Turkey criticism...frozen vs. fresh

[Shellygloo]

Howdee,
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?

[Constance]

I like to cook mine upside down, so all the fat on the back drips down on the breast. I also cover it loosely with foil.
To tell you the truth, I'd just as soon have the cheaper grocery store brand as the Butterball. Butterballs are bred for a bigger breast, and I like plenty of dark meat. That's where the juice comes from.