This Thanksgiving I will be roasting a turkey for the first time in about 25 years. I am getting a 12 to 14 pound fresh (never frozen) free range turkey and I want to get it right! It is expensive for me and I can't afford to roast one for practice. I will cooking the stuffing seperately. There will be 12 people for dinner but only 5 will actually eat turkey - the rest are vegatarian or vegan.
I would like to serve the bird in the traditional way - whole on a platter but I would like moist breast and cooked dark meat. Help- I feel like a novice! Any suggestions would be great.