Roast Turkey with Stuffing

I find turkey easier to make than chicken, and it certainly goes farther.
If your turkey is frozen, put it in the refrigerator three days before you would like to serve it. One day before, take it out and rinse with boiling water, inside and out. Sprinkle the outside liberally with garlic powder and paprika. With a blunt knife or small spatula, spread duck sauce over the outside.
Stuffing: dice an onion and a stalk of celery and combine with a cup of crushed matzoh or crackers. Add a beaten egg, salt, pepper, garlic, and paprika. Stuff into turkey cavity.
Place turkey in a large oval roasting pan in an inch of water. Add 1/2 c. orange juice. If the pan has no lid, cover with a tight foil tent. Roast at 350 for approximately 3 hrs., basting once an hour. Let it sit for about 2 hours before serving (I don't know why I do this, but for some reason, the turkey tastes better if I do).
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Copyright © 1996 Susan Ehrenfeld