I haven't cooked many turkeys-partly because I only have two feet of
counter space :-) I popped it in the oven 1.5 hours after beginning this
morning-one forgets how much work this is...

I was so hungry and my stuffing looked so good I almost ate it for
breakfast.

I tossed the giblets and the neck for expediency. The turkey had a wierd
plastic truss inside the turkey holding the legs and that was the devil
to remove. Glad I caught a glimpse of it. The tail was still attached I
trimmed it and the ugliest portion of the breast skin off.

Washing and drying the bird went ok-I threw away the hand towel.

I have never had success smearing butter on a turkey so I loosened the
breast skin and stuffed lemon slices and pats of butter under the skin.
Stuffed quartered lemons in the neck cavity. My sausage pecan
honeysoaked cornbread stuffing is in the chest cavity. I sprinkled
rotisserie seasoning over the breast and covered it with a bit of
tinfoil.

I had bought one of those roasting racks I wanted to try. Due to my
small oven the bird is now on the bottom oven rung because the rack
elevates the turkey above the pan-but I really really like the rack. I
chickened out at the last minute and did not put it breast side down.

I stopped at the store last night wanting to buy some skewers-they were
sold out.

Two hours and counting-smells like turkey.