For my turkey, I rub Bacon Fat inside the cavity, under and all over the skin. I then apply chef's salt & fresh ground pepper, a little Herbs de Provence, and brown sugar with a blend of a few chopped dried chiles (don't over do the last one).
In the cavity and around the base of the pan I add 2 each of quartered white onions, apples, and carrots, some smashed & halved garlic cloves, and 3-4 sticks of fresh rosemary and thyme.
I then rack the bird, cover with foil and into the oven it goes, until the last 15-20 mins (approximately) when I uncover and brown.
Whatever one does in prep, the keys of cooking are the same; let your turkey come to room temp while preheating your oven to 325 degrees, plan cooking time for 13-15 minutes per each lb of the bird, check your inner temp for 160, then remove and let sit covered for 25 mins or so... oh, and prolly the most important of all, make sure you have plenty of wine!
CHEERS & Happy Thanksgiving!
-John Berryhill
