Turkey

Ingredients

• 1 turkey (approx. 12-16#)
• 16 oz. stuffing (see "stuffing")
• 1 roll kite twine (heavy string)
• paprika
• onion (dried, minced or powder)
• garlic powder

Directions

1. Clean bird.
2. Stuff bird with stuffing (see "stuffing") — 45–50% in the neck cavity; the rest in the rear or the bird. (For a 14# turkey, it should all fit. Barely.)
3. Fold legs into bracket *or* tie back with twine. Bind bird twice (to hold wings into bird body) with twine.
4. Grease bird (use butter/margarine stick wrappers from stuffing; qv).
5. Sprinkle paprika, onion, and garlic on bird (top & bottom; lighter on the bottom).
6. Cook 20–22 minutes per pound at 325°F.
7. While cooking, cover the bird with a foil "tent" such that the bird is covered but the tent doesn't touch the sides of the bird. Leave the front/back of the pan open.
8. For the last hour, cook untented and baste every 15 minutes. Be sure to baste the whole bird, not just parts of it.

Serving suggestions

• Cranberries
• Stuffing
• Candied yams or sweet potatoes.
• Baked potatoes, mashed potatoes, potatoes au gratin, etc.
• Salad
• Vichyssoise (Laura made it from scratch, including stock from scratch using the turkey gizzards & innards)
• Dessert (such as a mousse cake)

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