I used to marvel at Granny’s Thanksgiving turkey-ing. Golden brown on the outside and moist and delicious inside. I had no idea how she did it, and she wasn’t sharing her secrets with anyone. Her turkey was so decadent one could eat it free of gravy and without any of the accompanying sides. It was good enough to stand alone. When I finally decided to try my hand at cooking the bird, I did a decent job. Even the old gal said so herself, although she had thrown in her commentary about what she would do differently.