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Roast Turkey The method of foil roasting used in this recipe differs from conventional foil-tent roasting in that the bird is totally enclosed in foil for most of the baking time to seal in the moisture. During the last 30 minutes of baking, the foil is removed to allow the skin to brown before serving. 12 pound turkey, fresh or defrosted 1/2 cup water 1/2 cup dry sherry Basting Sauce 2 tbsp dry sherry 1 tsp crushed fresh garlic 1/4 tsp ground black pepper 1 tsp poultry seasoning 1 1/2 tsp paprika 1 tsp brown sugar Remove the package containing the giblets and neck from the cavities of the turkey. Rinse the turkey, inside and out, and dry it with paper towels. Trim off any excess fat. Transfer the turkey to a rack in a large roasting pan. Return the legs to the wire or plastic lock or band of skin, or loosely tie the legs together with a cord. Fold the wings back and underneath the bird. Pour the water and sherry into the bottom of the roasting pan. Combine the basting sauce ingredients in a small bowl, and brush the sauce over the skin of the bird. Completely enclose the bird in aluminum foil, crimping the foil around the edges of the pan to seal. Bake at 325 degrees for 3 1/4 to 4 hours. During the last 30 minutes of cooking, remove the foil and baste with the pan juices. When the turkey is done, a thermometer inserted in the thigh will read 180 to 185 degrees and the drumsticks will move easily in the sockets. Remove the turkey from the oven, and allow it to sit, loosely covered with foil, for 20 minutes before carving. Nutritional Analysis Per Serving: POINTS: 2.5 SERVING SIZE: 3 ounces skinless white meat PER SERVING: 119 Calories, 1 g Fat, 0 g Fiber, 73 mg Cholesterol, 26 g Protein, 48 mg Sodium POINTS: 4 SERVING SIZE: 3 ounces skinless dark meat PER SERVING: 159 Calories, 6 g Fat, 0 g Fiber, 72 mg Cholesterol, 24 g Protein, 67 mg Sodium