Stuffed Turkey

1 turkey 7-8 lbs

1/2 lemon

2 tsp salt

1 tsp black pepper

3 tbsp butter

1 tsp soy sauce

1/2 tsp paprika

STUFFING

2/3 cup chopped onion

3 tbsp butter

3 cups breadcrumbs

2/3 cup chicken broth

1 tsp each dried sage, dried thyme and salt

GRAVY

2 cups water

2 chicken bouillon cubes

1 cup half and half

3 tbsp all purpose flour

Remove giblets and ne in shallow roasting pan ck from turkey. Rinse turkey, inside and out.

Place in a shallow roasting pan. Rub turkey with lemon, combine salt and pepper.

Rub mixture into skin. For stuffing, saute onion in butter until golden. Add bread crumbs,

chicken broth and spices. Stir well. Spoon stuffing into cavity of turkey.

Close openings with skewers or twine. To melted butter add soy sauce and paprika.

Brush turkey with mixture. Insert meat thermometer between breast and thigh.

Roast turkey, breast side down at 324 degrees for about 1 hour.

Turn turkey on its side. Roast for 30 minutes. Turn, carefully on other side.

Roast for 30 minutes. Finally, turn turkey breast side up. Continure roasting from time to time,

until thermometer registers 180 degrees and juices run clear when pierced with a fork. Brush turkey

with ice cold water for the last 10 minutes of roasting for crispier skin. Put turkey on carving board.

Cover with foil. For gravy, add water to pan. Scraping up brownings. Stain pan juices into a saucepan.

Add bouillon cubes. Heat to a boil. Add half and half and flour, disolved in a little water.

Cook about 5 minutes. Serve with sliced turkey.

Perfect for Thanksgiving or Christmas Dinner