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The secret is there is no secret. These steps yield a flavorful, moist turkey every time: Spread butter under the skin, stuff loosely, season generously, and truss the legs.
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Tuck wing tips underneath body of turkey.
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Pat turkey dry inside and out with paper towels. Salt and pepper inside of turkey.
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With fingers, separate skin from turkey breast. Stuff softened butter under skin.
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Loosely stuff large cavity of turkey (stuffing expands as it cooks).
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Stuff neck cavity with a small amount of stuffing. Fold neck skin over opening.
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Using kitchen twine, cross the legs together and tie them securely.
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Season turkey generously all over with coarse salt.
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Season turkey all over with freshly ground black pepper.
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Put turkey into roasting pan. It's ready to roast.
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