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What You Need:

1 (12 lb.) whole turkey, thawed
6 tbsp. butter, divided
4 C warm water
3 tbsp. chicken bouillon
2 tbsp. onion powder
2 tbsp. parsley, chopped fine
2 tbsp. seasoning salt
1 tsp. pepper

How to Make It:

Prepare the turkey by removing the giblets and rinsing the turkey in cold water.
Use paper towels to dry the turkey well.
Separate the skin from the turkey meat on the breasts by inserting your finger and carefully lifting the skin up to make a pocket.
Place 3 tbsp of butter under the skin on each side.
Place the oven temperature on 350 degrees and allow the oven to preheat.
Place the turkey in a large roasting pan being sure the breast side is facing up.
Pour the water into a large mixing bow.
Sprinkle in the bouillon, onion powder and parsley being sure to mix well to combine.
Pour the mixture over the top of the turkey.
Sprinkle the turkey with the season salt and pepper.
Cover the turkey tightly with aluminum foil.
Bake 3 hours 30 minutes basting the turkey with the juices in the pan every 30 minutes.
Remove the aluminum foil and continue roasting for 45 minutes.
The turkey skin should be golden brown and the internal temperature of the breast meat should be 170 degrees when the turkey is done.
Remove from the oven and allow the turkey to stand 30 minutes before carving.

Serves 12

Placing the butter between the skin and the meat helps the meat to stay moist during roasting. It also helps with the browning of the skin when the turkey has not been basted with oil.

What You Need:

1 (18 lb.) whole turkey
5 C of your favorite stuffing
1/2 C unsalted butter, softened
Salt to taste
Pepper to taste
1 1/2 qt. turkey stock

How to Make It:

Clean the turkey by removing the neck and giblets and rinsing the turkey with cold water.
Pat the turkey dry with paper towel inside and outside.
Bring the oven temperature up to 325 degrees.
Move the rack to the lowest position you can in your oven.
Place a roasting rack into a large roasting pan.
Stuff the turkey cavity with your favorite stuffing mixture.
Rub the turkey skin with the soft butter making sure to cover the whole outside of the turkey.
Sprinkle on the salt and pepper to taste.
Pour 2 C of the turkey stock into the bottom of the roasting pan.
Place the turkey breast side up on the rack in the pan.
Make a tent out of aluminum foil to completely cover the turkey but not over the roasting pan.
Place the turkey in the oven and allow roasting for 2 1/2 hours being sure to baste the turkey every 30 minutes with the stock in the roasting pan.
If the stock should evaporate add 2 C to the roasting pan and continue adding as necessary 1 to 2 C at a time.
After 2 1/2 hours remove the aluminum foil and continue roasting for another 1 1/2 hours or until a meat thermometer reaches 180 degrees when inserted into the thigh.
Be sure to continue basting every 30 minutes during the last 1 1/2 hour of roasting.
Remove the turkey from the oven and place on a large platter for at least 30 minutes before carving.

Serves 24

Any type of stuffing works with this roasted turkey. You don’t even have to use stuffing if you prefer not too. It tastes great with or without.