Things You'll Need:
- 1 18 pound turkey
- 1/2 cup butter, softened
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 box turkey or chicken stock
- Salt and Pepper to taste
- 8 cups of prepared stuffing
- Baking string
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Step 1
Place rack in the lowest position in the oven and preheat oven to 475ºF (246ºC).
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Step 2
Remove turkey neck and giblets from the inside of the turkey. Rinse turkey, inside and out, and pat dry with paper towels. Place the turkey breast side up on a rack in a roasting pan.
Loosely fill the body cavity with the prepared stuffing. You may truss the legs together at this point if you wish to do so. -
Step 3
Combine 1/2 cup of softened butter with 1 teaspoon each of thyme and rosemary. Mix well to create a paste.
Gently separate the skin from the breast to create a small pocket. Loosen it to the end of the drumstick, being careful not to tear the skin.
Rub the butter mixture between the skin and the breast and down each of the thighs and legs. Pat the skin back into place and top with any remaining butter. Lightly season the skin of the whole bird with salt and pepper. -
Step 4
Pour 2 cups of turkey or chicken stock into the bottom of the roasting pan. Put the turkey in the preheated oven and cook for 30 minutes at 475ºF (246ºC).
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Step 5
After 30 minutes, lower the temperature to 300ºF (158ºC) and cook for approximately 4 hours. Be sure to baste the turkey with the drippings every hour. As the stock in the bottom of the pan evaporates, add more to the pan, one or two cups at a time.
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Step 6
The turkey is done once it reaches an internal temperature of 180ºF (82ºC). Remove the turkey from the oven and let sit for 30 minutes to allow the juices to redistribute.
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Step 7
Carve, serve and enjoy! For more Thanksgiving dinner ideas, take a look at the additional resources below.
