Roast Turkey With Sherry Butter

Step 1: Clean the bird and remove the giblets.

Step 2: Salt and pepper the bird both inside and out then stuff , if you wish.

Step 3: Secure and tie up the bird with baking string - tie the wings to the body and the legs together - place on a V-rack in a roaster.

Step 4: Mix the sherry and the melted butter together - using a flavor injector syringe, inject this mixture into each of the legs, the thighs and the breasts- just put a bit in 2 or 3 places in each of the mentioned parts.

Step 5: Rub the bird skin with a bit more melted butter( or oil).

Step 6: Bake the bird at 325F uncovered, basting 2 or 3 times with its own juice, for approximately 15 minutes per pound ( unstuffed) - if you are stuffing the bird, add 1 extra hour - A meat thermometer in the thigh should read 165F ( stuffing also should be 165F)

Step 7: Let the bird rest at least 30 minutes before carving.