Thanksgiving Turkey

This year, I decided to try to roast the turkey on the spit. It was a first for me and I certainly learned a few things. I learned that I have to learn to truss a bird, I should be using a butter-basted turkey, I should collect the drippings to add to the gravy and I should check the cooking carefully not to overcook it!
It seems that everything I do on the rotisserie cooks quicker than by traditional methods. Although it looked beautiful and the dark meat was very tender and juicy, the white meat was a bit in the dry side. The gravy was not as good as usual as I didn't have cooking drippings to use. Oh, and you can't make Yorkshire puddings without egg, they stay flat instead of puffing up.
Next time will be a better success!
In case anybody is wondering why I would cook a whole 10-lbs turkey for my self, the reason is very simple: no restaurant can offer a turkey dinner as good as home-cooked and best of all, it provides bones for a soup to come and lots of lunches!!

I made fingerling potatoes to accompany the turkey and chestnut stuffing. When I saw the fingelings at the grocery store, I had to get them: they're exactly like the ones served at Le Splendid in Lyon and just the sight of them brought back delectable memories! I dedicate these ones to Conal, who was generous enough to share his with me at dinner. Breaking bread with Irish people, I learned that they sure do love their spuds and I know how it must have been difficult for him to see me eat most of them!