HOW TO Roast a Turkey

Ingredients
1 (18 lb.) whole turkey
1/2 C. unsalted butter, softened
salt and freshly ground black pepper to
taste

Servings per Recipe: 24
Calories 663 kcal
Fat 33.8 g
Carbohydrates 13.7g
Protein 72.2 g
Cholesterol 211 mg
Sodium 710 mg
1 1/2 quarts turkey stock
8 C. prepared stuffing

Directions

1. Set your oven to 325 degrees F before doing anything else and arrange a rack in the
   lowest position of the oven.
2. Arrange a rack in a large roasting pan.
3. Remove the neck and giblets from the turkey.
4. Rinse the turkey under the cold running water and with the paper towels, pat dry.
5. Arrange the turkey onto the rack in the roasting pan, breast side up.
6. Stuff the body cavity with the stuffing loosely.
7. Rub the skin with the softened butter and season with the salt and pepper.
8. With a piece of the foil, cover the turkey loosely.
9. Place 2 C. of the turkey stock in the bottom of the roasting pan.
10. Cook in the oven for about 2 1/2 hours, basting with the pan juices after every 30
    minutes.
11. Whenever the drippings evaporate, add the stock about 1-2 C. at a time.
12. Remove the foil and cook in the oven for about 4 hours.
13. Transfer the turkey into a large serving platter and keep aside for at least 20-30 minutes
    before carving.