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1)Rub the turkey inside and out with the kosher salt. 2)Preheat oven to 350 degrees F (175 degrees C). 3)Brush the turkey with 1/2 the melted butter. 4)Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C).

1)Choose a fresh turkey instead of a frozen one. 2)Roast two small turkeys rather than one large one. 3)Brine the turkey. 4)Rub soft butter under the skin. 5)Truss loosely, or not at all. 6)Roast the turkey upside down at first. 7)Don't overcook it. 8)Let the turkey rest before carving.

1.Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients. 2.Combine spice mix with flour, brown sugar and salt. 3.Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. 4.Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit. 5.Fry chicken in batches. Breasts and wings shou

Brush or spray skin lightly with vegetable or cooking oil for best appearance. Coverneck and exposed stuffing with foil to prevent over-browning. Place turkey in pre-heated oven. When turkey is about ¾ done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.

Place the turkey in a large roasting pan. Liberally salt and pepper the inside of theturkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.

Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels.