- 1 turkey, fresh or frozen (follow package directions to thaw)
- butter or margarine, softened
- salt and fresh ground pepper
- gizzards and neck from turkey
- 3 cups water
- 1 stick butter or margarine
First remove, neck, gizzards and anything else from the body cavity of the turkey and set aside for your broth. Rinse turkey under running cold water, then pat bird dry using paper towels. Rub the outside of turkey generously with softened butter or margarine, salt and pepper. If desired loosely place stuffing of choice into the neck and body cavity of your turkey. Close all openings with string and now your bird is ready for roasting.
Preheat oven to 325 degrees Fahrenheit.
While your oven is preheating, its time to make your turkey broth. Place your turkey neck and gizzards, water and stick of butter in a sauce pan. Bring broth to a boil, then immediately reduce to a simmer.
Place bird into a roasting pan and place into preheated oven. After 30 minutes of cooking, its time to begin basting the turkey frequently with your turkey broth and pan drippings from the bird. Frequent basting will produce a juicer bird.
Cook turkey to an internal temperature of 180 to 185 degrees Fahrenheit, with the center of your stuffing reaching at least 165 degrees. Allow turkey to cool for about 15 minutes before carving.