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.
“You have it within your grasp to be regarded as one of the greatest legislative sessions in the history of the state. If you're bold and if you're ready to aggressively reach for our future, all the ingredients are here. The opportunities are waiting for us.”
“I live in London and I am a British subject, although I do write in Spanish, of course.”