Servings: 8 (with leftovers)

1 whole turkey (12 to 14 lb), fresh or thawed frozen 1 whole turkey (12 to 14 lb), fresh or thawed frozen
1 tbsp stick butter, melted 1 tbsp stick butter, melted
½ tsp each salt and black pepper ½ tsp each salt and black pepper
⅓ cup chopped parsley (optional) ⅓ cup chopped parsley (optional)
1 cup chicken broth 1 cup chicken broth
Garnish: fresh herbs Garnish: fresh herbs

Heat oven to 325 degrees. You'll need a shallow roasting pan fitted with a rack. Remove giblets, neck and any fat from turkey body and neck cavities. Discard fat. Dry turkey inside and out with paper towels.
Tie or clamp legs together. Twist wing tips under back. Brush skin with butter; sprinkle with salt, pepper and chopped parsley, if desired.
Place breast side up on rack in pan. Insert a standard meat thermometer (if not using an instant-read) into center of a thigh next to body (not including bone). Add broth to pan.
Roast 3 to 3 ½ hours, basting every 30 minutes with pan juices, adding more broth or water if pan seems dry. If breast gets too brown, cover it loosely with foil.
About 2 hours before turkey should be done, untie legs so heat can penetrate body cavity.
About 1 ¼ hours before turkey should be done, start checking for doneness. When thermometer inserted in thigh registers 180 degrees, remove turkey to a large serving platter or carving board. Let rest at least 30 minutes before serving for juicier meat and easier carving.

Plan to have the turkey done about 1 hour before the rest of the meal. The turkey will stay hot for at least 1 hour, covered with foil.  Plan to have the turkey done about 1 hour before the rest of the meal. The turkey will stay hot for at least 1 hour, covered with foil.
Serves: 8. Active: 30 minutes (with intermittent basting). Total time: 4-4 1/2 hours.  Serves: 8. Active: 30 minutes (with intermittent basting). Total time: 4 to 4 ½ hours.