| 1 | * fresh or frozen. |
| 2 | ** do not add any salt to your stuffing mix. |
| 3 | ~--------------------------------------------------------------------- ~-- preheat oven to 325°F. |
| 4 | Remove the giblets from the bird. |
| 5 | Rub the inside of the clean body cavity with salt until there is a coating of salt over the whole inside. |
| 6 | This holds the juice inside the bird and the salt will season your dressing. |
| 7 | Even after cooking most of the salt will remain inside of the body cavity. |
| 8 | Place the stuffing in the bird and close the body cavity. |
| 9 | Melt the butter and add the orange juice. |
| 10 | Baste the bird with the butter/orange juice mixture. |
| 11 | Place a meat thermometer between the thigh and body in the meaty part of the thigh, not touching any bone. |
| 12 | Bake the bird until the thermometer reads 190°F, basting frequently. |
| 13 | When the skin turns golden brown, tent the bird with a large sheet of aluminum foil. |
| 14 | Allow the bird to cool while making gravy, then carve and serve a moist holiday tradition. |
| 15 | If you use an aluminum baking pan it will add about one hour to the baking time. |
| 16 | If a moist turkey is what you want, give this method a try. |
| 17 | I have not had any problems with using the excess salt and i have a problem with too much salt |
