Roast turkey for 45 minutes or until skin is golden brown. Reduce oven temperature to 350 degrees and continue to roast turkey, basting with butter mixture every 30 minutes. After the second hour, begin checking the temperature of the turkey every 15 minutes to keep from overcooking.
Remove turkey when an instant-read thermometer reaches 160 degree when thermometer is inserted into the thickest part of the breast. Allow the turkey to rest on a cutting board for at least 30 minutes to one hour for carry-over cooking and to allow the juices to redistribute.