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A Simply Perfect Roast Turkey
November 21, 2006

OH MY GOSH... what a shock to see *my* secret recipe on the internet... lol. I've always done my turkey mostly this way. I also put butter under the skin as some reviewers do... and use chicken broth. Oh!! and big ol chunks of onions and celery around, under and in the bird. But (I don't recommend this method) I put my bird in on 250 degrees late late Wednesday night... don't baste at all, get up early and remove foil, baste REALLY well, turn up the heat to 375 until brown, basting often. Always excellent!! Frees up my oven, we wake up to the smell of *Thanksgiving* and it really sets a great mood for the day. Have done this for years!!

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