Building a terrific turkey with trimmings and bountiful of side dishes , but one thing is certain the perfect turkey; one way is I found to prepare and cook the thanksgiving turkey and which one does best ; well, I myself am convinced that the BUTTERBALL BRAND TURKEY is perfect for what I’m about to tell you. 1.butterball turkey 2. butter and oil 3. sage 4. large cooking pan 5. aluminum foil to cover for the first have of cooking. ok now it’s important to further the basting of turkey so that it doe’s not over cook and develop tight matted meat that looks burnt. First clean your bird inside both ends of the cavities and remove the pouch of Gizzards, liver, and heart, neck bone as well the pouch and neckbone can be boiled and chopped up to make with stuffing or gravy., mean while your bird is cleaned and pat dry with lint free towel on the outside, then take your hand and cup it slightly and part the skin away from meat , then use soften butter and spread all over under skin around the sides front and back on top to help with the covering use the oil to ease of covering and then rub sage in around bird and let skin rest back in place on turkey now repeat on outside of bird, next heat oven to about 325 to 350 degrees now to perfectly cook a bird lay bird in cooking pan with the Breast down, this way will a low the dark meat to moisten and Naturally baste the white meat ,when turkey is in pan with breast down cover with aluminum foil first have and a quarter of time about 2.5 hours then remove bird from oven and remove a aluminum foil’ carefully it will be very steamy and hot’ now with turkey forks you need to turn turkey over with breast side up and at this time you may re season with same ingredients as before . with top exposed you can now finish your turkey on a 325 degree oven for the remainder of your turkey according to it’s size and it be a perfect golden brown all over even the legs. and this method is the way I cook my THANKSGIVING TURKEY LOVE IT !!!