Thanksgiving Turkey

My grandmother raised turkeys.  She always insisted on a fresh turkey for holiday celebrations.  This righteous rule makes a big difference in taste.  Order a fresh turkey for your feast.  Refrigerate it until time to cook it.  Please use a spatterware turkey roaster (vintage ones are hard to find...I inherited my grandmother's).  If you can't find one, follow the directions for using aluminum foil.

Preheat oven to 400F

1 turkey

Bell's seasoning

clarified butter

salt

pepper

1 large spatterware turkey roaster with cover

Allowing the turkey to be the star of the dinner table means nothing fancy...no fresh herbs, no fancy ingredients and very simple spices.  My mother always started her turkey before midnight, allowing it to cook all night at 200 degrees.  We would awaken on holidays and the house smelled like a holiday.  She later turned the heat up to brown the turkey.  Either way is fine.  

Put one stick of butter in a measuring cup and nuke for 1 minute.  Brush the turkey with the butter (not the foamy stuff).  Sprinkle the Bell's seasoning generously on the bird.  Sprinkle salt and pepper.  Put the roaster uncovered in the oven for 30 to 45 minutes.  Cover after the turkey has browned somewhat.  Turn the oven temperature to 350F.  Roast for another 2 to 3 hours (follow the directions that came with the turkey).  If you have no cover, use heavy duty aluminum foil.  You don't need to baste over and over again if you have spatterware.  Use an instant meat thermometer to follow the progress of the cooking.  Use the drippings to make a fantastic gravy.