Wash turkey well, inside and out. Drain. Pour melted butter
inside and outside of the turkey. Salt and pepper inside and
outside. Remove any pin feathers. Be certain to get butter
under wings. Stuff bird with a "dry/moist dressing" that clings
to itself. Do not pack too tightly as heat will not be able to
move through the bird. Stuff body cavity and the neck cavity.
Pull skin over the neck. Secure legs if not done by butcher.
Bake the turkey, breast side down on a rack in the roaster
pan. Cover the roaster and wrap roaster in foil. Preheat oven
to 400 degrees. Cook at 400 degrees for 30 minutes, then,
turn down to 300 degrees. Roast 20 minutes per pound.
About half way through cooking time, open roaster and drain
out all drippings. If none, continue to bake until there are
drippings. Once drained, place remaining dressing around
the turkey, add at least one can of chicken broth to keep
moisture in the roaster to keep dressing from sticking. Do not
add too much...no soupy consistency. It should be holding
together, but not wet and packed...juices will continue to mix in
the dressing as the turkey is in its final stages of roasting. If
turkey's leg is breaking at the joint, and meat coming off of the
bone, the turkey is very near done. Check with thermometer.
A cheese cloth soaked in butter and chicken broth may be
placed over the top of the body to keep from over cooking.
The dressing must be cooked with raw egg in it. This does
not take too long. Watch the oven temp.; all ovens are
different and the temp may have to be adjusted up or down
from 300 degrees depending on the baking of the bird. If too
fast, turn down to 275 degrees; too slow, turn up to 325