do you have a flavor injector?
I use several different recipes based on what I am trying to get from the turkey.
a Lousiana recipe includes creole seasonings added to the turky via flavor injector.
the media can include fruit juice or water. add seaonings to the liquid inject on several locations on the bird.
my favorite is water based add poultry seasonings and inject in several places in the breast, thigh and legs
another favorite is general poultry seasonings in apple juice add some salt pepper.
I don't time as more than an indicator of when to check the internal temp of the bird(usually 170 in the breast) remember that the bird will continue to cook after removed.
I have also used soysauce as a marinade base add oriental spices(ginger garlic marin etc)
soy sauce can be used in other marinades(flavor to taste) and works surprisingly well with apple juice as a sweetener.
keep in mind smaler(relative term with turkeys) seems to work better with turkeys,(15lb and less)
if you want(or have time) you can also brine the turkey my favorite brine is 1-2 cups soysauce,1 cup brown sugar, 1/2-1 cup salt,1/2 cpepper,1tbl garlic,1 tbl ginger add water 2-4 cups rotate turkey every few hours
I don't measure but season to taste)
