1 whole turkey (as big as you can make)
1 (32 oz.) box chicken broth
2 tbsp. vegetable oil
non-stick vegetable spray
4 tbsp. (1/2 stick) butter
seasonings (your choice)

Spray the bottom of your roaster pan (with lid). Pour in chicken broth. Put your turkey in pan. Smear vegetable oil over top of turkey breast and legs. Put four dabs of butter on creases of turkey (above legs and wings). Sprinkle your choice seasonings over top of turkey. Cover pan and roast as directed depending on size of turkey.

This is easy. Don't bother to stuff because the top of stove stuffing is quicker and easier!

Use a meat thermometer to determine if meat is done, but use the knife method as well. (Insert knife into breast, leg, and thigh, and make sure juices run clear without any sign of blood). When juice runs clear, remove lid and let cook for an additional 15 minutes to brown top if necessary.

Remove from oven and let sit for 20 minutes. Move to plate, and present at table. It will be beautiful, firm, and more moist than any other way to cook a turkey.

Submitted by: Debbie