1 hour before cooking remove the turkey and let it come to room temperature.
Melt your butter in a microwave safe bowl and brush on the turkey.
Using your meat injector, inject the turkey all over with the italian dressing. I do about 6-8 injections in the breast and 3 in each thigh.
Preheat the oven to 425 degrees and roast the turkey for 30 minutes.
Remove the turkey and baste with more butter. Tent it with aluminum foil (Lightly place a sheet of foil on top)
Turn the oven to 325 and return the turkey to the oven. Cook for 15 minutes per lb. However, don't just go by this timing.
After 1 hour check the temperature with a meat thermometer and keep checking until the turkey reaches 165 degrees fahrenheit internal temperature.
Each time you remove the bird to check temperature, baste with more butter. (up to 3 times) The last 15 minutes remove the foil to continue crisping the skin.
After the turkey is cooked to temperature remove and cover with foil completely and let rest 30 minutes. Carve and enjoy!