It's been a couple of years since I've cooked a turkey. Usually I try and get a big one due to lots of guests...and I try to get a good deal...so I usually get a store brand or Riverside brand, around 27 lbs, frozen, real cheap. I never understood the complaints about "dry" turkey before. My method has always been stuffing the turkey and cooking at 325 degrees (the recommended time per pound), and basting. This year I cooked a turkey in the same way...but bought a 13 lb. Honeysuckle white Fresh turkey, since I was only cooking for 3. It was the worse turkey ever! Sort of tough and stringy. Not at all like the cheapie frozen turkey's I've bought in the past...any comments?