Roast Turkey

INGREDIENTS:
1 (18 pound) whole turkey
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock (or chicken broth, or water flavored with turkey or chicken bouillon)

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.

2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Season with salt and pepper (or any other seasoning you like). Position an aluminum foil tent over the turkey.

3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours. (I find it takes longer than this)

4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

-Tricia Ware