I'm planning to this for Thanksgiving, but would like any advice from people who might have done this in the past. I've looked at some websites and one suggests placing the turkey on a sheet of aluminum foil with holes to regulate pan drippings (her stuffing was too soggy for her tastes). If that were to happen, would a quick run under the broiler help crisp up the top?
I roasted last year's bird (spatchcocked) on a bed og onions, carrots, and celery, but would like to try it on top of stuffing. FWIW, the bird will be a 10-pounder.