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Hurdler: Sounds delicious to me. You could probably do that the same way, but you might want to watch the bake time for the inner-most filling as there might be less of it than of the outer circles.

Congrats to our winner vercingetorix, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

WAY!!! Pumpkin pie with whipped cream!! Have a brother-in-law who eats his with neopolitan ice cream. Oh well, different strokes!!

@PerkyMac - Thanks! It's also fantastic with crab. Do a small single serving and saute up some vedge to go on the side for a full meal.

@ lakeloverHH:

check out Ina Garten's pumpkin roulade with ginger buttercream.. I made it last year. I won't be making another pumpkin dessert other than this one ever again. IT was wonderful! The presentation is impressive and beautiful. The best part was it can be assembled the day before, frozen, and then thawed a bit for Tday. If you do make it, freeze the candied ginger for easier mincing. The recipe says it is "difficult" but it really isn't.

Brine your bird. Rnse, pat dry. Rub butter or oil over it. Roast on a v-shaped rack, breast side down. It will still be juicy and the legs will be done.

I'd make a little Lobster Pig.

Recipe: Hot drawn butter, squeeze of lemon, ME. :-)

EEK! I would eat some just nice and clean with a little lemon and maybe some melted butter, perhaps a gigantor lobster roll, and if yer willing... what about the French Laundry lobster mac & cheese!!!! Nomnom >

I have used kosher turkeys, and the method they use of salting and soaking is similar to brining, but the moisture is not quite as much as brining in the end. Do not brine the kosher bird if you do decide to brine though, get another bird and use the kosher bird for parts or soup or a different meal where you can try roasting it the same way, but without brining so you can compare results.

I use Alton Brown's Good Eats roast turkey recipe for the roasting, whether I have a kosher bird or a regular one I brine myself. But I use Emeril's brine for 24 hours prior to roasting when I do brine, not Alton's. I prefer the flavor of Emeril's; I am sure the moisture content turns out the same no matter which brine recipe you use, as long as you brine.

I also love deep frying turkeys, and kosher birds are great for that, but that is not a method you mentioned.

I have grilled a turkey using indirect heat, but have not smoked one myself. Comes out nice, but I still prefer the Good Eats turkey. I have had smoked turkey before and they have been incredibly moist! The problem I personally have with smoked turkey is the planned overs. The smoke flavor tends to overwhelm any stock or dishes I make with them.

So, to make a long opinion shorter, I recommend oven roasting a la the Good Eats method.

...and I hope you are happy with the crockpot options for your side dishes. 8)

Verdict is still out, but apparently word is also out because the guest list keeps growing!

A whole platter of Maine-style lobster rolls...yum!

A fatter and more satisfied me.

aww jennywren...
How often do your parents use theirs?
Can you make off with it, except for when they ask for it back? }8-)> ;-)

If you are serious, I have found a slow cooker I am in love with.
It is the Hamilton-Beach Set and Forget 6 quart slow cooker.
( http://www.target.com/gp/detail.html/180-9911109-3817936?asin=B000GHGKXS&AFID=Performics_Google%20Product%20Listing%20Ads&LNM=Primary&ref=tgt_adv_XASD0001 )

I love the options on this baby. You can set the time in half hour increments; you can set it to turn to warm when a roast or chicken reaches a certain temperature with the thermometer probe; and it seems to cook more like the older crockpots, meaning less hot than many of the modern ones.

But, that's my favorite of the ones I own. A standard 3 1/2 quart old style Rival still does the job just fine. :-)