Roast Turkey

Instructions

1. Rinse the turkey well on the outside and inside the body and neck cavities.
2. Remove giblets from both cavities and reserve for gravy.
3. Rub salt (and pepper, if desired) into the cavities and on the outside of the bird.
4. Place the onion and celery in the body cavity.
5. Pull the neck skin to the back and fasten with a small skewer.
6. Tuck the drumsticks under the band of skin at the tail or tie them securely to the tail using thread.
7. Place the bird, breast side up, in a covered roasting pan.
8. Brush the skin with melted oleo.
9. Add 2 cups water to the roaster.
10. Cover the bird with water-drenched cheesecloth or doubled paper towels.
11. Cover the roaster and bake in a preheated oven at 325°F for 4 to 4 1/2 hours.
12. Every hour, remoisten the toweling with broth from the roaster.
13. Remove the roaster cover, cut the skin band or thread on the drumsticks.
14. Cook uncovered during the last 30 minutes to allow for light golden browning of the bird.
15. When done, ensure the drumsticks feel very soft when pressed.