Turkey - to stuff or not to stuff

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10. I stuff, but under the skin of the breast.

It insulates and slows down the white meat, giving the dark meat time to get done before the white meat turns to dust.

The inside of my turkey only gets aromatics - carrot, onion, celery - sometimes some apple. I don't seal up the opening.

My biggest challenge is that I do a turkey at my house, to be served at one of my sibling's houses. Trying to time a 19 - 20 lb turkey to be served, sometimes 40 miles away, is nerve-wracking. Fortunately, one of my sisters moved this summer, so it's at her house, only 10 miles away.

I use an Apple Maple butter recipe that has always turned out good. The butter goes under the skin of the breast and into the stuffing. My mom says that the drippings from my turkey make the best gravy, better than her recipe.