Moist And Tender Turkey (Or Turkey Breast) - cooking recipe

Ingredients

1 (5 -20 lb) fresh or frozen turkey (thawed) or (5 -20 lb) turkey breast (thawed)
1/4 cup butter, melted
12 ounces chicken broth (can use part beer or white wine)
1 -2 tablespoon mayonnaise

Preparation

Place turkey or turkey breast in a roasting pan.
(I use a disposable roasting pan) Combine melted butter and chicken broth.
Pour over turkey.
Rub mayonnaise all over turkey's exterior.
Salt and pepper lightly if desired.
Roast at 300\u00b0-325\u00b0F until internal temperature reaches 170\u00b0F on an instant read thermometer. (I raise the temperature to 350\u00b0 for the last approximate 30-45 minutes to crisp skin).
(I roast my 18-20 lbs. fresh turkey at 250\u00b0F in a convection oven. It takes about 4 hours to reach the correct temperature.).
Remove from oven and let sit for about 30 minutes before slicing.
Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.