Baste, baste, baste!
Brined Heritage bird
Smoked or roasted
Whiskey does the trick...
If no one cares about presenting a whole bird I would always roast the breast (on the bone) and the legs separately, as they never cook at the same speed. If presentation is important, I will rub the inside of the bird with a whipped butter that has salt, pepper, and herbs de provence mixed in, and slide some of that same butter under the skin.
Buy turkey necks or wings and make a turkey stock in advance so your sauce or gravy-making is easy and not a last-minute job. Another tip is to make sure that your bird is given plenty of time to rest so all of those yummy juices stay in the meat and not on your cutting board." —Brad Farmerie (Saxon + Parole, PUBLIC, Madam Geneva in NYC; The Thomas in Napa)
Load the sweet butter under the skin
Two turkeys: one traditional, one boudin-stuffed and smoked
Baste the turkey with pan juices and balsamic vinegar
I also like to baste the turkey in the last 15 minutes of roasting with equal parts pan juices and balsamic vinegar. The turkey will end up with a delicious, sweet-tart skin, the color of mahogany. Once the turkey and gravy are ready, my son Joseph and son-in-law Corrado do the carving and serving." —Lidia Bastianich