Fresh herbs,salt and pepper and olive oil. Also use an injector to inject melted butter into it. As you cook it open the oven once an hour to baste the turkey with the drippings. I do not stuff mine with stuffing because it pulls the moisture out. I take a bundle of herbs and stuff that inside. I have always had the juiciest turkeys.
There's directions on the package. As far as how long to cook it.
Other than that just season it anyway you like. Its not that hard. Just seems intimidating. Lol.
by Anonymous 2
November 18, 2012 at 6:15 PM
Make sure it's thawed. Brine. Butter under the skin before sticking it in the oven. 325 degrees 15 min per pound. Get a thermometer so you can check the temp. Also keep stock on hand so if you over cook it / it's too dry you can slice it then soak it in the broth for moisture before serving. Good luck!!