I agree with jnd951999. I buy whichever is on sale. I prepare my turkey this way: Make a paste of garlic, minced fresh basil, and butter, then gently lift the skin of the turkey, and rub the paste over the breasts then in the cavity (which of course has been emptied and washed out). Stuff the turkey. Then I lift the skin again, and arrange large whole fresh basil leaves under the skin along the breasts of the turkey. I rub butter all over the outside of the turkey, season it with thyme, pepper, garlic, and lay branches of fresh thyme between the legs and the breasts. As the turkey cooks, I occasionally baste it with the juices that drip into the pan. If after a couple of hours I don't see enough juices, I will use a little chicken broth to baste it....as the turkey cooks, it will just taste like turkey, and it will help keep the turkey moist, and hopefully give you enugh drippings for the gravy. Good Luck!
at 10:25 AM on Nov. 17, 2010