Do as dodo recomended, BUT here is where I differ:


I put lots and lots of butter under the skin (only time ever that you find butter in my house) salt pepper of course.

In a pot I keep (simmering) chicken stock (prefer it to turkey it has more taste) maybe 3-4 of those cartons (already made) with butter. Then once the turkey is 30 minutes cooking, I take cheese cloth (buy them at the market) cut it in 2. Put them in the stock. I cover the turkey with one, (the other half is in the pot) 20 min later I change them put the dried on in the pot and use the one in the pot to cover the turkey, of course basting the turkey whey I do that. So on until turkey is done, of course all the while there is a foil to cover the bird. I take everything off and let it brown.

it sounds complicated but really it isn't. You'll get a very moist bird.


Not doing one this yr but going to a few of them all through the wknd.

Love cooking the little bird.