Instructions: "The newest method for roasting turkey is the high-temperature, completely-wrapped-in-Reynolds-Wrap method. Developed by a leading state university and repeatedly tested by Reynolds Home Economics Department and food editors of leading magazines, it results in a juicy turkey, truly roasted in flavor and appearance, and one that slices beautifully. This method differs from those given in all but the newest cookbooks, as it roasts the turkey in a very hot oven (450 degrees). This high temperature, only possible when using Reynolds Wrap, cuts the time of roasting virtually in half. For success with this method, be sure your oven maintains an accurate 450 degrees and be sure the turkey is wrapped properly without puncturing the foil."

Interestingly, Bea Crews of Charleston sent me a copy of the Nov. 21, 1976, Parade Magazine, which has the very same cooking method and times in a story about preparing a turkey.

It was hard to put this recipe in our usual recipe format since there really arent any ingredients to list, other than the bird - so here are the instructions as given in the Reynolds booklet:

Preparation: Prepare turkey for roasting - defrosting thoroughly if frozen. Simmer giblets and neck in covered saucepan with two quarts of water, seasoning and a small onion, until tender. Remove liver after 30 minutes.

Wrapping: Wrap turkey carefully in heavy-duty Reynolds Wrap according to the following instructions: 18-inch-wide foil will wrap turkeys up to 16 pounds eviscerated weight; two 18-inch widths may be spliced for larger turkeys. If only 12-inch foil is available, splice 2 strips with a double fold pressed flat.

Lay turkey on its back in middle of foil. Place small folds of foil over the ends of legs and wing tips to prevent puncturing outside foil. Bring long ends of foil up over the breast of the turkey and overlap 3 inches or more. Press this top foil down close to the turkey and bring the foil from underneath (at side) up and over the top piece. Let it extend up 2-4 inches so drippings will not run into pan. Large turkeys may have as much as 3 pints of drippings.

Place turkey in a shallow, flat pan. Place in oven and roast: At 450 degrees, roasting times will be 2 1/4-2 1/2 hours for a 6- to 9-pound turkey; 2 3/4-3 hours for a 10- to 13-pound turkey; 3-3 1/4 hours for a 14- to 17-pound turkey; 3 1/4-3 1/2 hours for an 18- to 21-pound turkey; and 3 1/2-3 3/4 hours for a 22- to 24-pound turkey.

Browning: Twenty minutes before the end of the roasting time, open and fold back the foil. Spoon juices in the bottom of the foil over the turkey and let turkey brown.

If you wish to observe progress, open foil at the end of the first half of roasting time. The turkey should look moist and puffed, but not brown. The breast meat will be firm and should not fall away from the bone. There will be some juices in the bottom of the foil. Open the turkey again 20 minutes before the turkey is expected to be done. It should be possible to move the thigh joint easily. Now is the time to brown the bird.

Should roasting not progress as described, your oven might not be maintaining the 450-degree temperature. Either raise or lower the temperature.

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