Instructions

• Preheat oven to 400 degrees.  Remove the bag from inside of the turkey. Place the neck, gizzard and heart in bottom of a large roasting pan. Reserve the liver for another use (such as the dressing).
• Add giblets and 5 cloves of garlic to the bottom of the roasting pan.
• Pat the turkey dry with paper towels, and place on a rack inside of the large roasting pan.  
• Tuck the wings underneath the bottom of the turkey.  Tuck or tie the drumstick ends under the band of skin across the tail of the turkey.  
• Using a basting brush, baste turkey all over the top and sides with the melted butter.
• Finely-dice thyme, parsley and rosemary and sprinkle over the turkey.
• Salt and pepper the turkey.
• Pour 1 cup of chicken broth into the bottom of the roasting pan.
• Place the turkey in the oven. Cook for 1 hour, then lower the temperature to 350 degrees. The bird may be basted throughout the cooking process with the juices from the bottom of the pan.
• About halfway through cooking (approximately 1 and 1/2 hours of roasting), or when you notice that the juices are nearly gone, add the second cup of chicken stock to the bottom of the roasting pan.  
• When the turkey is almost 2/3 done (approximately-2 1/2 hours of roasting, depending on the size of your turkey), loosely cover the top of the turkey with a large piece of foil to prevent from overcooking.
• Using a cooking thermometer, check the turkey occasionally throughout the last quarter of the cooking process.  When the thighs are 180 degrees, and the breast is 168-170 degrees, the turkey is done.  The top of the skin should be browned and the juices from the turkey will be clear.
• Remove turkey from oven, and allow to stand for at least 30 minutes.
• Remove turkey to a cutting board, and carve.
• The accumulated juices may be strained, removing extra fat and turkey giblets, then used to make gravy.