^^^Incredible!!!!
I put a lot into turkeys. I brine mine over night in a 5 gallon bucket with two cups of salt and other spices.
Pat it dry with paper towel in the cavity and then I pull the skin back and use butter, olive oil, and poultry seasonings to massage and spread into the bird.
I prepare stuffing by sauteing garlic, onions, and celery in a stick of butter with fresh seasonings (chicken broth can be used in place of the butter) and I tear up a loaf of bread and fill a large bowl. I stuff the cavity.
Next, I use soybean oil to imbibe or saturate a brown paper bag and then I put the turkey inside until the internal temperature is 165F.
I pull the bird out and rest it at least 30 minutes.
Latest tip: I just learned the following: I remove the breast in one piece after resting and then cut against the grain. This is critical for juicy meat.
Merry Christmas and happy New Year. Enjoy your turkey!!!