- 1 (12-14 lb) whole turkey, neck and giblets removed
- 1/2-1 cup (1-2 sticks) butter, at room temperature
- Salt and freshly ground pepper
- 4 cups low sodium chicken broth
Preheat oven to 400°. Pat turkey dry with paper towels. Spread butter over skin and liberally season turkey with salt and pepper. Tuck wing tips under, truss legs, and place turkey on a V-shaped rack in a roasting pan.
Cook turkey, rotating roasting pan 180° every 1 hour. After 1 hour, baste turkey with broth. Continue to roast, basting every 30 minutes. If turkey begins to get too brown, cover loosely with foil.
To check internal temperature, insert an instant-read thermometer into inner meatiest part of thigh, not touching bone. Roast until internal temperature reaches 165°, 1 3/4-2 hours. Let turkey rest, loosely tented with foil, 30-45 minutes before carving.
14-16-pound turkey: Roast at 350°. Total roasting time: 2-2 3/4 hours
16-18 pound turkey: Roast at 350°. Total roasting time: 2 3/4-3 hours
18 or more pounds: Roast at 350°. Total roasting time: 3-4 hours
Defrosting a Frozen Turkey in the Refrigerator
12-14 pounds: 2-3 days
14-16 pounds: 3-4 days
16-18 pounds: 4-5 days
18-20 pounds: 5-6 days