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Easy Turkey

By on November 23, 2014

1 (18 pound) whole turkey

1/2 cup unsalted butter, softened

salt and freshly ground black pepper to taste

1 1/2 quarts turkey stock

8 cups prepared stuffing

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey on a rack in the roasting pan breast side down for the first hour in a half (1 1/2 hr) so that all the juices flow into the breast and keep it from drying out then flip it or you can leave it in this position until done. Then loosely fill the body cavity with pre mixed stuffing. Rub the skin with the softened butter, and season with salt and pepper. Cover with aluminum foil in a tent like position over the turkey.
  3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan.  Remove aluminum foil after 2  hours. Roast until a turkey is golden brown for about about 3 1/2 hours.
  4. Transfer the turkey to a large serving platter, and let it stand for at least 30 minutes before carving.

 

 

 

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