, after smothering it in olive oil and your choice of spices (this will make a fine gravy later). Test the bird every hour. When the leg starts to fall off take the lid off and brown (if needed) for 15 minutes to 1/2 hour. This will be the juiciest bird you've ever cooked. I'm not sure why the "experts" tell you to do the opposite but I have never basted a Turkey and don't own a baster. If you read instruction for wild birds, the instructions are more similar to my method.
Chopping up the green peppers for the stuffing. I do Cornbread stuffing. I don't stuff the bird...I bake it in a pan...I don't like soggy stuffing.
For breakfast we had deviled eggs. I mix my egg yoke with mayo and mustard and a touch of pepper. Delice!
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