perfectly moist convection oven roasted turkey

Step 1

Preheat the oven to 400ºF. Set the rack into your roasting pan and put it by the sink. (If your roasting pan doesn't have a rack, you can use several balls of aluminum foil or halved onions to keep the turkey from sitting in it's juices).

Step 2

In a small bowl, stir together the softened butter and poultry seasoning until combined; Set aside.

Step 3

Remove the neck & innards (ewww... I hate that word!) from the turkey and rinse the whole turkey in cold running water, inside and out. Set it into your roasting pan and pat dry with paper towels.

Step 4

(Ok, now this is the gross part:) Slide your hand in between the skin and the meat on the breast of the turkey, loosening the skin all over. Take the butter mixture and spread it all over in between the skin and the meat, and on top of the turkey, rubbing it in all over and using every last bit of it.

Step 5

Sprinkle the salt all over the turkey and inside the cavity. Place the onions inside the turkey cavity.

Step 6

Place the turkey in the preheated 400º oven for 20-30 minutes, until nice and golden brown all over.

Step 7

Lower the heat to 325º (on your convection - roast setting). Place a sheet of aluminum foil loosely on top of the turkey covering the breast and top of the legs. Cook for another 2 hours... checking the temperature every once in a while at the end (using a meat thermometer in the deepest part of the breast, not touching bone!) until it reaches 165º.

Step 8

Remove from the oven, cover with foil to keep warm (and finish cooking the last 5 degrees from carry-over heat) while you heat up everything else for the meal.

Step 9

Carve and serve with all the trimmings!!