I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.
Sandra LeeMy most cherished possessions are my grandma's letters and my vintage Martha Washington cookbook.
Sandra LeeMy years of living the jet-set life were fun, but they weren't fulfilling. The perks and benefits were lovely, but all of the fabulous furs, fancy jewelry and fun fetes simply weren't enough to fill my soul.
Sandra LeeSeventy percent store-bought, ready-made plus 30 percent fresh allows you to take 100 percent of the credit.
Sandra Lee