I'll make a pretty good turkey and don't find that it really takes much effort. Now I really like to inject a turkey for it to be really great, but most the time when I cook one, I just buy the store brand and I buy as much turkey as I can because the first so many pounds is always going to be the skeleton and stuff I'll throw away. The bigger ones really offer you more edible meat per pound.

It freezes well.

I like to put butter up underneath the skin. On top of the skin I rub softened butter and use a sprinkling of Montreal steak seasoning. Then I cover it in foil, bake mine on hot- 400°- for about 45 minutes to an hour and then I turn it down to cook the rest of it on 350. When it's done, I turn it back up to 400 and take the foil off to really crisp the skin.

You don't have to start one out cooking it at 400, but that's just the way my mother did it and I find usually do really well like that.

I mean turkey is really like the easiest thing on earth to cook. It's not much different than just roasting a chicken, it's just bigger.

(You can get the big marinade injectors that look like syringes on Amazon. Shoot that bird up with melted salted butter, chicken broth anda big pinch of white pepper.)