Preheat the oven to 325 degrees F (160 degrees C).
Remove Turkey (10 pound) from packaging. Rinse and pat dry.
Remove neck and giblets from inside of turkey and use for another purpose.
Place turkey in a roasting pan that is slightly larger than the turkey. If your turkey didn't come bound, fold the turkey wings behind the shoulders and tie the legs together with butcher's twine.
Use about half of the Butter (1/2 stick) to coat the inside and outside of the turkey, turning as necessary.
Season the inside and outside of the turkey with Salt (to taste).
Place lid on roasting pan and bake in the preheated oven for about 3 1/2 hours or until thermometer reads 180 degrees F (80 degrees C) inserted at the thickest part of the thigh. During the cooking period, brush melted Butter (1/2 stick) top of turkey every half hour.
About a half hour before turkey is done, remove lid from roasting pan, in order for turkey breast to brown.
Remove turkey from oven and transfer to large platter. Tent with aluminum foil for about 10 minutes. Reserve turkey broth for making turkey gravy.
Garnish your Butter Basted Roast Turkey with Fresh Cranberry (1 handful) and Sage Leaves (1 bunch), if desired.
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