Bone Suckin' Poultry Seasoning, 4 to 5 Tbsp.
Turkey, 17 lb.
Butter, 3/4 stick, softened
Water, 1/2 cup
Preheat oven at 475˚.
Rinse turkey and pat dry. Take out giblets and neck*, set aside in a saucepan with water, enough to just cover the giblets and add 1 tablespoon of Bone Suckin' Poultry Seasoning & Rub. This will make some of your broth for the gravy.
Start by gently separating the skin from the breast, but don't remove it. Try and separate the skin from the meatiest parts of the bird and then rub the meat with the stick of butter. Next, take the Bone Suckin' Poultry Seasoning & Rub and rub it over the buttered meat. This might take more or less Bone Suckin' Seasoning & Rub than stated above; this varies with the weight of the turkey.
Place the skin back neatly over the turkey, tuck the legs back into position and place turkey, breast side up, into a roasting pan that is lined with foil and add water. Place an aluminum foil tent: just take the foil and fold in half, open it and you should have a tent. Place it gently over the turkey. The ends of the tent should be open.
Place the turkey in the oven at 475˚ for 20 minutes. Lower the temperature on oven to 250˚ and cook an additional 20 minutes per pound of turkey. The turkey needs to be 170˚ in the interior breast in order for it to be fully cooked. It is best to test this with a meat thermometer.
When 170˚ is reached on the meat thermometer pull the turkey from the oven and let it rest at least 20 minutes in order for the juices to redistribute themselves inside the turkey. This makes for a juicer turkey and easier to carve.
*(Check both cavities of bird and pull out the giblets.) This may sound like common sense, but most everyone has cooked a turkey with the giblets inside, including me