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- 1 Turkey (10 to 12 lbs.)
Thaw Turkey; wash inside and out with running water and dry it off.
salt generously inside and rub butter or margarine all over the outside.
salt it thoroughly all over.
Place rack on bottom of enamel roast pan.
Put bird on rack breast up and cover entirely with heavy foil.
Tuck it down around bird not over the edge of the pan.
Do all this after supper on the day before you plan to serve the Turkey.