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Oh yeah, forgot to tell ya the best part-- I cut slivers of garlic. Then I puncture little holes and shove them in. As many slivers as you want, front and back, on legs, etc. Then I salt the bird pretty heavy in the cavity. Also, as the bird gets closer to being done, take off any ties you have on the legs, spread-eagle the legs somewhat, cut open the inner thigh skin so the heat can get in there. It's the hardest part to get done and this solves it. You can put a little foil over the legs if they're browning too much.

There. That exhausts my knowlege of turkey cookin'.

I'm suprised that no one has made a comment about "electric knife" that I posted above.

Last night at my local watering hole I took a survey of the guys. Out of 25 guys that claim they carve the bird, NOT ONE used an electric knife. I was shocked.