Hellobee Boards

I slather it with butter and herbs under the skin and roast. I cooked one for a Friendsgiving this weekend and tried a new technique of laying a butter soaked cheesecloth over the top of it and that worked out really well for a moist bird with crisp skin and no basting required.

I've tried the upside down method before too, but having to flip a giant hot bird at the end to crisp the breast is a terrible endeavor.

Stuffed with citrus. Makes a moist turkey with no basting required.

I don't think DH stuffs it, he brines, and he rotisseries it Soo juicy!

We season the crap out of a couple sticks of butter and slide the slices under the skin. Stuff it with just celery, carrots and onions; and then rub the outside down with olive oil. We roast it in an electric roaster so the oven is available.

If I do a whole turkey I have a salt egg that I preheat and put inside and it helps it cook evenly and also tastes really good!

I've brined and dry rubbed, and both turned out ok. Not sure I'm up for brining anytime soon, though - I had a bit of a hard time finding a big enough pot, and kept slopping brine everywhere while getting the turkey in and out.

The best turkey I made, though, is when I cooked half a bird, dry rubbed. It was done in about an hour, not dry, just right. I'd cook the turkey like that every year if I could (I didn't carve it like that myself, the half turkey was a gift).