What’s so hard about cooking roasting baking making a turkey? It’s just a bigger roasting bird and takes longer. The first time I ever tried to make one it came out fine. Same with the second to twentieth time. People make such a big deal about it…get a thermometer, some foil to cover the skin so it doesn’t burn, put some liquid on the bottom of the pan and make sure you have plenty of time (I always seem to cook it longer than the directions seem to tell me.) I guess there are people who don’t roast chickens on a regular basis so the idea of a turkey is daunting, but I just don’t understand the drama.