“nothing will take the place of my turkey, stuffing, potatoes and gravy “
Amen!
And Ouch. So sorry. I cut up a lot of stuff too.
For at least the last 20+ years we get a fresh turkey from a local turkey farm. Not organic but natural. We always dry brine and roast in the oven. We were talking about getting a small one this year when we passed a road sign for “heritage turkeys”. We know the family through 4H. So we are getting one from them - a red bourbon, a breed I have always been interested in. It will just be the two of us this year so we want a small one, will still dry brine, but this year we will put it on our charcoal weber grill with the rotisserie collar. We have always wanted to do that. Got to do a duck that way recently that I have always wanted to try, came out crispy, juicy and delicious.