Here are my tips for mouthwatering, succulent turkey!!!

1.  I don't cook the stuffing in the turkey - after rinsing cavity WELL, rub cavity
with your favorite poultry seasoning and extra sage.  THEN, fill cavity with a
quartered onion, a couple of celery stalks, a couple of carrots, and for the finale - 1
or 2 whole bulbs of garlic.  When the turkey is done, use the roasted garlic for the
mashed potatoes or sometimes I just squeeze all the garlic into a small serving dish
to serve at the table.

2.  Take 1/4 cup of dijon mustard (the cheap kind works GREAT!) and rub into the
skin.  DO NOT to use regular yellow mustard.  Bake as usual.  This is the best
secret I could share with you.  You will not believe the taste until you try it.  Enjoy and

Happy Holidays to you and yours.

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