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Lynne Rossetto Kasper
Author The Splendid Table (William Morrow)

"Roast the bird with the breast side down for three-quarters of the cooking time. Then turn the turkey over to baste and let the breast brown for the last quarter of cooking time.

You must use as shallow a pan as possible. (If you use a deep roasting pan you wind up steaming the meat.)

Please make sure the bird is hormone and antibiotic free.

When cooking a turkey use lots of wine and herbs, and roast the turkey slowly at 300 - 325 degrees and baste, baste, baste."

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