The Washington Post revealed the awful truth in today's Editorial Page: that you can't cook a turkey that tastes good and looks great. Them folks don't know how to toast a turkey. _My_ turkeys come out picture perfect, moist and tasty. I slow-roast my turkey overnight with total cooking time of about 10 hours. I prepare the turkey by cleaning out the cavity with two gallons of boiling water then stuff it. After stuffing, I rub the skin with sage, pepper and soy sauce (secret tanning formula). I put the turkey on a roasting rack and fill the (open) roasting pan with onions, carrots and celery and about half a gallon of industrial grade Chablis. After heating the oven to Incandescent, I throw the turkey on the fire, wait until the oven is back up to temperature then tent the turkey with foil and turn the oven down to 275. And go to bed. In the morning, I remove the foil and continue cooking until the internal temperature is up to 185, then I turn the oven off and let the beast rest. After cooling, I put the turkey on a cutting board for display and separate the drippings for gravy. The Chablis makes_terrific_gravy. This method always results in a beautiful, moist turkey that you don't have to hover over.