1 12-lb turkey (Fresh or frozen)
3/4 c Chicken broth (or Turkey Broth)
1 tbs olive oil
2 ts Poultry seasoning
1/2 ts Black pepper
Preheat the oven to 325-F degrees. Rinse turkey, drain, and pat dry. Remove neck and giblets; reserve if you’d like to use the giblets for gravy. Truss the turkey.
Place, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan. Brush the turkey with olive oil. Sprinkle on the poultry seasoning and black pepper.
Insert the roasting thermometer in the turkey thigh, making sure it doesn’t touch the bone.
Roast the turkey for 3 to 3 1/2 hours or until the thermometer registers 180-F degrees (165-F based on current standards), basting often and covering with foil if necessary to prevent over-browning. Let turkey stand for 15 to 20 minutes before carving.