Does anyone else remember seeing the family stress out over the bird every year? I did, and was perpetually intimidated to cook one. As the years went by my family got older and demanded I take over the holiday get togethers. I was forced to shoulder the weight of 'the ritual of the bird'. Turns out, it isn't so hard after all. Follow the directions per pound, cook it slow, and baste it every thirty minutes or so. I will say that the amount of butter I shoved under the skin was about 30% too much, a lot ended up in the pan - a small tweak for next years gobbler!