Make sure your turkey is ready to cook. Is it fully thawed? If not put the turkey on a tray in the refrigerator and allow it to sit five hours for every lb. it weighs.
Preheat the oven to 325 F (163C). Remove the giblet packet from inside of the turkey, rinse the inside and outside thoroughly with cold water and then pat it dry with a paper towel.
Rub the entire body generously with butter and salt, and then insert a medium-sized onion inside pre-cut into four quarters. Rest the turkey breast side up in a shallow cooking pan and insert one meat thermometer in the thickest part of the thigh and the other in the breast.
While cooking, keep turkey on the bottom rack of the oven, and occasionally drench with melted butter. Don’t remove the turkey from the oven until the thermometer in the thigh registers 175 to 185 F (79 to 82C), and the one in the breast 160 to 165 F (71 to 74 C). Expect for the turkey to be in the oven for two and half to three hours for a small hen and four to five hours for a large one. This will mostly depend on the turkey’s original wrapper.
Once you have extracted your turkey from the oven, cover it with foil for about 15 to 20 minutes; then uncover, sit back and bask in the golden glow of your perfectly oven roasted hen. Carve and enjoy.
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