1.Sprinkle the cavity and skin liberally
2.Using your fingers, gently lift the skin from the breast a
nd slip the remaining seasoned butter under, massaging the breast meat as you go
3.Truss by crossing the legs over one another and tying with a piece of kitchen twine
4. The thigh juices will run clear when pricked with a knife
(doesn't really sound like a thanksgiving turkey recipe, does it?)
