1 turkey (8 to 10 lbs.)
1/4 lb. butter
Salt
Melted butter

Rub turkey cavity walls with 1/4 lb. butter. Add desired salt. Rub outside with salt and melted butter.

Wrap in heavy duty foil with edges on back of fowl.

Place brease down in baking pan. Bake at 250 degrees for 12 to 15 hours. The last hour of baking, turn turkey over, uncover and brown.

Note: Fat of fowls is on the back. Fat will drain down into breast making meat moist. No more dry turkey.