1 Completely Thawed 20 lb Turkey
1 Recipe Tyna’s Turkey Stuffing
1 Stick Butter, softened
1/2 Teaspoon Sage
1/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

Preheat oven to 325F.

I always make a huge turkey because it is the same process no matter what the size. I use an extra large roasting pan so the entire turkey will fit inside.

Clean the turkey and pat it dry. Salt then stuff the neck cavity and truss. Sprinkle the large cavity with salt, then stuff and truss. Position the wings behind the neck and tie the legs together.

Combine the butter and the seasonings. Spread over entire exposed turkey skin. Cover loosely with foil. Place in a prepared roasting pan and put in the oven on the bottom shelf. Roast at 325 for 7 hours, basting about every hour.

The last 45 minutes, uncover and cut the string between the legs. Baste again, if desired. Cool for at least 30 minutes before carving. Remove all the stuffing, put it in a bowl and keep it warm until served. Enjoy!