yield: 12 servings
prep time: 20 minutes
cook time: 3 hours, 30 minutes
My husband makes this turkey every year for Thanksgiving, and it is the star of our Southern table. No dry turkey here; it’s so moist and tender!
• 1 (12-pound) whole turkey
• ¾ cup (1½ sticks) unsalted butter, cut into 1-tablespoon portions
• 4 cups chicken broth
• ¼ cup finely chopped onions
• ¼ cup chopped fresh flat-leaf parsley
• 2 tablespoons seasoning salt
1. Preheat the oven to 350°F. Remove the neck and the packet of giblets from the turkey’s cavity. Rinse the turkey and pat it dry.
2. Place the turkey breast side up in a roasting pan. Separate the skin of the breast and legs from the meat by gently sliding your fingers underneath the skin. This makes pockets into which you can place the pats of butter. Distribute the pats of butter evenly over the turkey breast and legs.
3. Combine the broth, onions, and parsley in a bowl. Pour the broth mixture over the turkey. Sprinkle the seasoning salt evenly over the turkey.
4. Insert an oven-safe meat thermometer into the lower part of the thigh, making sure that the thermometer probe does not come into contact with the bone. Loosely cover the turkey with aluminum foil. Roast the turkey for 3 to 3½ hours, basting the bird with the pan juices every 30 minutes. In the last 30 minutes of cooking, remove the foil so that the skin turns golden brown. When the turkey is done, it should have an internal temperature of 180°F in the thigh and 165°F in the breast.
5. Transfer the turkey to a carving board or platter to rest for 15 minutes before you carve it. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
