Roasting a juicy turkey is a culinary art that results in a flavorful and succulent centerpiece for your holiday feast. As the turkey slowly cooks in the oven, the skin crisps up to a beautiful golden brown, while the meat inside remains tender and moist. The aroma of the roasting turkey fills the kitchen, creating an inviting and festive atmosphere.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan.
Using ¾ of the stick of butter, cut approximately ⅛inch sections.
Using a spoon lift the skin on the turkey and stuff some butter all around.
With the remaining ¼ of butter use it to rub all around the skin of the turkey.
Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey for about 3 to 3 ½ hours, or until the juices run clear when you cut between the leg and the thigh.
Remove the turkey to a cutting board and cover with aluminum foil. Let rest for 15-30 minutes before cutting and serving