With Thanksgiving this Thursday I just wanted to share my turkey story. Before I became a grad student at the University of Florida (Go Gators!!) the only roast fowl I've encountered were the tasty chickens from Robina (remember their Makati branch along Buendia across from Barrio Fiesta?) and chicken inasal in Bacolod, plus an occasional duck. The whole idea of poultry the size of a small dog made me wonder: how can you cook anything that big? After several tasty Thanksgiving dinners hosted by friends, and with me the sous chef for one dinner party, I finally got the nerve to roast a turkey on my own, and invited several friends from my department. In my tiny kitchen (so tiny that I couldn't open both oven and refrigerator doors at the same time; not that I would want to do so!), I made turkey and all the traditional fixings for Thanksgiving. I didn't have a dining table large enough, so we ate just outside the apartment, at one of the picnic tables set up in Married H...