can we get some input here? this year is the first time i'm cooking a turkey, and i must admit, i feel a bit intimidated about a 15 lb animal in my oven. some basic guidelines would really be helpful (temp, time, rub, baste, etc. any help would be greatly appreciated. at the very least, wish me luck! (Edited by tommy at 4:30 pm on Nov. 20, 2001)