Instructions: Rub bird inside and out with salt and pepper. Stuff with Apple-Raisin Stuffing, or fill cavity with apples and prunes. Put on a rack and roast in a slow oven (325 degrees) for about 25 minutes per pound. If the skin seems fatty, prick in several places with a fork to drain off skin fat and pour off fat as it accumulates in the pan. Toward the end of roasting time, baste with pan drippings with a dash of vinegar to brown.

This recipe yields 8 servings.

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