Between Nov. 1 and Dec. 31,

Reynolds Kitchens

operates a 24-hour-a-day phone line offering detailed instructions for

various turkey roasting methods and safe defrosting tips.

To prepare a foil-wrapped roasted

turkey, begin with an eight to 245 pound thawed turkey, vegetable oil

and a package of aluminum foil.

PREHEAT oven to 450 degrees

fahrenheit. Remove neck and giblets from turkey; rinse turkey and pat

dry. If desired, loosely stuff turkey. Brush with oil.

TEAR off a sheet of aluminum

foil two-and-a-half times longer than turkey, Place turkey lengthwise

in center of foil sheet.

CLOSE foil loosely by overlapping

the ends. Turn up short sides of foil to hold in juices. Do not seal airtight.

Place foil wrapped turkey in roasting pan at least two inches deep. Insert

meat thermometer through foil into thickest part of inner thigh, not touching

bone.

ROAST turkey until meat thermometer

reads 180 degrees fahrenheit. For approximate roasting times, see chart.

For stuffed turkey, add 30 minutes to roasting time. To brown turkey,

open and turn back foil 30 minutes before roasting is finished. For easy

slicing, cover turkey with foil and let stand 15 minutes.

Makes 10 to 30 servings.

Thanksgiving Dinner Revisited

· 4 sheets (12 X 18-inches

each) aluminum foil

· 2 cups prepared stuffing

· 2 cups mashed potatoes

· 12 to 16 slices cooked

turkey (1 pound)

· 1 jar (12 oz.) turkey

gravy

· 1/2 teaspoon dried

sage or thyme

· 1/4 teaspoon pepper

· 1 cup dried cranberries

PREHEAT oven to 450 degrees

fahrenheit

CENTER 1/2 cup stuffing and

1/2 cup potatoes on each sheet of aluminum foil. Top with one-fourth of

the sliced turkey. Combine gravy, sage and pepper; spoon over turkey.

Sprinkle with cranberries.

BRING up foil sides. Double

fold top and ends to seal packet, leaving room for heat circulation inside.

Repeat to make four packets.

BAKE 15 TO 18 minutes on a

cookie sheet in oven.

MAKES 4 servings.