No glaze on the bottom of the pan

Well, after my below-mentioned temp spike of 550 my 17,5 lb. turkey was pulled after about 3.5 hours. Except for one burnt wing tip it looks great. Oddly enough, its not quite as dark as other turkeys I've seen posted here.

One thing -- there was no caramelized, or whatever you want to call it, stuff on the bottom of the pan. I was able to pour all of the juice/fat into a glass measuring container. I guess I'll just make the roux the old fashioned way, butter and flour.

Also, the bird cooked about 1.5 hours earlier than I thought it would so its in the over (warmed but off) tented in foil.

Happy Thanksgiving!

p.s. my dog just finished licking the pan. She needs a little treat too!