Servings: Yields:  20 servings

1 (14 to 16 pound) Turkey 1 (14 to 16 pound) Turkey
Melted butter or margarine Melted butter or margarine
1 Tablespoon of salt 1 Tablespoon of salt
1/2 teaspoon of pepper ½ teaspoon of pepper
2 teaspoons of seasoned salt 2 teaspoons of seasoned salt
1 teaspoon of poultry seasoning 1 teaspoon of poultry seasoning
1 teaspoon of garlic powder 1 teaspoon of garlic powder
1/2 teaspoon of ground ginger ½ teaspoon of ground ginger
1 teaspoon of paprika 1 teaspoon of paprika
1/4 teaspoon of cayenne pepper ¼ teaspoon of cayenne pepper
1/4 teaspoon of basil ¼ teaspoon of basil
1 cup of water 1 cup of water

Rinse Turkey quickly & pat dry.
Reserve neck & giblets for gravy.
Brush Turkey with melted butter.
Combine the seasonings & rub everywhere -- rub in the skin & in cavity.
Truss & tie securely.  *I get good results skipping this step - leave open.
Place Breast Side Up in roaster.
Insert meat thermometer in thickest part of the thigh.  * I don't do this - I normally purchase turkey with thermometer already inserted or I check the temp with thermometer near the end of the recommended cooking time.
Add Water, Cover, & Bake at 350 degrees for approximately 3 to 4 hours.
If Turkey is not easily browned, remove the cover for the last 30 minutes & lower the temperature to 300 degrees.
Turkey is done when meat thermometer registers 185 degrees.
The breast meat should feel soft when pressed with the fingers & drumstick & thigh joints should move easily.
Lift the Turkey on to your platter.
Cover with foil & allow to stand for 30 minutes.
This will allow the juices to be absorbed into the meat making carving easier.
Yield: 20 servings