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.
“A typical practice consists of practicing every event for about an hour. A lot of people assume I have private coaching, but I work out with 13 other girls at the gym!”