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1
Only very young, fresh-killed turkeys weighing from 3 1/2 to 5 pounds broil successfully.
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2
Split the turkey and remove the breastbone and backbone.
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3
Rub well with oil, salt, pepper and paprika.
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4
A clove or two of garlic, finely chopped, may be rubbed into the skin and along the bone of the bird.
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5
This gives the turkey a delicious flavor.
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6
Adjust the broiling pan about 4 to 5 inches from the heat and boil the turkey, bone side to the heat, for approximately 25 minutes, basting occasionally with a little melted butter.
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7
Turn at the end of 25 minutes, brush with butter or olive oil, and broil until nicely browned and cooked through, about 18 to 25 minutes more.
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8
Be careful not to overcook, or the white meat will be dry and uninteresting.
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9
Serve the broiled turkey with matchstick potatoes and a good salad.
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10
Drink a Beaujolais such as Julienas.
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11
Variation: Marinate the turkey in one cup white wine, 1/2 cup Japanese soy sauce, 3 cloves garlic finely chopped, 1/4 cup olive oil and one tablespoon Tabasco.
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12
Turn the turkey several times during the marinating period.
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13
Broil as directed and baste with marinating liquid.
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14
Serve with fried rice and tiny cooked green beans with crisp, crumbled bacon and onion.
