As far as I can tell this is an entirely new tradition, right up there with Fourthmeal. I hope this works for the Popeye'sPopeyes near my house--it's been flogging turkey since way before Thanksgiving, and somebody's gotta eat down the stock. Maybe you!

Call me a Communist. But I don't like turkey all that much. If I did, I'd eat some of those awful oven-roasted turkey sandwiches at the deli, but frankly I'd rather eat the plastic that encases the meat. Don't get me wrong, I've choked down (and sometimes even enjoyed) dry, tasteless turkey during Thanksgiving---if, of course, it's drown in enough gravy. Yeah, yeah, I've read about the Los Angeles Times' great turkey recipe, but I don't see myself leaving a salted bird in the fridge for three days. Please. In this video, Alton Brown offers a simple, foil-based way to make crisp, tasty turkey that cooks the dark meat without drying out the white stuff. Sounds pretty good (though I do pine for the deep salty flavor of the Times' recipe). So what's your method?