Preparation time: 30 minutes
Cooking time: 4+ hours
1 turkey, 10-15 lbs, giblets removed, rinsed, stuffed and trussed
broth or stock
Preheat oven to 400 degrees F. Roll up sheets of heavy-duty aluminum foil and form an oval on the top of a broiler pan (the kind with slits in it to allow fat to drip into the catch pan below).
In a clean sink, pour boiling water over the entire bird. This will tighten the skin around the carcass and keep the juices in.
Place the bird breast-side down on the foil supports so that it sits straight on the broiler pan. Brush with melted butter. Pour chicken broth and water into the bottom part of the broiler pan. Roast at 400 degrees for 1 hour. Reduce the oven temperature to 250 degrees. Loosely tent the bird with heavy duty foil and roast for about another 1:45.
Remove the bird from the oven and increase the temperature again to 400 degrees. Remove the foil tent and carefully turn the bird breast side up. Brush with more melted butter. Return to oven and roast, uncovered, at 400 degrees for about another hour until an instant read thermometer inserted in the thigh reads 175-180 degrees, and about 165 inserted into the stuffing.
Let rest a few minutes before carving