Ingredients

• 1 turkey
• 1 tsp of salt per lb of turkey
• 1 stick of butter

Directions

1. If you’re starting with a frozen turkey, purchase it at least 2 to 3 days before you intend to cook it so that it has time to defrost in the refrigerator.

2. The night before you intend to cook it, wash the turkey thoroughly inside and out and let drain on a colander. Measure out 1 tsp of salt per pound of turkey. Thoroughly massage the salt all over the outside and inside of the turkey, making sure to concentrate on the breast where most of the meat is. Place the turkey breast-side down in a shallow bowl or pan and cover with plastic wrap.

3. About 4 hours before you intend to serve the turkey, take it out of the fridge, drain, and brush off any excess salt. Turn your oven to 425 degrees to pre-heat. Then cut 1 stick of butter into slices and place the slices underneath the skin, adding more on the breast and between the thighs, as well as rubbing it all over the outside of the turkey.

4. Place your turkey in a roasting rack or shallow pan, breast-side down for about 45 minutes to 1 hour, whenever you see the bird looking very golden. Flip it over so the breast side is up, and cook at 350 degrees for 3 hours.

5. That’s it! Take it out and let it rest at room temperature for at least 15 minutes to redistribute the juices before carving.

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