Pan: 18 By 24-Inch Roasting Pan Temperature: 350 F. Oven

1. Remove Casing; Place Turkey In Pans.

2. Brush With Salad Oil Or Shortening.

3. Roast 3-4 1/2 Hours (Baste Occasionally With Drippings) Uncovered Or Until Meat Thermometer Registers A Temperature Of 170F. To 175F. (See Notes 2 And 3).

4. Bring Sauce To A Boil; Reduce Heat; Cover; Simmer About 5 Minutes Or Until Heated Thoroughly.

5. Remove Netting Or Bag. Skin May Be Removed Before Slicing. Slice Turkey Into 2-2 Oz Portions. Cover Slices Until Served.

6. Serve 1/4 Cup (1 A Ladle) Sauce Over Turkey Slices. Each Portion: 2 Slices Turkey (4 Oz) Plus 1/4 Cup (2 Oz) Barbecue Sauce.

Directly Into Roasting Pan. Omit Step 2.

2. When Roasted, Remove From Oven; Let Stand At Least 2-30 Minutes To Absorb Juices And For Best Results In Slicing.

3. Turkey Roasted From The Frozen State Will Require 1-2 Hours Longer Cooking Time.

4. In Step 3, If Convection Oven Is Used, Roast 325F. 3-4 1/2 Hours Or Until Meat Thermometer Registers 170F.-175F. On High Fan, Closed Vent.

5. In Step 3, Cooking Time Will Vary Depending On Diameter Of Turkey.