Rating: 4.73 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.

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Recipe Summary test

prep:
20 mins
cook:
3 hrs 30 mins
additional:
40 mins
total:
3 hrs 90 mins
Servings:
12
Yield:
1 whole turkey
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.

  • Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.

  • Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.

  • Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.

  • Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.

  • Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.

Nutrition Facts

774 calories; protein 91.3g; carbohydrates 6.1g; fat 40.3g; cholesterol 284.8mg; sodium 305.3mg. Full Nutrition
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Reviews (11)

11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/28/2013
also turned turkey upside down in cooking bag in closed roasting pan. Never had such moist turkey. excellent! Thank you Read More
(7)
Rating: 5 stars
02/22/2015
I had a 24lb turkey used the recipe stuffing and dusted with rotisserie chicken McCormicks and covered it I basted it only twice then took cover off last 20 minutes...beautiful golden brown juicy and melt in your mouth good.cooked 4hrs 25minutes.excellent! Read More
(4)
Rating: 5 stars
11/25/2016
I tried this recipe for the first time it worked... I kinda thought it wouldn't work but have to say the breast meat was really moist! I am going to try this on a Roast Chicken which we have more than Turkey my husband is not a Turkey fan. Will come back and let you know how the chicken turns out.. Read More
(2)
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Rating: 5 stars
12/10/2015
Very moist turkey. Delicous Read More
(1)
Rating: 3 stars
12/26/2019
Very moist. I would have to use more seasonings. Other good. Read More
Rating: 4 stars
11/26/2017
I turned the 12lb. bird upside down and flipped it twice more during cooking so i didn t need to baste. I used cooking bag. The apples disintegrated which kind of disappointed me. Overall good recipe. Read More
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Rating: 5 stars
11/29/2019
I will definitely make it again!! Read More
Rating: 5 stars
11/27/2019
I love this recipe. The meat was so moist that it basically fell off. Haven't found a better foundation for cooking a turkey yet. Read More
Rating: 5 stars
11/28/2019
Delicious! Sometimes I add baby carrots as well! Doing it again this year. We also like rubbing on Tony Chachere's seasonings as well as parsley flakes. Read More