Ingredients
16lbturkey,defrosted
½cupunsalted butter,softened
1tbspkosher salt
1tspcoarse ground black pepper
1tspgarlic powder
1tspdried rosemary
1tspdried sage
32ozchicken broth
Preparation
Preheat oven to 180 degrees F. (If theoven has a minimum temperature of 200 degrees, set it to 200 F, but the turkey will likely be done sooner, so use a meat thermometer.)
In a medium bowl, mash together the butter, salt, pepper, garlic powder, rosemary, and sage.
Dry the turkey well inside and out with paper towels, then rub the butter mixture all over the outside of the turkey.
Put the turkey on a rack in a roasting pan, breast side up, then pour the chicken broth into the bottom of the pan.
Tent the roasting pan with aluminum foil but make sure the foil is not touching the turkey.
Cook the turkey for 9 hours.
Use a meat thermometer to check the turkey’s internal temperature. Make sure the thickest part of the turkey thigh is at 160 degrees F.
Raise the oven temperature to 450 degrees F, remove the foil tent, and cook for an additional 15 to 20 minutes until the skin is browned and crispy.
Remove the turkey from the oven and allow to rest for 30 minutes, with the foil loosely covering the turkey.
