Directions
- Preheat oven to 325 degrees F. Place the rack in the lowest position of the oven.
- Remove the turkey from the brine.
- Rinse the turkey inside and out.
- Loosely fill the body cavity with stuffing.(See bread stuffing recipe)
- Rub the skin of the turkey with softened butter.
- Tie the feet together with butcher twine.
- Place the turkey in the roasting pan breast side up.
- Cover the turkey loosely with a foil tent
- Place the turkey in the oven and pour 2 cups of turkey stock into the bottom of the roasting pan.
- Baste the turkey all over every 30 minutes with the juices from the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1-2 cups at a time.
- Remove the aluminum foil after 2.5 hours. Roast until a meat thermometer inserted into the meaty part of the thigh reads 180 degrees F, about 4 hours for an 18 pound turkey.
- Transfer the turkey to a cutting board and place tent over turkey.
- Let rest for 20-30 minutes before removing stuffing and carving.