turkey novice needs assistance

[MarthaFarquhar]

we normally have rib of beef. this year, we have a fussy old lady coming who will only eat poultry. so turkey it is.

1 - how do I stop the bird from going dry? I have seen huge discrepancies in how many minutes per lb it needs and really don't want to overcook it.

2 - I was planning to make my own stuffing - sausagemeat, breadcrumbs, blah blah. Is there any reason why I can't make this today and freeze it?

Thanks all.

To stop it going dry I fill the bottom of the roasting dish with lemons (that have been squeezed over the turkey) and about 2 inches of water that I pour out about 20-30 minutes before it's cooked (I use it to make the gravy). I also cover it with foil until about 20 mins before the end. I also drizzle oil on the top and lots of black pepper (I don't like butter basted stuff).

For timings I've always used the text service - I think its the food standards agency that does it. I check on it for the last hour as it doesn't always take that long. But I am careful to check that it is fully cooked first.

My turkeys are never dry - however my mother apparently prefers hers dry as she complained it was too wet

IME for poultry the lemon juice and the water in the bottom of dish with foil on top (so practically steaming it) keeps it beautifully moist. I do let it crisp up for the end though.

For the stuffing I don't see why you can;t freeze it now.

thanks Armadillo.