INGREDIENTS

INSTRUCTIONS

* Fresh or frozen. ** Do not add any salt to your stuffing mix.
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Preheat oven to 325°F.  Remove the giblets from the bird.  Rub the inside
of the clean body cavity with salt until there is a coating of salt over
the whole inside.  This holds the juice inside the bird and the salt will
season your dressing. Even after cooking most of the salt will remain
inside of the body cavity. Place the stuffing in the bird and close the
body cavity.  Melt the butter and add the orange juice.  Baste the bird
with the butter/orange juice mixture.  Place a meat thermometer between the
thigh and body in the meaty part of the thigh, not touching any bone. Bake
the bird until the thermometer reads 190°F, basting frequently.  When the
skin turns golden brown, tent the bird with a large sheet of aluminum foil.
Allow the bird to cool while making gravy, then carve and serve a moist
holiday tradition.  If you use an aluminum baking pan it will add about one
hour to the baking time.  If a moist turkey is what you want, give this
method a try.  I have not had any problems with using the excess salt and I
have a problem with too much salt.  From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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