The product is really good and i never had a bad turkey yet. Raves everytime and called the best turkey they have ever eaten. Only problem is when you drop the bird in the cage it slumps over making it hard to get the thigh area cooked all the way through. So i pierce the leg and thigh area where the blood would normally gather and i shove a large skever from one side of the rib cage to the other sticking out enough to catch the sides of the turkey basket but not enough to touch the sides. I then center the turkey keeping its rump from touching the bottom. I line up the cavity opening with the hole in the bottom of the fryer so all the juices go into the tray below for making gravy. A 24 hour brine , no salt butter under the skin and the bird coated in olive oil gives an extremely crispy skin and an absolute tender bird. Little bit of fresh cracked pepper on the outside is all you need.