1/2 c unsalted butter, melted
1-1/2 tsp dried thyme
1-1/2 tsp seasoned salt
1 tsp lemon pepper seasoning
24-lb WHOLE TURKEY, fresh or frozen (thawed)
1/3 c flour
2/3 c Madeira
6 c giblet stock with cooked and chopped giblets (see below)
Mix butter, thyme, seasoned salt and lemon pepper seasonings together.
Preheat oven to 325 degrees F. Place turkey, breast side up, on a V-shaped rack in a large roasting pan.
Tuck wing tips under turkey and return legs to tucked position.
Brush about 1/3 cup of the herb butter mixture over top and sides of turkey. Sprinkle both cavities and outside with salt and pepper.
Roast turkey, uncovered, for 1/2 hour. Brush with additional herb butter mixture. Continue roasting, basting occasionally with pan juices until the internal temperature in the thickest part of the thigh measures 180 degrees F. A general roasting time guideline for an unstuffed 24-pound turkey is 4-1/2 to 5 hours.
Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes. Reserve pan juices for gravy.
Total Calories 610
Calories from Fat 280
Total Fat 31 g
% Daily Total Fat 48
Saturated Fat 10 g
% Daily Saturated Fat 50
Cholesterol 230 g
% Daily Cholesterol 77
Sodium 450 mg
% Daily Sodium 19
Total Carbohydrates 2 g
% Daily Total Carbohydrates 1
Dietary Fiber 0 g
% Daily Dietary Fiber 0
Sugars 1 g
Protein 74 g
% Daily Protein 25
% Daily Vitamin C 0
% Daily Calcium 8
% Daily Iron 30