ROASTED TURKEY

INGREDIENTS:

1  12  pound Turkey

1/4 cup (1/2 stick) salted butter, softened

2 Tablespoons salt

2 teaspoons pepper

2 Tablespoons Poultry seasoning

2 Tablespoons Greek Seasoning

1 Tablespoon dried oregano

1 carrot cut in half (no need to peel)

1 package seasoning blend (find this in the freezer isle)*

2 Cups boiling water

TOOLS:

One Roasting pan with tight cover. **

Small bowl to mix all the seasonings

DIRECTIONS:

Preheat oven to 500 F. Use Paper towels to pat turkey dry. PLACE in roasting pan and let rest for 5 - 10 minutes. Pat dry again with paper towels. Spread butter on breast, legs, outside and inside the cavity. Sprinkle the spice mixture outside and inside the cavity. Put the veggies inside the cavity.  Add boiling water. Cover with tight fitting lid.  Place prepared turkey in oven. When temperature returns to 500 F, set timer for 1 hour and start timer.  After 1 hour of baking,  Turn down the oven temperature to 350 F bake per manufacturer's instructions. When there is 1 1/2 hours of baking time remaining, remove the lid from the roaster and baste for the turkey every 30 minutes.**** Your turkey will be brown, moist, flavorful, delicious, and tender.

*Seasoning blend has onion, bell pepper, celery   ** Line the roasting pan with foil for easy clean up. *** Adapted from Trisha Yearwood's No Baste, No Bother recipe. ****Remove the turkey completely from the oven, closing the door each time you baste. This will help the oven retain optimal temperature. Always use a meat thermometer to check temperature.