Dang you guys are quick ^

I'm not BBQ the bird, too much risk of screw up and while its supposed to stop snowing tonight looking out the window now in a heavy snowfall is not making me want to fire up the grill and on that note

its a fresh turkey and I didn't realize how expensive these birds are.

A few, ok, more than a few questions

breast down or up? there seems to be conflicting ideas on this. Or is it as simple as flip it over at a certain point

dodo says cover in water, is that a good idea, it sounds it on the surface at least.

bag vs no bag - I was in the food store this morning and didn't know what to do so I didn't get one, but I have to go out later and can stop in and get a bag if you guys think that is what I should do

How often are you guys buttering the skin? before I presume but how often after that?

Yahillwe uses the chicken stock, I've read this elsewhere too.. how much of this stuff do I use? Also, its those rectangle cartons of chicken broth right? I can't remember the last time I bought chicken broth. What exactly am I doing with the chicken broth again? OK I "think" i follow but first, I have no idea what a cheese cloth is.. emma says a sock - was she joking? either way, do you just lay these things on top of the turkey in the oven? I can't imagine putting a sock in the oven (fire hazard?)

Dry Brine: can you buy it in a store pre-made? too late to make a brined in a bag turkey

I like the have a ham back up LOL, I laugh but its so true

Dugernaut I like the spatchcock method. I watched the video and I will definitely think about that one

stuffing: I hate stuffing, my youngest won't touch it, my oldest likes it. On that note, what is the purpose of stuffing? Is it in there to keep the turkey moist? I have no idea how to make it. so as emma says, there is great potential for mess up here.