Replies

Garlic and turkey don’t do well together in the flavor dept in my opine. Try the savory herbs, Rosemary, thyme, things for poultry etc.

You can quite safely stuff your bird, just assure the stuffing temp reaches 165F or so. The stuffing can absorb more juices too, so leave it a bit dry...I don’t generally stuff the bird any more these days, it’s just too much trouble to scoop it all out!!

Olive oil? Nah, BUTTER!! One trick I use is...put a 1/4 stick of butter into the cavity and let it melt and mix with the juices while cooking. Use your baster/brush to suck the juices out and baste every 30 45 mins...a perfect brown bird!!

SNOWY MASHED POTATOES
Potatoes - enough to feed the whole gang
Sour Cream - a tub of it
Philly Cream Cheeze - a package
CHIVES
Garlic
Cream or milk and BUTTAH!!

Peel and Boil taters, smash whip or otherwise mash them up.
Mix in enough sour cream, PhillyCheeze, Chives etc to suit your taste...

Put all back into a casserole dish with some fancy swirls on top, more buttah and some sprinkle cheddar cheeze on top, bake for 15 mins until top is all browned and bubbly cheeze ...

Serve, make sure YOU get some first.

I also say BUTTER. And don't just put 1/4 of a stick in the cavity, loosen the skin, and stick pats of butter under as much as you can reach.

When I make my stuffing I take the giblets, and the neck boil them into a broth (using chicken stock, or bullion cubes) and use that as my moisture with the bread crumbs.

You are also right on with the herbs. I am a garlic freak, but I save that for the side dishes, and a little to my stuffing.