1

Remove turkey from the bag. After removing neck and giblets from the body cavity, rinse the bird with cold water. Pat cavities lightly with a paper towel. Rub body and neck cavities with salt if desired. Rub entire turkey with paste made of the following: 4 T oil, melted butter, olive oil, 4 t salt, 2 t paprika.

2

Place bird in open pan, breast side up. Add two 8 oz. glasses of water. Place in oven.

3

ROASTING: unstuffed, use 325° oven. HEN WEIGHT: 12-14 lbs, roast 2 3/4 - 3 hours. Cooking time may vary as much as 30 minutes. Be careful not to "over-roast." Check your oven for correct temperature. There is no need to turn the bird while roasting as it will brown to a rich, golden color. However, a piece of foil should be placed loosely over the turkey approximately the last hour of roasting.

4

OPTIONAL: When the turkey is half done, heat (do no boil) one cup white wine and pour over the turkey. This is the secret to a marvelous gravy.

5

When the turkey is done, the thickest part of the drumstick will feel soft. Remove from oven. Let stand 15 minutes before carving.