Ingredients:
Turkey 12-14 pounds
1stick of softened butter
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
1-2 cans chicken broth
3 celery stalks cut into 9 even pieces
1 medium yellow onion quartered
1 green Bell Pepper quartered
2 cloves garlic
2 carrots cut into 6 pieces
Directions:
Remove giblets and neck from turkey and set aside for gravy.
Mix garlic powder, onion powder and paprika in a bowl and set aside. With your hands spread the butter over the turkey evenly on both sides. Place celery, onion, carrots, bell pepper and cloves of garlic into the empty cavity of the turkey. Then rub your spice mixture over the turkey evenly on both sides. Place right side up in roasting pan. Cover with aluminum foil so as to tent over the turkey. Cover wings separately with foil. Cook according to package recommendations for the size turkey you are cooking. After one hour, baste Turkey with the juices from the bottom of the pan. If your Turkey is dry and has no juices, add 1-2 cans of chicken broth to the bottom of the roasting pan. Place foil over the Turkey as you did initially and place back in the oven. Every 30 minutes continue to baste as above. Remove Foil when Turkey has 30 minutes left to cook and baste as above every 15 minutes. This will make a nice brown juicy Turkey.