I decided I couldn't wait any longer, so I just ordered the 18 qt Nesco with the 2 day prime shipping. My son will cook the turkey Wed. using the make ahead directions previously suggested. Then on Thursday we will bring the cooked (and at least partially sliced) turkey to my sister's house with the Nesco so it can be plugged in/warmed up there. Hopefully I get lots of other uses out of it - have no idea where I will store it - will have to be the attic or garage!

Renovator - I think I'm going to look into the bags for next time. Delilah - :) I think I could handle them! I would totally buy a precooked turkey too if I could get my hands on one. Kitschy and Sherry - Oh my!! All the planning and prep... the day goes so fast. I used regular old bake mode, stuffed the turkey, and followed Butterball's directions this year. It was good. I didn't use the probe because my pan was too deep and I just could see it turning into a mess. I'm going to test out the roast mode more and stuffing the turkey later while it rests. We had lots of food left over. The paper/styrofoam products weren't too big of a deal. They ended up being used more for dessert and the aunt did bring a few food items which I thought was also nice. Almost everyone showed up early while I was trying to finish up and wanted to help. You know how that goes - everything gets jammed up and hectic fast, lots of question flying at you, the list goes on! There definitely will be a layout change someday with the kitchen. It was a nice day. My kitchen looks like a bomb went off and I'm looking the other way. Tomorrow it's clean up, Christmas decorating, and leftovers! ETA - Yesterday I managed to somehow hurt my ring finger while putting away dry dishes. No clue what I did but it felt like I stoved my finger. About 10 min. later while making peach cranberry sauce I managed to tear off a large chunk of nail (back into the nail bed) on the middle finger on the same hand while grating orange zest. After the initial scream all I could do was laugh at that point. (Later the ring finger actually hurt worse than the missing nail.) Cleaned it up, bandaged up, and wore a sexy glove almost full time ever since. Ring finger is normal again today and missing nail is ....well, still missing. :)

Lots of good info there! Of course, the genius of the antiquated Gardenweb format is that we keep answering the same questions over and over, and our answers change slightly over time as we learn new things and refine our techniques. I've pretty much given up stuffing the bird. It affected cooking time too much, took too long at the wrong time in my schedule, and, probably from using the wrong kind of bread-things, wasn't coming out the way my mother's did. Before I start, I clean the sink area really well, and unwrap in the sink. It's the best way for me to contain potential contamination. Before touching the turkey, I put on close fitting food service gloves. They also help remind one not to touch anything else, but they also keep my hands warm handling that big, cold bird. The giblets go in a prep bowl to be addressed later. The turkey is inspected well for feathers and pinfeathers, which are removed, and I make sure the cavity is clean. Since I'm going to be scrubbing down the sink anyway, I do rinse the bird. It seems to like it, whereas the chickens I get from the butcher's case don't seem to care about bathing. Then it's open the trash can and blot dry with paper towels, which go right into said trash can without touching anything. The turkey goes on a large food service board I keep for the purpose (meats) and which can go in the dishwasher. I cut a long branch of tarragon into turkey sized lengths and put them in the cavity, sometimes with a lemon or orange which has had its zest removed to the desserts or similar. My birds are usually about 22 lbs. so there's plenty of room. I also season inside and out, usually with a blend of salt and pepper, and whatever else takes my fancy. It's more habit than anything. I don't think it really affects the flavor of such a big bird. Sometimes I put chunked root vegetables in the bottom of the roaster (Le Creuset cast iron--wonderful "goose pot". I also have a silicone covered rack that goes in, then the turkey. A bottle of inexpensive but palatable white wine goes over the top. Usually, my turkey is too big for the lid to go on, so I crimp the edges of a sheet of heavy duty foil and lay it on top like a blanket. Whenever I think of it--about once every hour or two--I baste the turkey, but mostly that lets me keep an eye on it. I figure the time by poundage and pull it out to rest for at least half an hour, then carve. It's always brown and gorgeous. People sneak into the kitchen and take pictures of it while its resting. I don't do anything special to achieve this, so am bemused by the reaction.

Reporting back as promised. I cooked the turkey on the 24 th, removed the stuffing and took both breasts , legs and thighs off the carcass, chilled and then sliced Christmas morning. I placed the slices and legs in a large casserole dish and transported. About a half hour before dinner I sprinkled with a bit of chicken broth...just to lightly moisten.....and reheated. It was remarkably good. I truly couldn't tell the difference bewteen it and fresh cooked and because I sliced it when it was cold the slices were perfect, no shredding. Would definitely do it again as it made for a very easy Christmas Day. Thanks again everyone and Happy New Year !!!