Scrunch up some aluminum foil , roll them up and place them under the rack. This will raise the turkey up so that it does not touch the liquid at the bottom of the turkey roaster.
Pour 32 oz of chicken broth at the bottom of the roaster oven.
Cover the roaster oven with the lid and pre-heat at 350 degrees.
Spray the entire turkey on the bottom and top with olive oil.
Place the ends of the legs in the plastic holder to keep the legs together.
If you're going to stuff the cavity with stuffing them be sure to give it some room to expand.
Place the turkey on the rack.
Scoop any solid butter with the marinade from the aluminium pan and microwave until melted. Discard any blood.
Pour the melted butter over the turkey.
Then cover the roaster oven with the lid. You may want to find something heavy to place on top of the lid to completely seal it . For and 18-19 pound turkey , roast the turkey for 2 1/2 hours .
After cooking for 2 1/2 hours uncover the roaster oven and spread some butter evenly over the entire turkey . Then transfer to a regular oven to brown the top of the turkey.
Pre-heat the regular oven at 500 degrees and cook for about 45 to 1 hour until the top of the turkey is nicely browned. You should always use a thermometer to check the temperature of the turkey for doneness. The turkey is ready to serve once it has reached a minimum temperature of 165 in the thigh .
Remove the turkey from the oven and let it rest on the table for at least 30 minutes before you carve into it.