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Whenever I buy a bag of Youkon Gold I never use all of them before the last ones start to grow those "root" looking things. Does that mean I shouldn't use them? I hate to throw them out. Why not just cut them off, right? And while were at it. When is the "e" used in the spelling of potato?

I've read all about brining, recipes, and the best way to prepare a turkey but what about my first choice when I go pick up the little feller at the store. Organic, frozen, already brined, brands: Jenni-O, Butterball, etc. Anyone have any suggestions or favorites? Or doesn't it matter?

It's my first turkey and I want to make sure it's cooked to the right temp and not dry. I've heard conflicting spots on where to stick the thermometer. The deepest part of the breast (white) or in the thigh (dark)??