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.
“We did not find it difficult to deal with Bush and his administration, because it is similar to regimes in our countries - both types include many who are full of arrogance and greed.”
“L.A. is kind of laid back, but New York, everybody is out there for that buck, you know.”