18 to 20 lb Turkey, thawed, rinsed ½ Butter, cubed 2 T Garlic, granules 2 whole Onions, peeled 2 T Rosemary, chopped 2 T Thyme, 4 T Sage, ground Salt and Pepper 4 c Chicken Stock
Preheat oven to 425 degrees
Place turkey in a large roasting pan . Make sure all the extra pieces are out of both sides of the cavity. Stuff onions in the body cavity.
With the breast up, use your hand and lay butter cubes under skin, pressing down to smash as you go.
Sprinkle entire outside of bird with herbs, garlic, salt and pepper.
Pour stock in bottom of pan.
Bake turkey uncovered for 20 minutes then cover tight with foil and continue cooking another 3 to 3 ½ hours. If you desire a browner turkey, remove foil your last 15 to 20 minutes of baking. You need to check your turkey putting the thermometer in the thickest meat, between the thigh and the breast, not the top of the breast. You want it to be 155 degrees because it will come up another 5 to 7 degrees as you rest it on the counter, covered for 10 minutes.
Don’t forget to save those drippings for the gravy.