How to Cook a Turkey

1. Remove parts (giblets, neck, etc.) from neck cavity and body cavity of your turkey.  Cook these discards in a pan of boiling water with salt and pepper to make the bullion liquid for your gravy.

2. Wash & dry bird inside and out.

3. Rub inside & outside of bird with a lemon, then olive oil.

4. Lightly salt & pepper inside the neck and body cavities.

5. If you are stuffing the turkey, loosely stuff neck & body of bird & close the skin over the holes with string or skewers.

6. If you are not stuffing the turkey, fill the cavity with sliced apples, oranges, lemons and limes.

7. Place bird on foil in large pan.

8. Cover top of bird with strips of uncooked bacon.  If you don't want to use bacon, cook the bird breast side down (upside-down) until the last 30 minutes.  Then turn it over and uncover it to let it brown.

9. Cover pan with top or loosely with foil & put into a 325 degree (farenheit) oven.

10. Cook 15 - 20 minutes per pound, basting every 30 minutes.

11. In last 30 minutes, remove cover from pan & remove strips of bacon from top. Cook uncovered last 30 minutes so the bird will brown.

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