Finally cooked up last year's extra turkey to make a bunch of soup. I tried this recipe to see if it would be a good one for my Thanksgiving day turkey. It is great! Easy and full of flavor. Changed instructions: cooked at 425⁰ uncovered for 20 minutes then reduced heat to 325⁰ and covered loosely with foil, which I took off for last 1/2 hour and basted several times with the buttery pan juices. Came out perfect!
