On Tuesday -
Store covered with foil in fridge for two days, turkey that has been coated with olive oil and seasoned with Salt, Pepper, Poultry Seasoning and Paprika
On Thursday -
Wake up and put turkey in the oven at 5 AM at 325º oven, After you have olive oil coated your turkey, squeeze fresh orange juice over and into the cavity. (Place oranges inside cavity) Season with salt, pepper, poultry seasoning and paprika. Keep covered with the foil until the last hour, remove to brown.
Baste every couple of hours.
Cook until done. You will know when it's done, if not, call Aunt Ethel - she will tell you - because no dead bird is going to tell her when it's done! Although a thermometer might be the way to go.
Carving the turkey - that is Steven's job. Call him! The turkey carving ritual was passed down from my Mom (Miriam) to Steven many years ago. I think it still may involve brown paper bags, if they still make them, an apron and a very sharp knife. I believe this to be a secret ritual as no one else has learned this skill. Perhaps we should discuss at future Cousins Club agenda item!
Gravy - Use natural turkey au jus.
When served - it is required to taste the turkey and exclaim - "They gave you one good turkey!"