". . . . (cont) I rub lots of herbed-clarified butter EVERYWHERE I CAN REACH BUT ONLY UNDER THE SKIN -over the breast and as far as I can reach on the thighs, wings and backs, and cavities. I then place the turkey uncovered in the fridge for 24 hours to dry out the skin (renders crispy skin after roasted). Next day I let the turkey sit out at room ""

"I've made this turkey several years now and will NEVER use any other recipe. Only problem is that there isn't much in the way of "drippings" to make gravey and the little drippings you get will be super salty. To compensate, I make turkey stock 1 week before and add it to the roasting pan with veggies and some white wine. Make sure that the turkey""

"Just made this. GREAT! Would have been 5 stars except . . . the egg cooking method was off so that the yolks were undercooked. 2nd attempt I turned off the heat when the water boiled & let the eggs sit 10 minutes instead of 5 minutes, but, still the centers of the eggs were under cooked. AND, when I tried to peel the eggs, I shell had so much eggwhites attached that they could not be used for deviled eggs. However, once the "cooked-egg challenge" was overcome, these deviled eggs were the best I've ever had. This will now be my "dviled eggs of choice" everytime.

Had some filling leftover which I had with toasted pumpernickel toast points. I liked it better this way than with the deviled eggs. Next time I will process the egg-whites with all other ingredients (except salmon & chives, which I would fold in once egg mixture is creamy and serve with the pumpernickel toast points.

"Just made this. GREAT! Would have been 5 stars except . . . the egg cooking method was off so that the yolks were undercooked. 2nd attempt I turned off the heat when the water boiled & let the eggs sit 10 minutes instead of 5 minutes, but, still the centers of the eggs were under cooked. AND, when I tried to peel the eggs, I shell had so much eggwhites attached that they could not be used for deviled eggs. However, once the "cooked-egg challenge" was overcome, these deviled eggs were the best I've ever had. This will now be my "dviled eggs of choice" everytime.

Had some filling leftover which I had with toasted pumpernickel toast points. I liked it better this way than with the deviled eggs. Next time I will process the egg-whites with all other ingredients (except salmon & chives, which I would fold in once egg mixture is creamy) and serve with the pumpernickel toast points.