Over the years I've come to realize that most people who don't appreciate a Thanksgiving turkey haven't ever had one properly roasted (or grilled as the case may be).

I'm always wary about eating roasted bird anywhere but my own house or my mom's, because too often they come out dry and there's little less appetizing than dry turkey.

But over the years, I've found a simple, but horribly unhealthy yet delicious trick: three sticks of butter to a bird. I soften two sticks of unsalted butter, separate the turkey skin from the meat, add any fresh herbs if I so desire (sometimes I just use the butter) and massage the entire area under the turkey skin. I melt the third stick and brush that over the rest of the turkey which I season well with sea salt and cracked black pepper. Then, I just baste with the butter and pan drippings.

This is no fail, and will bring you a wonderfully juicy bird. Good enough that you'll ask yourself afterwards why you don't make turkey more often. I always ask myself this after Thanksgiving; it's relatively inexpensive, makes several meals and great sandwiches, and yet, I only make one or two a year. Maybe it's that thawing thing?

Which brings me to my next topic: Fresh or frozen? I tend to be a frozen turkey gal, but this year we're doing both, because our extremely generous Thanksgiving guests have offered to bring them -- so, we're doing fresh on the grill, and frozen in the oven.

I'm just curious what you prefer as to type of turkey and cooking style -- any ideas to share?