14 to 16 pound “hen” turkey

1 bunch of celery – chopped

2 large sweet onions – chopped

1 pkg of fresh sage

1 pkg of fresh thyme

salt & pepper

4- 10 oz cans of Campbell’s Chicken Broth

2 sticks of butter

1/3 cup of vegetable oil

large roasting pan

Fudgy’s 9 O’clock Turkey

At 9 PM preheat oven to 450 degrees for 1 hour- during this hour wash the thawed bird and pat dry – place bird into a heavy roasting pan without a rack – place 1/3 of the onions and celery into the bird’s cavity, along with the stick of butter – tie the bunches of sage and thyme together and place into the bird – distribute the rest of the onions and celery around the bird – cut the remaining stick of butter into 4 pieces and place on each side - rub the bird completely with the vegetable oil – salt and pepper the bird and remember to put seasoning into the cavity – place the bird directly on bottom of roasting pan - pour all of the chicken broth into the bottom of the roasting pan – at 10 PM, place the bird into the oven, uncovered – allow to cook for 1 hour – at 10:30 PM, quickly baste the bird – at 11 PM quickly baste the bird – close oven and cut the oven off at 11 PM – go to bed and allow bird to remain in oven until 8 AM – You will find a perfectly cooked bird that is tender and moist

Cooks note: I like to remove bird to cutting board and break the bird down and place back into the cooking juices – add a little water or broth to cover the meat and cover with foil – warm when you are ready to enjoy the most moist and juicy turkey of your life