If you are looking for a fail safe Thanksgiving turkey recipe, this is it. This recipe is tried and true and super simple to make. The chicken stock can be replaced with champagne or a white wine, if you prefer. To free up my oven, I made this in an electric roaster last year and it still turned out beautifully. If you want a really nice browned exterior, I would recommend doing this in the conventional oven. Be forewarned, this makes for such a moist, juicy turkey that the meat will fall off the bones, especially in the turkey legs. Happy Thanksgiving!

Ingredients:

• 1 (12 pound) whole turkey
• 8 tablespoons butter, divided
• 2 (14 oz.) can of chicken broth (or 3 1/2 cups of your favorite champagne/wine)
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 1 1/2 tablespoons seasoning salt
• 1/2 tablespoon garlic powder

• 1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Remove the giblets from the cavity and If unwanted, discard them. If you want them, add them to the pan or reserve them for your gravy.
  2. Place turkey in a roasting pan or electric roaster. Make little pockets under the skin by separate the skin over the breast of the turkey. Put 3 tablespoons of the butter on each “pocket” between the skin and breast meat and rub it in as best as possible. Take the other 2 tablespoons of butter and rub all over the outside of the turkey.
  3. Combine the chicken broth with the parsley and minced onion and pour over the top of the turkey. Sprinkle seasoning salt and garlic powder over the turkey.
  4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.