For 12-15 # turkey. Wrap a V-rack in heavy duty aluminum foil. Turn oven to 400 degrees with oven rack in the lowest position. Put a chopped carrot, chopped celery stalk and 3 sprigs of thyme in the turkey cavity. Put a chopped carrot, celery stalk and 3 sprigs of thyme in the bottom of the roasting pan along with half a cup of water. Brush turkey breast with 3 tablespoons of melted butter. Place turkey on v-rack breast side down. Roast 45 minutes. Remove turkey from the oven. Brush back of turkey with 3 tablespoons of butter. Using potholders or wads of paper towel, grab each end of the turkey and flip it over so it is breast side up. Continue roasting until breast is 160 on instant read thermometer and thighs are 170 degrees, about 60-75 minutes longer. This will take longer if you have a bigger turkey. Remove from oven and allow the turkey to rest for 20-30 minutes before carving.

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