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Roast Turkey

12 lb turkey
1/2 cup water
1/2 cup dry sherry

2 tbsps dry sherry
1 tsp garlic, crushed
1/4 tsp black pepper
1 tsp poultry seasoning
1 1/2 tsps paprika
1 tsp brown sugar

Remove the package containing the giblets and neck from the cavities
of the turkey (you may have to release the legs from a band of skin
or a wire in order to remove the giblets and neck). Rinse the
turkey, inside and out, and dry it with paper towels. Trim off any
excess fat.

Preheat oven to 325. Transfer turkey to a rack in a large roasting
pan. Return the legs to the band of skin or wire. Fold the wings
back and underneath the bird. Pour the water and 1/2 cup sherry
into the bottom of the roasting pan. Combine remaining sherry,
garlic, black pepper, poultry seasoning, paprika, and brown sugar
in a mixing bowl. Brush over the skin of the turkey. Completely
enclose the turkey in aluminum foil, crimping the foil around the
edges of the pan to seal. Bake for 3 to 4 hours. During the last
30 minutes of cooking, remove foil and baste with pan juices. When
turkey is done, a thermometer inserted in the thigh will read 180
to 185, and the drumsticks will move easily in the sockets. Remove
turkey from the oven, and allow it to sit, loosely covered with
foil, for 20 minutes before carving.


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