It's spooky turkey. Same turkey you make on T-day, just earlier. The black spots are paprika. Paprika does burn -- but in a good way, I think, unlike garlic, which gets nasty when it burns. Ok, because it is ThanksWeen, I also added a little cayenne pepper, to make it more devilish.
Oh, yeah, I do roast it upside down, after brining it overnight. The goal is to keep it from drying out. And then I carve it and make a big batch of turkey stock from the carcass.
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