adapted from Trisha Yearwood
12 lb. turkey
1 onion, quartered
1 stalk celery, cut into thirds
1 carrot, cut into thirds
1/2 c butter, softened
1.5 c boiling water
Preheat oven to 500 degrees. Clean and dry turkey, then place in a large roasting pan. (You MUST use a roasting pan with a lid!) Season inside and out with salt, pepper and poultry seasoning. Put half of butter inside cavity, then add onions, carrots and celery. Rub remaining butter on outside of turkey. Pour boiling water around base of turkey. Immediately cover and put pan into oven.
Bake at 500 degrees for one hour. DO NOT OPEN OVEN DOOR AT ANY TIME after the turkey is put into the oven! Let turkey sit in oven until oven is cooled, 4-6 hours.
*Today we are using a 13 lb. turkey, so I am roasting at 500 for 1:20, then turning off the oven and letting it sit.
This is the juiciest turkey EVER. Even my turkey-hating husband LOVES it!