1/2 orange
1/2 c. butter
1/2 c. water in Pyrex cup
Prepared stuffing
Lg. brown paper bag
Stapler
Lg. pan
12-14 lb. turkey

Rinse turkey - melt 1/2 cup butter. Insert 1/2 orange in skin above breast of turkey. Tuck excess skin into body cavity. This part is messy; with bird resting in skin, brush bird thoroughly with all of butter. Place opened brown bag on large roasting pan. Slip turkey in bag neck first and put dressing in cavity.

Place 1/2 cup of water in oven proof cup between bird's legs. Staple bag shut and carefully transfer to a 350 degree oven for 4 hours for 12-14 pound turkey. No basting - bird is moist and picture-perfect browned; drippings for gravy are clear and ready to use. No hard-to- clean pans.