yes, you can flavor the skin. That's all you're going to do. There is no penetration of that baste into the meat because skin was invented and has evolved as it has to keep stuff out. So what you're doing is you're flavoring the skin. Okay, that's fine and that's good. But every time you open the door, you're letting out heat. And that means the bird's going to be in there for a longer period of time cooking, which means it's going to dry out more. I want to get that thing in and out as quickly as possible. I want the thermal trip that bird takes to be as short a time as possible so I can preserve moisture on the inside. So what do you want to do? You want to cook - you know what you should do, is you should just take the skin off the turkey, wrap it around your stuffing and just cook that (unintelligible) 'cause then you would have the perfect skin and you would have really, really great stuffing because both of things profit at the detriment to the bird. BLOCK: So you - I'll take this under advisement, all of this. BROWN: No, you won't. No, you won't. I can hear it in your voice. You're completely - you're a traditionalist and I'll tell you something. If the tradition means that much to you, don't change it. Don't let the fact that thousands of people have come up to me