OK ladies, let's talk turkey- how you prep it, how you cook it, etc. I'm making my first one tonight, although I've helped plenty in the past. It's not a big bird, and I've been researching low and slow methods. Unfortunately- I started my research a little late because some of these recipes call for overnight roasting! I have found one that will work with my timeline, however. I'll start it off at 475 for 20 minutes then dial it back to 250 and cook it for 4 hours and 20 minutes. Should be delicious.
For seasoning, I'm going to simmer saffron and some other spices in butter and add a little bit of honey then rub it all over the bird. The skin will look almost red and it will have such an amazing flavor. Then, I'll take the drippings and add it to my rice so the saffron love continues.