Ingredients

• One 14-16 lb whole turkey (thawed)
• 1/2 cup butter (softened)
• 4 cloves garlic (minced)
• 2 teaspoons fresh thyme
• Salt and pepper to taste
• 2 cups chicken broth
• Optional: aromatics for cavity (onion, celery, herbs)

Instructions

1. Remove turkey from refrigerator 1 hour before cooking
2. Pat turkey dry inside and out with paper towels
3. Preheat oven to 325°F
4. Mix softened butter with garlic, thyme, salt, pepper
5. Rub butter mixture under and over turkey skin
6. Place turkey breast-side up in roasting pan
7. Pour broth into bottom of pan
8. Calculate roasting time: 13 minutes per pound
9. For 15 lb turkey: about 3.25 hours
10. Roast for 2/3 of total time uncovered
11. Cover with foil for final 1/3 to prevent over-browning
12. Baste every 45 minutes with pan juices
13. Check internal temperature: 165°F in thickest part of thigh
14. Remove from oven and rest 20 minutes before carving
15. Pour pan drippings into gravy boat

Tips for Success

• Thaw turkey in refrigerator (not at room temperature)
• Pat very dry - this creates crispy skin
• Don't stuff turkey - cook dressing separately
• Use meat thermometer for accurate doneness
• Resting redistributes juices
• Save pan drippings for gravy
• For unstuffed turkey, cooking time is faster