Kittencal's Whole Roasted Turkey

Created by KittenCal on August 8, 2011

Ingredients

18 pound whole turkey (fresh organic preferred)
1/3 cup butter, melted (can use dairy-free margarine for a Jewish meal)
1/3 cup oil (vegetable oil)
2 tablespoons seasoned salt (or use as much salt as desired, can use white salt)

Fresh ground black pepper, use lots!
2 quarts chicken broth (might use less)
Prepared bread stuffing (optional, about 8-10 cups, use your favorite prepared stuffing recipe)

Step 1: Preheat oven to 325 degree F.
Step 2: Set oven rack to lowest position.
Step 3: Remove the giblets and neck from the cavity.
Step 4: Rinse the turkey well with cold water inside and out then pat dry with a paper towel.
Step 5: Place the turkey on a rack on a roasting pan.
Step 6: In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
Step 7: Fill the inside cavity loosely with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
Step 8: Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
Step 9: Season the turkey all over with salt and lots fresh ground black pepper.
Step 10: If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.

Step 11: Place/tent a large piece of heavy foil over the turkey.
Step 12: Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
Step 13: Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
Step 14: If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
Step 15: After about 2-1/2 hours of cooking time remove the foil, then continue roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).
Step 16: The total cooking time for this 18-pound stuffed bird should be about 4 hours.
Step 17: Transfer the cooked turkey to a large serving platter, cover loosely with foil and let rest 30 minutes before carving (do not slice the turkey before 30 minutes or all juices will flow out of the bird!)