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Ingredients
  • 1 (12- to-22-pound) turkey, fully thawed, brined if desired (see Turkey 101, related)
  • 4 tablespoons unsalted butter, melted
  • Salt and pepper
  • subheading: BEFORE YOU BEGIN:
  • If you are roasting a large (18- to 22-pound) bird and are reluctant to rotate it, don’t line the V-rack with foil and roast the bird breast-side up for the full time, following the temperature guidelines in this recipe.
Note: Ingredients may have been altered from the original.
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