Whatever you do with your turkey BRINE IT FIRST. Let that sucker sit in a pot of saltwater and herbs for a day or two prior to cooking. YOU WILL NOT BE DISAPPOINTED.
We started brining our chickens before roasting them last Mabon. They come out tender and delicious. You will notice a layer of pink on the outermost parts of the meat. This is not cause for salmonella concerns. That layer of color is caused by the salt that makes it's way into the meat during the brining process. The heat of the oven causes this wonderful "discoloration". It's something like the "smoke layer" you find in really good BBQ.
In any case it is delicious. We even converted some friends who hated turkey because it's so "dry". Well worth the extra prep. time.
Oh, your so cool, Brewster!
Hey, Butchy. They still got Oreo's next door?
Dracula's in the house!!! In the house?!
Welcome to the party, Honey!