Today we are eating turkey! I cooked an 11lb bird today and oyster stuffing. We are taking it to a friends house to add to the other great food that they are making. A couple changes this year for the bird: brining and an electric knife. I recommend both. I soaked the turkey in a brine solution (1 cup salt, 1 cup sugar, 2 gallons water) overnight. This kept the bird moist during roasting. And the electric knife made carving the turkey super easy. At least the breast meat. I used a regular knife to carve the dark meat.