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Easy, Moist & Tender Roast Turkey or Chicken

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Whole Turkey or Turkey Breast or whole Chicken
Salt (sea salt is best) (optional for those on low-salt diets)
Pepper (fresh coarsely ground is best)
Granulated Garlic (or substitute garlic salt for granulated garlic and salt)
Olive or Vegetable Oil

Pre-heat oven according to package (usually 325-350). Remove giblets from bird cavity, wash bird and pat dry with paper towels.

Pour enough oil in roasting pan to lightly cover bottom.* (I use a large corningware dish.) Place turkey or chicken breast-up in pan. Dribble oil over bird and use saran wrap or your fingers to smooth the oil completely over bird. Salt and pepper generously. Sprinkle granulated garlic overall. (The granulated garlic will help form a nice crispy brown crust so be generous when using it. It also makes the bird smell great while cooking.)

Roast according to package directions. (About 2 hours for a whole chicken or turkey breast.) Check bird after about 1 to 1-1/2 hours to see how brown it is getting. When it is as brown as you want, make tee-pee of aluminum foil and loosely cover bird until done. Bird does not need to be basted if you completely cover the surface with oil.

When done, remove aluminum foil and let stand 5-10 minutes before carving.

*If you prefer, use a roasting rack in a pan. If you use a roasting rack, do not cover bottom of pan with oil but be sure to completely cover bird top, bottom and sides with oil.