The Perfect Turkey

1. 1

   after thawing your turkey, remove innerds and rinse, pat dry. lightly salt and pepper the cavetity. set aside

2. 2

   on the stove melt the butter and add the juices and seasonings to taste. should be a very very liguid mixture when done. You do not want too much seasoning in it that will clog the injector. draw up mixture in to the injector and inject under the turkey skin on both sides of the breast, in the legs , and thighs. Make sure to save some mixture for basting later. place turkey in preheated oven according to your cooking desires.cover with turkey pan cover or tinfoil lightly. baste every half hour till the last hour cooking , then baste lightly every 15 minutes.during the last hour remove tinfoil cover/pan cover you can add the turkey juices to the mix to add a bit more liguid to stretch it to the end. remove turkey when done and PERFECT. your turkey will also get a delightful perfect golden color to it.

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