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Using your hands, slather bird heavily with vegetable oil in foil-lined roasting pan. (Keep soapy dish handy to rinse hands.) Place bird, breast down, on 4-6 slices of dry toast arranged in square under the breast. Roast in the lower part of the oven at 400 degrees for about 45 minutes. Remove and cool.

If bird is to be stuffed, stuff it now, adding the pieces of toast from the breast, cut them up, for added flavor. Remove pan foil and clean pan. Rewrap bird with foil (breast side up) tightly in 2 sheets of heavy foil, north to south and east to west. Return to 350 degree oven to finish baking at 18-20 minutes per pounds (including the 400 degree baking time).

20-30 minutes before done, cut foil lengthwise down breast to brown breast. Pour off juices and return to oven to continue browning breast. Make gravy while breast is finishing browning.

Use an oven thermometer to check oven temperature for accuracy. If oven starts to smoke during first 400 degrees cooking, oven is too hot!!

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