Turkey
Butter Flavored Crisco
Salt
Pepper
1 med. apple
1 med. onion

Clean totally thawed turkey. Make foil tent using two Jerry Jerome's arm lenght pieces of wide, heavy-duty aluminum foil. Lay one on top of other and fold pieces together along the long edges to make one large sheet; fold two times 3/8" fold. Open sheet leaving crimp in tact. Spread aluminum foil with Butter Flavored Crisco (preferred), the side turkey will be placed on, leaving 4" to 6" around edge not spread.

Place foil in extra large cake pan, folded seam to lie across middle of narrow dimension of pan.
Mold foil to inside of pan, being careful not to rip. Preheat oven to 450º. Salt and pepper inside body cavity of turkey. Quarter one medium apple and one medium onion and place in body cavity. Salt and pepper outside of turkey. Bend wing tips under turkey shoulder and place in prepared pan. Raise aluminum foil; seal across top leaving 1"-2" above turkey. Foil should not be touching turkey breast. Fold and seal breast end. Insert hand under foil to be sure no foil is touching breast. Fold and seal foot end of turkey. One half hour before end time, remove turkey from oven, carefully open open foil (hot steam), drain juices for gravy, insert meat thermometer into breast and leaving foil open, place back in 350º oven to brown. Turkey is done when thermometer reaches 170º-175º.

Total Approximate Cooking Time:

12 to 14 pound bird: 2 1/2 hours, approx.
20 to 24 pound bird: 3 hours, approx.

Add 15 minutes more to times if turkey is stuffed.