November 13th, 2015
By LeeAnne Wright
Preheat oven to 325ºF. Remove turkey from brine, rinse then dry thoroughly inside and out.
Tie legs with cooking twine and tuck wing tips under bird.
Smear butter over the turkey and sprinkle with thyme leaves, salt and pepper.
Roast turkey (preferably in a V-shaped roasting rack) for 3 hours or until internal temperature of the thickest part of the thigh is 175ºF. Breast and stuffing should be 165ºF.
Cover turkey breast with foil if it's browning too quickly. If you are basting every 20 minutes, it will take longer. Use a thermometer to gauge progress.
Let turkey rest at least 20 minutes or up to 45 minutes tented with a generous amount of foil.