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 LeeYes, I love white, and I'd wear it all the time if I could. Some people think I have an issue with cleanliness, but to me it's just so pretty.
Sandra LeeDifferent types of chicken come at different price points. Filets are going to be more expensive. If it's bone-in and skin-on it's going to be less expensive.
Sandra Lee