We will be cooking up a Fresh Turkey this year. We are used to cooking the frozen pre-basted (injected) turkeys.
does anyone have any suggestions?
Be sure to kill it first otherwise it's really hard to get it in the oven...
Why does one cook a non-frozen turkey differently than a frozen one, if the frozen one is thawed first?
Ah, thanks for the explanation. I do some cooking, but never handle a Thanksgiving turkey (my wife's job), so did not realize the difference in "pre-basting".
Hmmm... Can one inject a fresh bird himself? Would that be feasible or desirable?