Mike, One of my hobbies is breeding zinnias, and I use "hairnets" that I make from mesh fabric that I bought in the fabric department of Wal-Mart. The material is inexpensive and has an open mesh that allows easy air circulation and sun exposure, while keeping bees from getting at the flower. The nets don't harm the flowers or plants at all. Interestingly, I have seen butterflies sipping nectar from the zinnias through the mesh, but they don't go after the zinnia pollen, so I am glad that the butterflies can feed through the mesh. The nets are basically approximately square "sacks". I fold over a rectangular piece of the mesh and secure the top seam and side seem by weaving a piece of black yarn through the mesh. I alternate sides with the yarn about every ½" to ¾". The seam doesn't need to be really closely stitched. Obviously I leave the bottom open to allow the "hairnet" to fit down over the flower. I use black mesh and yarn because the black nets are less conspicuous in the garden. I just started using these nets last year and they have revolutionized my zinnia breeding. I used to have to race the bees to get at the pollen on my selected breeder zinnias, but now I can relax and get the pollen over a period of half a day, and have an abundant supply of good pollen. The bees are amazingly aggressive at grabbing any available zinnia pollen. The nets also keep the bees from randomly pollinating my selected breeder flowers. Here is a picture of one of the nets on a zinnia. This zinnia was in rather poor shape because it is one that I grew from a cutting this fall and I just used it as a "model" to wear a net for this picture which I just now made. My breeder zinnias typically look much better than this one, as you can see for yourself by looking at their pictures in the It can be fun to breed your own zinnias message thread in the Annuals forum. I make the nets in several sizes to accommodate different sized flowers. You shouldn't have any trouble making these nets to your own specifications from needles, yarn, and mesh fabric from a local fabric store. MM

No bag vote here. No you are not an idiot, just a woman on a mission seeking info. No you don't need a rack if you use the bag method. Just put the bag in the roasting pan. I've never used the bag method. I've seen other roasts (beef) done in a bag, just haven't ever seen a turkey. If you like the skin to brown, I don't think you can't get that when using a bag. The bag will give you a moist turkey, just not a brown one. DH likes to see brown skin when I roast a chicken or turkey. If you don't do the big presentation of the whole turkey at the table all dressed like MS was in the kitchen, then I say go for it. Any event, hope you have a wonderful holiday!

"dcarch, would you please share more info re the J. Pippin method. Do you put the whole frozen bird into an oven set at 145? For how long do you cook the bird? I am very interested, because I cook most meat/poultry pieces in a frozen state. Have never cooked a whole chicken or turkey in the frozen state, but am most interested in doing so. Just need more information. Thanks." Jacques Pépin’s (Spellcheck keeps on changing to Pippin ) method is to cut up the turkey, similar to what’s known as spatchcock method. Basically cutting up the turkey in sections to cook, making it easier not to overcook the bird. Safety in cooking is very important. Every year around Thanksgiving and Christmas many people get sick from eating improperly prepared turkey, from thawing to cooking. Many refrigerators are not cold enough to thaw a frozen turkey for a few days, and not using a thermometer is highly questionable. My method requires the use of sous vide cooking equipment, which can heat up food much faster using moving hot water at a precisely digitally controlled temperature. Temperature for cooking using sous vide electronics can be accurate to less than one degrees. This allows the turkey to be thawed and cooked much faster and cooked to known safe temperature inside and out. You cannot try to cook at a low temperature because oven hot air cannot conduct heat as fast as hot circulating water, and oven temperature can be off by as much as 40 degrees. dcarch Guaranteed perfect results for every part of the turkey

Turkey necks are my standard for making homemade stock. I just simmer, no pre-roasting. Sadly, last year the major commercial poultry processor stopped offering retail packages of turkey necks. Apparently the pet food mfgs pay more so it all goes to them now. I was stumped until I realized an artisanal turkey producer probably offered them. It's two counties over, but we visit that area every few months anyway. So I stop in and pick up 5 or 6 bags of frozen necks to bring home. Lots of natural gelatin so the stock gels. Makes a killer demi-glace, too.