- 1 12 lb. turkey
- salt and pepper
- 2 tablespoons chopped fresh thyme
- 1/4 cup butter, melted
Heat oven to 400°F. Season turkey with salt and pepper and rub with thyme. Place on rack in shallow roasting pan. Pour 2 cups of the cranberry juice into the bottom of the pan. Combine ½ cup of the cranberry juice and butter in a small bowl and generously brush over turkey.
Bake 20 minutes and brush with cranberry mixture. Reduce oven temperature to 325°F. Bake an additional 2 ½ to 3 ½ hours or until temperature reaches 175°F. in thickest point, brushing with cranberry mixture every 30 minutes. Cover with foil if browning too quickly towards the end. Add remaining 1 cup cranberry juice during baking if pan becomes dry. Drippings can be used for making gravy.
Makes 8 servings