clip tips of wings and cut tail off of Turkey. Rub turkey with olive oil, salt, pepper and paprika, inside and out. Place ingredients in bottom of pan to add flavor to gravy or just add water to keep from drying up. Place turkey on rack on its side for one hour. Basting it occasionally. After an hour, turn the turkey on the other side making sure you do not puncture it as it will drain juices. Baste this side as well and cook for another hour. The turkey will look the color of a new football. You may put a thermometer behind leg to make sure the turkey is done. Remove, let sit for 15 minutes before carving. This recipe will insure the moistest turkey ever!
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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