Poll...believe it or not,,,I am going to put a?!

I'm a traditional kind of girl. I don't believe in basting a turkey as it dries it up opening it up over and over letting out the steam. I like to sprinkle seasonings on top and squash margerine on top and seal it with foil and LEAVE IT ALONE. Makes it tender and juicy. That's my fav. How about you?

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take butter flour and thyme between the breast the skinn and meat stuff it with the mixture then with injector inject your meat while cooking keeps it moist rather then the regular basteing i like the injector better

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I prefer it grilled. Besides the taste, it also frees up the oven.

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With stuffing cooked in the turkey. The stuffing should be half whole wheat bread, onion, celery seed, broth, eggs, garlic, parsley, salt and pepper, and this year I put a dash of curry powder in it just for fun, not a lot. Cooked on lower temp and covered. I envy you, I think I will run out and get another one while the prices are low! Have fun!!!

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I love to take my fingers and loosen the skin on the breast from the meat then stuff it with a mixture of butter and fresh rosemary.
I then rub the whole turkey with olive oil and sprinkle with fresh herbs(rosemary and parsley minced) and spices. (paprika, sea salt, pepper, a little garlic powder)
Just roast in oven till the skin's nice and crispy and the turkey is done. Delish.

I also love to do it whole on the grill using the indirect heating method and the last hour of roasting, I baste it with an apricot jam and spicy mustard glaze. VERY good. (melt a jar of apricot jam with a stick of butter and add a couple tablespoons of good brown or spicy/sweet ground mustard, and blend, then brush on bird)
I prepare the turkey the same way as the first one I put in. Very tasty.

We're big time turkey lovers here. I roast or smoke one at least once a month, sometimes more.

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I recommend breast-side-down cooking. The juices follow gravity and your white meat comes out as juicy as the dark. I've made a lot of turkeys and this works really well.

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