Basic turkey roasting instructions from Butterball call for preparing the bird, rubbing its skin with oil, and roasting it in an oven for a number of hours as determined by its weight. Alternatively, brine the turkey prior to roasting to bring out its flavor.
To roast a turkey using Butterball’s instructions, preheat an oven to 325 degrees Fahrenheit, and then drain the turkey’s juices, and pat it dry with a paper towel. Place the bird on a roasting rack in a shallow roasting pan, and tuck the bird’s wings back, holding its neck skin place. Spray or brush the skin of the bird with vegetable oil, insert a heat-safe meat thermometer into its thigh, and place it in the oven. Roast it according to its weight using the chart available on Butterball.com.
To prepare a brine mixture for a turkey, combine 2 gallons of cold water, 2 cups kosher salt, 1 cup granulated sugar, 3 teaspoons crushed garlic, 1 teaspoon cracked allspice berries and ½ teaspoon ground black pepper in a container large enough to hold the bird and the brine. Add 3 to 4 sprigs each of fresh sage, rosemary and thyme. Put the turkey into the brine, holding it down with a plate topped with a large can. Move the container to the refrigerator for 12 to 24 hours. After brining, remove the bird, rinse, pat the turkey dry, and roast as usual.