with a rack in the bottom for a 22 lb. bird. A heavy aluminum roaster is good too. A smaller bird can go in clay, which has its own set of instructions. If you only have a more shallow pan, or the bird is too big for the lid, make a tent of heavy duty foil, shiny side out. If your roaster doesn't have a rack, you can make one out of carrots and sliced roots, and/or the stems of herbs. Just cover the bottom of the pan so the bottom of the turkey isn't touching the heat conductivity of the roaster, which can make it cook too fast and get soggy. Don't pack in the stuffing or the middle of the bird won't cook. Stuff loosely, or make all the dressing in a separate pan, and put aromatics in the bird. That's the only way I do it nowadays. Sometimes I'll put a lemon in halves or an apple, plus herbs. I've done just a three foot tall sprig of tarragon broken up to fit, and it was delicious. And seasoning. Seasoning the inside of the bird is effective. I always dump a bottle of white wine over it, once the bird is in the roaster. It only has to be palatable. Nowadays I only use Two(and a half) Buck Chuck (Charles Shaw $2.49 from Trader Joe's). The wine steams the bird while it's roasting and helps keep it from getting too dry, while helping the skin to crisp. Remove the cover for the last hour or so. Judging by how much they eat of it, and the enthusiasm of the compliments (and my own lack of thoughts that it could be better), I judge it to be quite successful. And dead easy. The turkey should be good, but it should be easy! If you want to change it up, look at the other posts from this week, where you'll find instructions for roasting it butterflied (spatchcocked) over the stuffing, and other ideas for making parts.

The Fall season is stocklandia in our home. Starting in Sept. and cooler weather I have stocks near once a week on the back right burner...roasted bones, veg, fish, chicken, and of course turkey the night of Thanksgiving. We go through it quickly making soups and chowders 2-3 times a week all winter. Turkey stock is pretty special. Nothing compares, and being just once/twice a year, we look forward to such a rich savory broth. And the soup it makes the next day for a lighter meal. ...after potato cakes, breakfast stuffing/roasted veg hash, brunch turkey sandwiches... Leftover turkey and the picked carcas meat goes into a glass pyrex then into the fridge. Carcas bones, quick rough chopped onion, celery, parsley, carrot, leek tops, bay leaves, peppercorns, thyme bunch/full stems, into stockpot to just barely cover and to a boil, then down to a simmer. 3 hour minimum, 4 hours good. No timer set. I refuse to be a slave to any stock. Has to fit my schedule. --(Fish stock minimum 1 hour, 2 is fine. Chicken 2-3 hours, 4 is fine. Veg 1-2 hours. Roasted bone broth ?, 4 minimum, 6-8 is great.) Lid off, rest a bit, ladle off and garbage larger mass, strain stock through big mesh thing, cool as quick as possible over an ice bath and some ice into the broth. (so rich, that is a minor dilute). Into the fridge. Soak overnight a bag of white beans. I always have a massive amount of leftover fresh veg and root veg from all my sides. Mirepoix, minced celery, shallot, garlic, till translucent, diced veg and root veg till med-soft/firm, add stock to cover for 1/2 hour. Chiffonade greens,... kale, collards, escarole. Into 3 one quart cups, I add a fistful greens, some cold turkey meat, cold cooked white beans, ladle of simmering broth and veg, cold stock to cover...into fridge to chill, then into the freezer. Really nice thick jellied stock this year. Minimal fat layer. What's left on the stove is soup for two-four...add some white beans, greens till tender. What is left of the pure cold stock goes into pint containers and into the freezer...this year I had six. Unused cold white beans I made a pesto and kale salad for next day lunch. We like brothy soups. Just a preference. Some times chowders I stick-blend a bit to add some thickness before adding seafood,...never flour-thick. Still quite thin.

A basic cooler will keep something cold or hot for hours. Safely. We do it all the time for BBQs(hot) and frozen foods. Think your basic travel mugs. Hot coffee 2 hours later, iced tea in the summer...ice still solid cubes. If you are not sure about your coolers insulation, test it. (there is foam in the layers usually.) The manufacturers know what they are doing. No need to build your own. Put a towel in the bottom, then some newspaper, or cardboard...then a pot of hot water or tea kettle. Test the temp, then again in an hour, then two hours. Or four... Hot food will be safely hot for a long time. Depending on your cooler. I've never needed longer than 2-3 hours so not tested more than that...but I have traveled with a solid block of bagged cod frozen for four days and it was still solid. (dropped the block on a rock when home and put the frozen bagged portions into the freezer). Hot food above 140. Magic numbers are 40-140. Cold food under 40, hot food above 140. Cook your turkey to almost done 160. Covered, not crispy roasted yet. Cheese cloth butter soaked on the breast maybe. (foil over). Find a pan that fits your cooler over a towel and newspaper. Breast side down, (all the juices Weill keep the breast moist) cover with parchment/foil, then newspaper, another towel ...temp may drop to 155-160 in two hours. Safe temp. Oven roast half hour 375 ish when you arrive. Breast side up uncovered to brown. You can pre-heat your cooler with a pan of hot water or kettle if nervous. But you have an instant read so you can check it. Seems a bit of a pain-in-the-but though rather simple thought through the process and having it all ready to go.