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To all you cooks, I need some advice.

Hubby always does the turkey and I do the rest with him helping -this year the kids are doing much more.

This year, he is going to flip the bird over and roast it breast down, so the white meat is more roast. The first thing he planned to do was put 5 whole garlic bulbs on the bottom of the roasting pan to "balance" the turkey. I NIXED that so fast he was stunned. I said that would not only ruin the gravy it would make the turkey inedible!!!!!!!!!

Next he planned to stuff the turkey with two large onions, quartered, 4 lemons halved, and some fresh sprigs of rosemary, thyme and parsley.
Again, I nixed the lemons, though I have read a lot that most people put a whole lemon halved in the cavity.

My questions to you folks, is does the lemon change the flavor of the gravy much??

Usually we just season the cavity with salt, pepper, garlic, onion and a little bit of sage and the gravy is WONDERFUL! The onion is only half of one that is this slightly cut up. The garlic is either a few cloves that were smashed to release their goodness or just some garlic powder.

I'm afraid if we do what he wants, the meat will be too strong and the gravy ruined. Yes, it is all about the gravy!

We have always put exactly what you listed in the center, including lemon. I think we usually put 1 large lemon halved. I have never noticed it impacting the gravy whatsoever. Same with garlic - should only add flavor although you could cut back to just a couple cloves if you're worried about it.

Me, I am a traditionalist - don't mess with generational Thanksgiving dishes. You can add something but never change what my great-great-grandmothers did!!!