[Mercat]

I use a fresh (probably still running around today) butterball hen without stuffing it. I put apples, onions, sage, whatever other fresh herbs are at the store and which meet my fancy into the caveties but no stuffing for eating - that's in another recipe. I slather it with unsalted melted butter in and out, plug in my oven's probe at the lowest possible temperature for poultry, and set it uncovered into the oven. I don't open the oven door until the beeper goes off, usually a half hour before its supposed to. I let the bird sit for up to 45 minutes while everything else is finished up. The good news is that it's absolutely the best turkey anyone has ever eaten. The bad news is I get to do Thanksgiving and usually Christmas at my house every year.

[mountaineer]

I concur - stuffing the bird is too messy and too much trouble. I prefer to put cut-up apples or oranges in the cavity with the appropriate herbs, e.g., sage or basil, and then stick some more herbs between the breast and the skin, then slather the whole mess with butter. Oh baby.