I have used this easy, no baste method for years...
Prep Bird: Thaw, Remove Giblets, Rinse in and out, Pat Dry
Soften 1 stick Butter, mix in 1 Tbsp Poultry Seasoning
Place 2 cups Chicken Broth in sauce pan and bring to boil (can sub 1 cup white wine or beer)
Gently loosen skin around breast, sides and back. "Rub" seasoned butter inside the skin and distribute evenly. Tie legs together with kitchen twine or mint-free dental floss and fold/tuck wings under-neath bird. Season Turkey with salt and pepper, inside and out.
Preheat oven to 400 degrees. Use lowest oven rack so Turkey is not too close to top of oven.
Line Roasting Pan with foil (easy clean up). Spray inside of large Baking Bag with Pam and place Turkey in bag. Open bag wide enough to expose turkey and gently pour the hot stock/wine mixture over entire bird. This will "shrink wrap" the skin to the meat! (It looks cool--let kids watch this part). Press all the air out of the bag and tie with the twist tie or kitchen twine.
Place in warm oven and bake a 10-12 lb Turkey for 1 hour**. Open the cooking bag and press all the way down the sides and back. Lower oven temp to 350 and cook for one more hour
Poultry should be 160-170 degrees done.
Remove from oven, over with foil and a clean bath towel and let rest for 30-45 minutes so juices will re-distribute. If you slice too early, it will be dry!
** For any lb above 12 lbs, add 5 minutes cooking time per pound. If above 18 lbs-20 lbs, add 4 minutes cooking time per pound. (If over 20 lbs buy a HAM too!!)
ENJOY!!! Happy Thanksgiving...
