~ If you plan on stuffing your turkey, line the turkey cavity with cheese cloth, this way it's easy to remove the stuffing with one big tug.
~ The turkey must be at room temperature for an hour before you stuff it.
Make sure that the stuffing is also at room temperature.
~Prepare homemade turkey stock a few weeks in advance of the big day. Ask your local butcher for turkey necks and wings.
~ Invest in a good meat thermometer, not the day to take any chances with overcooking.
~ rule of thumb, 1/1.5 pounds of turkey per person in deciding what size bird to order
Thanks! Hope these are somewhat useful.
Tracy Freeman- Edible Sarasota.