1 (13-15 lb.) turkey
2 tbsp. salt
1 1/2 tsp. pepper
1 lg. onion, quartered
2 stalks celery, chopped
1/4 tsp. paprika
2 tbsp. boiling water
1/2 c. vegetable oil
Browning bag for turkey

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey thoroughly with cold water; pat dry.

Combine salt and pepper; sprinkle over surface and in cavity of turkey. Place onion and celery inside cavity of turkey.

Dissolve paprika in boiling water; stir well. Combine paprika mixture and oil, mixing well. Brush entire bird with oil mixture. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone.

Place turkey in a browning bag. Tie bag securely and place turkey, breast side up, in a shallow roasting pan. Cut several slits in top of bag. Bake at 325 degrees for 2 1/2 hours until legs are easy to move or meat thermometer registers 185.

Remove turkey from bag and let stand 30 to 45 minutes before carving.

NOTE: Buy 1/2 pound per serving.

To thaw in refrigerator, allow 24 hours for every 5 pounds (3 to 5 days).