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1
Clean the bird and remove the giblets and neck for soup stock.
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2
Remove the wing tips, or first section of the wing, and add to the soup stock.
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3
Salt and pepper the bird inside and out, and stuff if you wish.
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4
After stuffing, secure the opening with string or thread, or simply close the opening by folding the skin over it and securing the legs.
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5
Instructions are generally included with the bird.
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6
Tie the wings to the body, and the legs together.
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7
Melt the butter and allow to cool for a few minutes (or use oil).
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8
Stir in the dry sherry.
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9
Using an injecting needle or plastic flavor injector (available in most gourmet shops), inject the butter and sherry mixture into each of the legs, the thighs and finally the breast.
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10
Just put a bit in two or three places in each of the mentioned parts.
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11
Rub the bird with a bit more butter or oil and roast in your usual manner.
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12
I bake the bird at 325F, uncovered, about 15 minutes a pound.
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13
If you are stuffing the bird, add 1 hour for the dressing.
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14
A 9 to 12 pound turkey will take between 3-1/2 and 4 hours.
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15
A meat thermometer placed in the thigh should register 180F.
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16
Baste the bird with its own juices two or three times during the roasting.
