Thawed turkey
1 onion (the bigger the onion, the bigger the onion), quartered
1 or more peeled garlic glove, halved (optional)
2 stalks celery, chopped in big chunks
1 orange, quartered but not peeled
MacNut™ Oil

Remove packets of goodies from both ends of the turkey. (If desired, place neck and giblets in a saucepan, cover with water and simmer thoroughly to make broth for gravy.) Rinse turkey and pat dry with a paper towel. Divide the onion, garlic, celery and orange into two piles and stuff both ends of the turkey. Seal the skin flaps with skewer or string.

Place the turkey on a rack in the roasting pan so the meat will not be stewing in juices. Unless it is important to have a beautiful Norman Rockwell turkey to show off, I strongly recommend roasting the bird with the breast side down. The juices baste the white meat and keep it moist.

Rub the entire outside of the bird with MacNut™ Oil. To keep the back from getting overdone ahead of the rest of the turkey, drop a small aluminum tent very loosely on the top.

Now, here is the nifty part. Start with an oven preheated to 350°, but when you put the turkey in, immediately reduce the heat to 200°. Yes, 200° for 1 hour per pound of turkey. If your oven runs hot, it may be 50 minutes per pound, so use a meat thermometer to monitor doneness. You will see the skin begin to pull back on the legs.

The turkey will be remarkably moist and tender but the skin will be brown and crispy.

Starting with a “brined” turkey is an option that works well.*

Enjoy and Happy Thanksgiving.

* Brining is done by marinating the turkey in salt water for 12 hours or more before starting the above recipe. The turkey has to be kept cold during the marinating process. Kosher salt is used and the instructions may be on the box.