I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.

You don't need Montreal steak seasoning on everything.

Give yourself permission to get the most out of your life. If you're spending all your time scrubbing corners with a toothbrush, you're kind of missing the point. Taking shortcuts doesn't mean shortcutting the end result.

Seventy percent store-bought, ready-made plus 30 percent fresh allows you to take 100 percent of the credit.

Instead of doing cinnamon, nutmeg, and all those baking spices I'll have one spice that's for sweets, and that's pumpkin pie spice.