Running water? A sink full of water works far better. A couple of gallons down the tubes is far better than running water....

CAPITAL! Seems as of late, Giz has been invaded by FUCKWITS!!!

Um... Unless you buy a free range turkey or are man enough to hunt your own - they already are!

Why is this published? Why are you helping the terrorists on an AMERICAN holiday? Where is the Department of Homeland Security when we need them?!?!?!?!?

Tell your family how much per hour you earn doing this and it will keep them from asking you to fix it, because if they're old schoolers like my family, they'll feel obligated to pay. Or, just keep fixing them on a regular basis and offer a "tune-up" day where they feed you before the holidaze and hope for the best!…

Windows 7 on an indexed drive.....

SuperAntiSpyware, Malwarebytes Anti-Malware, Microsoft Security Essentials... Lots of misses, but, I take the BAD with the GOOD!

I can buy turkey stock just as easily, and I really hate perverting one meat with another's juices...

Why not use warm turkey stock?

Nice men with guns and radios to call more nice men with guns and radios..... :-o

Hmm.... Seems like the easiest way to not get hit with pepper spray is to COMPLY WITH THE POLICE DIRECTIVES. OWS - Occupy With Stupidity.

Most modern TV's have a USB port for pictures, etc.

The power comes from it being plugged into your TV's USB port.

Indeed! I LOVE IT!!!!

Most - but "RTFM" comes in quite handy. Tiny showed me more of the injecting and lowering/raising without getting burned, rather than temp control. That came from doing it.

What a pile of crap. The thermometer read almost 500 degrees F! That's about 150 over what it should be. Granted - idiots don't read instructions and this is what causes the fires.

Best part with this method is that you could put the brochette in a drill chuck and partially automate the process!

Yukon gold taters and butter. Nothing else necessary - I have the creamiest taters around! Don't need fluffy - need spackle thick taters to hold all of that wonderful giblet gravy!

Meh... Being the Deep Fried Turkey Master of Southeastern Wisconsin, I find that my 45 minutes per 14 pound turkey beats all - and no one can beat a Creole Butted injected turkey... People eat all of the scraps!!!!! I usually give 2 boids the VO5 hot oil treatment - we eat one and have the other for 'tovers. Sammiches…

We used to do this in college, only parchment paper and staples. On the radiator it goes and 15 minutes later - voila! PSEUDO-FRIED EGG!!!!! The parchment paper came from Hardee's bacon, so the egg was especially tasty!!!!!