Recipe by PHLOWER
This year, I decided to cook the turkey over night, rather than wake up at 5am to throw it in the oven, and lovin' the idea more now that i have already taste-tested the turkey, cut it up and it's ready to go and don't feel rushed to get everything else in the oven....
Top Review by Chef1MOM-Connie
SUPERB! and oh so easy. This is a fix it and forget it meal in the true sense of the word. Very moist and juicy. I loved not having to take out the gunk before hand, just removed everything at the end before slicing for dinner and to freeze. Not too many leftovers as sandwiches were made for lunches. OF COURSE. Thanks Phloweredited 6/8/09 YUMMY!!! sandwiched and oamc were completed with 1 16 lb turkey again.
- 16 lbs whole turkey (or any size)
- 1⁄2 cup butter
- salt and pepper
Directions See How It's Made
- Clean the turkey out VERY VERY good, inside and out. Grab all the guts and yuck out.
- place turkey in the pan, and turn the oven on to 325 degrees.
- take 3/4 of the stick of butter stuff in rib cage area, and the other 1/4 stick of butter in other end.
- dash salt and pepper on palm of hand and fingers, rub it all in the inside of the turkey then dash more on outside of turkey --
- make foil tent and cover turkey to keep heat and moisture inside and to prevent drying outside skin of turkey.
- put turkey in for 5 hours at 325 degrees.
- After 5 hours of it being in oven with foil on, turn oven down to 200 degrees for 3-3 1/2 more hours -- seems long -- but it's WORTH IT ! last hour take foil off and bast out some of the juices, as there will be plenty from the moisture and butter and make sure to squirt some on top of turkey to keep moist after you have removed the foil
- and wa lah -- 8-9 hours later, out comes a VERY VERY moist turkey!