Turkey in an oven roasting bag.  

1)  Preparation of the bird
	remove feathers
	clean out cavity - especially kidneys
	remove slabs of fat in the bottom of cavity and in the neck skin
	wash whole thing
2)  Seasoning Marinade
	1 C. oil
	1.5 T. Beau Monde
	1.5 T. Salt
	2 T. Paprika
	2 T. Garlic Powder
	1/2 t. Black Pepper
3) Laying the bird on its back, separate skin off the breast meat as 
much as possible.  Try to get skin off drumsticks too.  
Place Tablespoons of Marinade in between skin and meat, 
wipe marinade in cavity and neck area.
4) Stuffing Recipe
Giblets- remove fat from gizzard and grizzle, mince up giblets
1 large onion
2 stalks celery
1 can water chestnuts
Saute onions in a large frying pan.
Add celery and just warm.  Remove.
Use margarine - saute giblets until thoroughly cooked.
Put in a large bow and add stuffing mix
1 Cup hot water per small package of P. F. Stuffing mix
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Place Stuffing Loosely into the cavity and skewer close the bottom
Loosely pack into the neck cavity and skewer close
Rub Marinade on the Outside
Truss the bird - Tie two drumsticks together with long string across back and 
under the wings.  Cross breast and catch wings.  Cross and come back up and 
catch wings again.  Tie on breast.

Insert in brown paper sack.  Tie Closed.

Roast Turkey with Breast Down
325°  18-20 min./lb. for 10-16 lb. birds

One hour before finish, remove birde and tear off sack.

Can brush with marinade again
After cooked, Let stand for one hour.

Slice and Remove stuffing

Store Stuffing Separately from bird.

1)  Turkey Done 1.5 hours or 2 hours before you dine.

2)  Extra Stuffing - greased casserole dishes  
	325° oven- 45 min.

3)  Stock -  take neck, rinse off
	2 qt saucepan and cold water
	boil
	skim off junk
	Simmer with a court boullion (carrots, onion)

Drippings -- deglacé with water
Make roux in saucepan with flour and oil from turkey
add stock and drippings