Never Fail Turkey
2 'cup's butter, divided use
1 turkey, thawed
Salt, optional
Special equipment:
1 pillowcase (Newberry uses a white one with the seams cut or ripped out)
Roasting pan
Heat oven to 325 degrees.
In a saucepan, melt half of the butter.
Before removing packaging from turkey, measure the pillowcase round the turkey to make sure it will cover it and overlap just a little underneath. Depending on the size of the turkey and the pillowcase, you may have enough material to cover two turkeys.
Once the butter has melted, remove the pan from the heat. Place the pillowcase in the saucepan to saturate with the melted butter.
Remove turkey from packaging. Remove giblets and gravy pack from inside the turkey and set them aside. Rinse turkey in cold water. [Editor's note: Food safety experts caution against rinsing poultry as this can spread harmful bacteria to the sink and other surfaces in the kitchen.] Pat turkey dry with paper towels.
Place turkey in roasting pan, breast side up. Season with salt if desired. Place the remaining butter inside the cavity of the turkey. Wrap the butter-soaked pillowcase around the turkey, tucking the ends underneath. Bake 20 minutes per pound or until a thermometer inserted in the thickest part of the breast and the thickest part of the inner thigh reaches 165 degrees.
Let roasted turkey rest for 20 to 30 minutes before removing the pillowcase and carving.
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