Ingredients
1cupunsalted butte,softened
1tspkosher salt
1tspgarlic powder
1tsppaprika
½tspground black pepper
1tsponion powder
½tspcayenne pepper
½tspdried oregano
½tspdried thyme
1turkey,16 to 18 pounds, patted dry
8cupschicken stock
Preparation
Preheat the oven to 325 degrees F, remove the innards from the turkey and pat dry with paper towels.
Add the seasonings to a small food processor and pulse until it’s fine dust then mix with butter to make a paste.
With the back of a large spoon, pull the skin away from the turkey gently being careful not to tear it, and slowly add chunks of the butter under the skin then pat it down a bit flatter.
Add 2 cups of the chicken stock to the bottom of the pan. Cover the pan with foil. Set a timer to go off every 30 minutes.
After 30 minutes, baste the turkey with the stock from the bottom of the pan.
After 2 hours, remove the foil and keep basting every half hour for an additional 2 hours. Rest for 20 minutes and serve.
Test that the thickest part of the thigh is cooked to 165 degrees F for food safety reasons.
