• 1 turkey, about 14 lbs. each
• 1/4 cup unsalted butter, melted
• 1-1/3 cups chicken stock

Preheat oven to 325°F. Season inside of turkey cavity with salt and pepper to taste. Pat skin dry with paper towels. Brush turkey with melted butter. Place turkey on a roasting rack inside a roasting pan. Roast turkey about 20 minutes per 1 lb., basting with chicken stock and brushing with butter every 25 minutes, until a meat thermometer registers 175°F when inserted into thickest part of the thigh (or when thigh and leg fall easily away when pulled). Remove turkey from oven. Let turkey stand 20 minutes before carving.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 215, fat 12.3g, 53% calories from fat, cholesterol 80mg, protein 24.5g, carbohydrates 0.1g, fiber 0.0g, sugar 0.1g, sodium 145mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 3.3, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Pinot Blanc, or Cabernet Sauvignon.