The best turkey in the world, no one walks away not liking turkey after eating mine.  Even kids love this bird.

1 turkey

1 half to a whole bag of brown sugar

3 cups of melted butter (Paula would be proud)

plus 1 cup non-melted butter

Be sure turkey is thawed. Depending on the size of the bird it can take up to a week to thaw in a fridge, so make sure to get it in plenty of time(don’t assume you can pick one up at the store, they are frozen there too.) Remove packaging from turkey, remove the neck from inside the body cavity(if it still a little frozen, run some cold water (NOT hot) into cavities to melt the ice and the parts will come out easily), then remove giblet bag from the neck hole and save for later along with the neck.

In a glass bowl melt butter in microwave, then pour into brown sugar that will be in a mixing bowl, stir together till brown sugar is dissolved, the mixture needs to be thick and pasty, not runny.  Use brown sugar amounts accordingly if you use more or less butter, also depending on the size of the bird.  Once mixture is well blended..

Place breast up in your roasting pan, spoon the 1 cup of non-melted  butter into the body cavity, pour small amount of brown sugar mix over top, then flip.  Turn turkey onto the breast and pour the rest of the brown sugar over making sure it gets in all the crevices, even in the neck hole.  Leave on breast and cook this way, approximately 1 hour for every 5 pounds of turkey on 275 degrees, can be cooked a little longer than this to allow the meat to fall off the bird with ease when carving to a platter.

Save the giblet and the neck for the Giblet gravy.

For those who want a new twist and are grossed out by the giblets then try my Spiced Gravy from the juice of the turkey.

FREEZER FRIENDLY: Freeze the left over turkey(if there is any) and have turkey salad in the summer.