“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.”
“I've always been intrigued by the power of secrets. When is it justifiable to keep them from the ones we love? And does keeping them irrevocably change who we are?”