Cook a turkey in a covered roasting pan by using a small amount of stock or water and a snug lid. Remove the turkey from the oven once a meat thermometer inserted into the thickest part of meat reads 165 degrees Fahrenheit or higher.
The basic ingredients required to cook a turkey in a covered roasting pan are a 14- pound turkey, olive oil or butter, salt and pepper to taste, low-sodium chicken broth, 1 dried bay leaf, 1/2 cup of white wine and a pinch of chopped herbs, such as thyme or rosemary. First apply the butter or oil to the skin of the bird. Be sure to cover the entirety of the turkey, including the underside.
Sprinkle salt and pepper over the skin of the turkey and inside the body cavity as well. Tie the legs closed with a piece of kitchen twine to close the cavity while the bird cooks. Pour chicken broth into the bottom of the roasting pan to cover it by about 1/4 inch. Add the white wine, bay leaf and herbs to the broth. Place a roasting rack into the pan and place the turkey on top of it. Make sure the turkey is placed breast side up.
Cover the roasting pan and braise the turkey for about 3 to 4 hours until the internal temperature of the turkey is 165 degrees Fahrenheit.