I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.
Sandra LeeAbout author
- Author's profession: Author
- Nationality: american
- Born: July 3, 1966
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