I'd love to know what Deep Fried Turkey tasted like, but I don't know if I'm up to kicking around that much hot oil on my own.

For the nonce, my free range, never frozen bird will continue to be cured in brown sugar and a mix of spices overnight before being slow roasted the morning of the big day.

Thats it...I'm gonna see who I can round up for an ex-pat's turkey dinner this weekend, I'm feeling cheated .