INGREDIENTS:
1 turkey (12 to 14 pounds),
  thawed if frozen
1/4 cup vegetable or olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper

DIRECTIONS:
Preheat the oven to 350 degrees F.
Line a large roasting pan with aluminum
foil. Remove the neck and giblets from
the turkey and reserve them for another
use. Rinse the turkey inside and out
with cold water, then pat dry and place
in the pan.

Make the seasoning mixture in a small
bowl by combining the oil, salt, garlic
powder, onion powder, paprika, and black
pepper. Salt and pepper the inside of the
turkey, then rub the seasoning mixture on
the outside of the turkey.

Add enough water to the roasting pan to
fill it 1/4 inch deep. Cover the turkey
loosely with aluminum foil.

Roast the turkey for 3-1/2 hours, basting
occasionally with the pan juices. Remove 
the foil and roast for about 30 more minutes,
basting occasionally. The turkey is done
when the internal temperature of the thickest
part of the thigh registers 180 degrees F on
a meat thermometer.

Let the turkey sit for 15 minutes before
carving.

Serves: 8 to 10

*If desired use 1/3-cup fresh garlic instead
 of garlic powder.  Loosen turkey skin by
 slipping your hand between the breast and
 the skin.  Rub 1/3 of the garlic mixture
 underneath the skin, then rub the remaining
 mixture on the outside of the turkey.

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Classic Pan Gravy

INGREDIENTS: 
Pan drippings from turkey  
1/2 cup flour 
chicken broth

DIRECTIONS:
Remove roasted turkey from the pan.
Pour the pan drippings into a 4-cup 
measuring cup and skim off 1/2 cup 
of the fat. Pour the 1/2 cup fat into
a saucepan and whisk in 1/2 cup flour.
Cook over medium heat until bubbly,
stirring constantly.

Skim off and discard any additional
fat from the drippings in the measuring
cup and add enough chicken broth to make
4 cups total. Pour the drippings mixture
into the saucepan and continue cooking
until it boils and thickens, stirring 
constantly.

Yields: about 5 cups

*Use homemade OR canned broth.

*Add giblets and one chopped boiled egg
 to gravy if desired.

*If you need a LOT of gravy stir in a
 jar of ready-made turkey gravy after
 making the Classic Pan Gravy recipe.