SPECIAL REPORT: THANKSGIVING

DINNER TIPS: Russell Armstrong, above, chef at the Trees in Corona del Mar, gave a turkey seminar this week. His tips: Wrap the turkey in a brown paper bag soaked in oil or butter, then cook it in the bag at 275 to 320 degrees, 20 minutes per pound. . . . “The oily bag insulates the turkey, which then bastes itself with its own juices,” he explains. About carving: Cut a large piece off each side of the breastbone, then cut them into even pieces on a cutting board.