1 (16 lb.) turkey
1/4 c. salt
2 tsp. pepper
2 tbsp. dry mustard
2 tbsp. olive oil
1 1/2 tbsp. Worcestershire
1 onion, cut in half
Celery
Parsley
Bacon
Butter
2 c. chicken stock

The day before cooking, rub turkey inside and out with paste made of first 5 ingredients. Place inside turkey the onion, celery and parsley. Lay 2 pieces of bacon across breast and put a stick of butter all together inside little crevice between the drumstick and breast. Soak cheesecloth in olive oil and lay over bird. Put 2 cups chicken stock in pan. Baste only once or twice during cooking.

7-10 pounds, 30 minutes per pound.

10-15 pounds, 20 minutes per pound.

15-18 pounds, 18 minutes per pound.

18-20 pounds, 15 minutes per pound.

20-23 pounds, 13 minutes per pound..

Adjust seasonings for larger birds. The paste you rub on bird just needs to be a soft paste. This is worth the extra trouble!!