BASTE TURKEY WITH BUTTER OR OIL RECIPES

Steps:

• Melt 2 cups butter in 4-quart saucepan over medium-low heat. Remove from heat; stir in wine. Set aside.
• Remove turkey from plastic bag. Remove neck and giblets from cavities. Set giblets aside to use in gravy, if desired. Rinse turkey thoroughly with cold running water. Drain; pat dry with paper towels.
• Heat oven to 450°F.
• Place turkey on rack in shallow roasting pan, breast-side up. Salt and pepper inside of turkey with 1/2 teaspoon each salt and pepper. Stuff turkey with onion pieces. 
• Combine Butter with Canola Oil, parsley, rosemary, sage and thyme in small bowl. Butter outside of turkey, gently lifting skin and rub some of the herb butter onto turkey breasts. Sprinkle 1/2 teaspoon salt and pepper onto turkey.
• Fold cheesecloth into 17-inch (4 layer) square. Soak in wine and butter mixture, squeeze out a little of the liquid. Lay over turkey. Baste turkey and cloth with more wine mixture.
• Roast turkey 30 minutes. Baste with wine mixture. Reduce oven temperature to 350°F. Baste turkey every 30 minutes. Turn turkey pan every hour. After 3 hours remove cheesecloth and baste with any remaining butter mixture. Continue roasting until thermometer inserted into thickest part of thigh reads 165°F.
• Remove turkey from oven. Let stand 30 minutes before carving.

Steps:

• Preheat the oven to 325 degrees F.
• Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan. Pat the turkey dry with paper towels.
• Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. (Be careful not to do this with rings on your fingers!) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
• Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.
• Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F. If you want the skin to be crisp, don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
• Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve with the pan juices.