Total Calories: 476
Preheat oven to 425F. Rub turkey inside and out with salt and pepper. Mix butter and mayonaise together and rub on the skin. Loosen the skin from the bird a little and rub butter mixture between turkey and skin as well. Set bird in deep roasting pan. Use a wire rack to lift the bird off the bottom of the pan. Add the chicken broth to the bottom of the pan. Cover and roast the bird until the thigh temperature reaches 140F-150F. Uncover for the last 30 min. Let the bird rest 10-15 minutes before carving to let the juices settle.
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