No, my profile has leaped over recent years, so has my life experience, and I look forward to the next 30 years being even more rewarding and satisfying than the previous 60!
“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.”