Haven't cooked a turkey in many years so am looking for advice on a couple of things.
Seasoning - have a 14 pound butterball- will not be stuffed. Anything you do to the cavity for seasoning?
Gravy - was always in charge of this at MIL's house and just made a roux out of drippings, then added water and a bit of milk or butter. She liked a light gravy.
What are your best recipes for oven roasting and gravy.
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