truegrit
Literally. I cook a pretty good turkey, if I do say so… and this recipe with gorgeous pics from The Doc is a winner, I can tell. The method I do a bit differently is take the long way of buttering the skin. I cut tiny slices in the skin ( without piercing the flesh) and insert bits of butter. The flavorings used here are unique to me, and worth trying. I’ve used apple in the stuffing, but...