Well its that time of year!!! Bring on the food!!!!          

ok, lets talk turkey!!!! After you purchase the bird you have to thaw it out unless you bought a fresh one..if you got a fresh one disregard the thawing section.

Thawing...The best way to thaw is in the fridge for 3 or 4 days, but for a quick thaw you can put the bird in a cold water bath, changing water frequently.

After you thaw the turkey reach inside and get the giblets(Could be in both ends

after you get them out, rinse turkey in cold water and pat dry. Then rub your turkey down with butter(or margarine) old fashion way is butter as margarine wasnt invented.

Place turkey in pan(disposable one is ok) cover bottom of pan with water.Put in oven set to 375 degrees....cook it 30 minutes per pound. basting all along.(basting is taking a ladel and dipping the juices from the bottom of the pan and drizzling them on the turkey) do this as often as you like.This will keep turkey moist and tender. If your turkey starts browning too early lay a piece of aluminum foil on top so it wil stop browning. but remove last 45 minutes. just lay it on top don.t seal it or you can't baste it.

Your turkey will be beautiful and golden brown.