Clean the bird and remove the giblets and neck for soup stock. Remove the wing tips, or first section of the wing, and add to the soup stock. Salt and pepper the bird inside and out, and stuff if you wish. After stuffing, secure the opening with string or thread, or simply close the opening by folding the skin over it and securing the legs. Instructions are generally included with the bird. Tie the wings to the body, and the legs together. Melt the butter and allow to cool for a few minutes (or use oil). Stir in the dry sherry. Using an injecting needle or plastic flavor injector (available in most gourmet shops), inject the butter and sherry mixture into each of the legs, the thighs and finally the breast. Just put a bit in two or three places in each of the mentioned parts. Rub the bird with a bit more butter or oil and roast in your usual manner. I bake the bird at 325°F, uncovered, about 15 minutes a pound. If you are stuffing the bird, add 1 hour for the dressing. A 9 to 12 pound turkey will take between 3-1/2 and 4 hours. A meat thermometer placed in the thigh should register 180°F. Baste the bird with its own juices two or three times during the roasting.
You can use either a frozen or a fresh turkey in this recipe, and the injection of butter and sherry will promise you a moist and lovely feast.
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