[Langod]

I just did a test run a week ago. Made a 12 lb turkey and tried a Porcini butter to coat/baste the turkey.
I brine my turkeys -- it always results in a very moist, flavorful turkey.
I never cook the stuffing in the bird for the reasons Demented outlined above.

Anyway, the Porcini butter, while flavorful before cooking didn't translate to a flavorful, porcini-infused crispy skin as I expected. It also gave a mottled appearance to the skin. Oh well, I'll do something else on turkey day. Perhaps a coffee-chili rub.