This is a super easy (but rather labor intensive) way to have a perfectly browned and moist turkey everytime! Start with a thawed and rinsed bird with neck and giblets removed. Rub inside and out with salt and pepper and place in baking pan. A pan with a raised rack is preferred but even an aluminum pan will do.
Preheat oven to 350 degrees F. Quarter an onion and break celery ribs in half and place into cavity.
Baste bird with melted butter and put in oven. Here's where the labor intensive part comes in: baste every 15 minutes. That's right. Sounds crazy, letting all the heat out and basting 4 times an hour, but it's worth it! Continue to roast at 15 minutes a pound until juices between the thigh and breast run clear. Let rest for 20 minutes. Carve and enjoy moist turkey!