I am finally going to cook my own turkey. For years I have managed to attend someone's Thanksgiving who handled the bird. I am usually the guest with the wine, Beaujolais Nouveau of course. Even the years I had Thanksgiving at my house I managed to have someone bring the turkey.

I am confident I can pull this off. I have cooked a chicken before it can't be that much  different. My Aunt Doris from Indiana has prepped me with a few tips. Her turkey is a success every year. She says, it ain't pretty but it tastes good. She cooks her's upside down and low and slow. I have also been told no stuffing inside and that's okay with me because I am not much of a stuffing person anyway so less I will have to make.

I will be taking turkey advice all this week so feel free to check in via Facebook or email to let me know your secrets and No I am not going to deep fry it.

I will happily post my bird experience on Thursday no matter what it turns out to be, tasty or a dried out brickette. Either way I know that the sweet potatoes will be yummy and the company will be great.

Photo by Matt Cardy for Getty Images News
Photo by Matt Cardy for Getty Images News

More From WZAD-WCZX The Wolf