- 1 (12 pound) whole turkey
- 6 tablespoons butter, divided
- 4 cups warm water
- 3 tablespoons chicken bouillon
- 2 tablespoons dried parsley
- 2 tablespoons dried minced onion
- 2 tablespoons seasoning salt
Preheat oven to 450F. Rinse and wash turkey. Save giblets and neck for gravy. Stuff turkey, if desired. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and place in oven. Immediately turn oven down to 325F. Bake for 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180F. For the last 45 minutes or so, remove the foil so the turkey will brown nicely.