No more dry, overcooked turkey! This method may not produce the photo-perfect brown skin shown on the Butterball commercials, but it will guarantee the juiciest, most flavorful turkey you've ever served, with excellent drippings for your gravy and noodles as well.
Three days before the day you want to roast your turkey, put your frozen turkey on the bottom shelf of your fridge, in a pan if you have room for it, or on a kitchen towel to catch any blood that may happen to come out. They're usually sealed up pretty tight but it's not impossible to have a leak. One hour before you want to put the turkey in the oven, remove from fridge. In a clean sink, remove wrapping from the turkey. Check cavities at both ends for giblet and/or gravy packs and remove. Inspect turkey skin all over for pin feathers or broken quill tips. If you find any, remove these by pinching skin around it and using the tip of a paring knife to pluck out, being careful not to rip or cut the skin. In COLD water, rinse the turkey really good inside and out, and hold over the sink and drain well. Lay the bird on a counter that you have prepared with at least 3 or 4 layers of paper towels. With another big wad of paper towels, dry the turkey really well.
On a plate, slice up your stick of cold butter into pats. Season the pats with salt, pepper, garlic and onion powders. Season inside the cavities of the turkey the same way. Carefully pull up the skin on the turkey breast, you will see a clear membrane that attaches the skin to the meat. Using your finger, poke a hole through the membrane and carefully begin separating it all over the top of the breast, but don't go too far down the sides, being careful not to rip skin or detach it from the meat. Do both sides, top and bottom. From the top and bottom, insert half of your butter pats on each side of the turkey breast into the pockets you have created. Press on the top of the skin and smooth the butter out as evenly as you can on the breast.
Fill cavities with root vegetables. If you're doing only a breast, you can only do this in the neck cavity. Pat turkey dry again with paper towels. Using about 2 T. of vegetable oil, massage oil into turkey skin all over, especially on breast and top of legs. Season skin of turkey in this order, lightest to darkest: salt, onion powder, garlic powder, poultry seasoning, paprika, pepper and parsley. If you like lemon, you can also do lemon pepper seasoning and put fresh lemon quarters in the cavity.
Prepare your bag as per the directions on the box. Put turkey into bag, and put rest of root veggies around the turkey. If you're doing only a breast, use the veggies to help prop it up. Close it up as per directions. Roast in the oven according to the directions on the box, not according to the time on the turkey itself.
The bag will cut your cooking time down, so go by the box directions. Cooking in the bag will give you a juicy turkey but the skin won't get really brown and crispy. If you like brown crispy skin, take the turkey out of the bag for the last 15 minutes of roasting. The best way to do this is to poke a hole with a paring knife in one bottom corner of the bag and tilt pan to that corner, draining all the juice into a pan to reserve for gravy etc. Once bag is drained, slit top of bag with knife or kitchen scissors, carefully removing the bag from around the turkey. Discard bag and veggies. Place turkey back into oven for an additional 15 minutes. Remove turkey from oven and allow to rest for at least 30 minutes before carving.