BASTED TURKEY RECIPES

Steps:

• Position a rack in the lower half of the oven and preheat to 400 degrees . Mash the butter, thyme and 1/2 teaspoon each salt and pepper. Place the turkey in a roasting pan and fold in the wingtips.
• Using your fingers, loosen the skin at the neck end. Grasp the skin with one hand and work in your other hand to loosen the skin down to the thighs and legs.
• Spread the butter mixture under the skin, then, working with your hands on top of the skin, spread the butter evenly all over the meat. Season the bird with salt and pepper.
• Place the onion inside the cavity, then tie the legs together using kitchen string.
• Roast the turkey until it registers 170 degrees on an instant-read thermometer, about 2 1/2 hours; cover with foil during the last hour to prevent the skin from browning too quickly. Let rest for 20 minutes before carving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• 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. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.