I just put stuffing in the cavity - you can stuff both ends if you like although when you put stuffing inside the ribcage be sure to leave a gap at the top so that air can circulate and it can all cook properly.
I wouldn't put stuffing under the skin, that sounds weird.
This is my method for keeping the turkey moist, which has never failed in 3 generations in this family! Once the turkey is stuffed, cover it well with streaky bacon - you will need a full pack for a bird that size -, making sure to to put some over the legs. Then cover all that with butter papers. If you don't have any (I save mine through the year), then you can smear some butter and cover it all with greaseproof which works just as well. Then foil over everything - I use two long pieces, one going each way in the roasting tin and then sit the turkey on top. Pinch them shut at the top, and then you can easily open them up to baste and check the progress.
i think the acnhovy thing was for some cabbag ehe cooked - i think the turkey butter thing was sage reosemary and chopped dried cranberries but i was popping in and out so not 100% sure. he put it in oven without any wrapping /foil which i hav never tried looked uber easy so may give it a go
I know that appeals to me too,you'd think they'd put the list on the site.Just bumped an old thread with the same request on food.Maybe somebody was paying attention. A herb butter I could do so really need the list.
Dtwin2 v poorly and not sure about shopping with the snow so the easier the better.
Try roasting the turkey breast side down for half the cooking time, and then turn up the other way to brown the skin. That way the breast sits in the meat juices. I have never done this as I used to cover the breast with bacon, and roast covered with foil. I also used to pour off the juices and spoon the fat back over the turkey, using the juice for the gravy. Always worked fine.
If you don't put stuffing in the cavity, (I only put a very small ball of it) you can put in a chunk of onion or apple which will give off steam as well as flavour to keep the meat moist. Whatever you do, don't fill the cavity completely as you need the heat to circulate and cook the bird properly.
ONly once have I ever put stuffing under the skin and found it to be fiddly as hell!
I just dress my turkey with many layers of streaky bacon and butter. Also a million pigs in blankets which I take out after an hour or so - all the fat drips out and over the turkey helping to keepit moist.