Roast Turkey

Rinse bird well on the outside as well as inside the body and neck cavities.

Be sure to remove giblets from both cavities. Reserve for making giblet gravy.

Rub salt (and pepper, if desired) in cavities and on outside of bird.

Place onion and celery in body cavity.

Pull neck skin to the back and fasten with a small skewer. Tuck drumsticks under band of skin at the tail or tie them securely to the tail; thread can be used.

Place bird, breast side up, in covered roasting pan.

Brush skin with melted oleo.

Add 2 cups water to roaster.

Cover bird with water-drenched cheesecloth or doubled paper towels.

Cover roaster and bake in a preheated oven at 325° for 4 to 4 1/2 hours.

Every hour, remoisten toweling with broth from roaster.

Remove roaster cover, cut skin band or thread on drumsticks.

Cook, uncovered, during the last 30 minutes to allow for light golden browning of bird.

When done, drumsticks should feel very soft when pressed.