Just a plug to splatchcock the turkey. This means to remove the backbone and (flip it over) push down on the breast to break the breast bone so it lies flat. Cooks more evenly and quickly. Also by removing the backbone can remove the nasty kidneys, which processors don't remove anymore - it seems - personal beef.
Can swing the wings to the breast side, too. Google splatchcock turkey
Bonus: Oyster stuffing was mentioned in another thread - couldn't find it. Turns out my spousal unit wings it. Added to a cornbread stuffing by putting drained oysters (use the juice substituting it for water in equal amounts to the cornbread stuffing base) in the pan when the sweated/sauted onions are ready. Don't overcook, then add them to the cornbread base when the onions are added.
This does not pre-cook the oysters, so do or don't
