INGREDIENTS:

1 turkey, 12 to 16 pounds

2 tablespoons melted butter

1 1/2 teaspoons pepper

1/2 cup chicken stock

INSTRUCTIONS:

1) Brine turkey according to recipe on Page E8 for 12 to 24 hours,

2) Then rinse and dry it well.

3) Preheat convection oven to 375°.

4) If your oven has settings for Baking or Roasting, select Roasting.

5) Brush 2 tablespoons melted butter over skin;

6) Sprinkle 1 1/2 teaspoons pepper over skin and in cavity.

7) Tuck wing tips under, tie legs together.

8) Place bird breast-up in a V- shaped roasting rack in a shallow roasting pan.

9) Cover breast and top of thighs tightly with foil. Roast for 45 minutes.

10) Remove foil and baste with 1/2 cup chicken stock.

11) Leave foil off.

12) Return turkey to oven.

13) Baste with pan drippings every 20 minutes until internal thigh temperature reaches 165°.

14) A 12-to 16-pound bird will cook in about 1 1/2 to 1 3/4 hours.

15) Let turkey rest for 20 to 30 minutes before carving.