I always buy fresh, locally raised turkeys from the butcher. It’s a great way to support local farmers, and the meat is infinitely superior to supermarket birds. I typically don’t stuff my turkey, because it makes for easier carving. If, however, you love the look of a stuffed turkey on your platter, you can always garnish with stuffing after cooking, as we did for our photo.
|12–14||pound||fresh turkey, room temperature|
|1||teaspoon||freshly ground black pepper|