No convection oven. And oh, yeah, smoke is an issue. I find that putting a pan of water underneath the bird (or in the roasting dish it is suspended over) keeps the smoke down (actually, eliminates it). I know that part of the theory is supposed to be to keep a dry heat, but I haven’t noticed having a little pan of water underneath make any difference. (The fat falls into the water and therefore doesn’t burn off causing all the smoke.)
Yeah, your article says to add some halfway though, if need be. Also, they seem to be more concerned with keeping the bird wet before roasting, which surprised me.
I have a very nice medium-sized raosting pan, but my extra-large one is kinda meh. I’m either going to buy a new one or put it on top of a nice sheet pan while it bakes. My oven automatically drops the temperature by 25 degrees if you’re using convection, so I’ll be raosting at about 475. I did this once a few years back and it turned out very nice.
I call it breading, because I’m a rebel, Dottie. A loner.
Yeah, you guys are the only other family I’ve ever run across, either. Most people look at me like I just told them my grandmother has green skin and antennae when I mention this.
I know you are, but what am I?
You know, I didn’t even read through the article carefully. I just skimmed and saw it had the same main points that I follow, mainly that of cooking at around 500F for the whole time through (although 475 should work well, too, especially with a convection oven) and no basting. I totally missed that they also recommended the water pan. So it’s good to know they agree with me. 
I could find you two drastically different stuffing recipes, too.
If it was in the bird, it’s stuffing, if not, dressing. (I still call it stuffing anyway)
He calls it dressing because:
1.He’s a Southerner (seems to be a geographic distiniction as well)
2.He believes stuffing is EVIL! 
Dressing sounds more genteel. It’s like saying restroom instead of toilet. Otherwise, no difference.
I didn’t vote because there wasn’t a “they’re the same thing” option.
Always called it stuffing, regardless of whether or not it was actually stuffed into anything (aside from my mouth, of course!).
And, I will add that good stuffing is the best part of Thanksgiving. I could do without every other traditional component of the meal, but take away stuffing, and it’s no Thanksgiving.
Growing up, in our family, it was always stuffing, no matter how it was cooked.
This was dressing in my house.
(I’ve heard of stuffing being referred to as dressing before too, though)
Not the recipe, Lab, the cooking method and final appearance!
That puts you firmly in the wishy-washy camp.
[sub]I don’t know about y’all, but I’m having fun with this![/sub]
Cranberry sauce-Canned with berries, Jelled w/o berries, or made on the stove?
On that I have to vote “What!?! Gross, none of the above”
I hated cranberry sauce my whole life, until last year I got it in my head to make some. Cranberries, sugar, a splash of limoncello and a hint of ginger - it was amazing. I will never not make it for T-giving again.
I call it stuffing, but I don’t stuff the bird with it. I got the recipe from my long-ago ex’s mother, and she stuffed the bird with it, and cooked anything that was left in a casserole dish. I just cook the whole thing in a casserole dish, and “stuff” the bird with a cored quartered apple and some herbs.
My brother, who loves my stuffing recipe and has been known to call me up on Thanksgiving to walk him through it, insists it be called dressing. His family just calls it yummy.
Born and raised in NE Ohio. Stuffing all the way - and make my lima beans very mushy, then drench them in butter, please.