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Very Moist and Flavorful Roast Turkey

Rated as 4.7 out of 5 Stars

"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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4 h 30 m servings 774
Original recipe yields 12 servings (1 whole turkey)


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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 774 calories; 40.3 6.1 91.3 285 305 Full nutrition

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Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

also turned turkey upside down in cooking bag in closed roasting pan. Never had such moist turkey. excellent! Thank you

Most helpful critical review

Very moist. I would have to use more seasonings. Other good.

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also turned turkey upside down in cooking bag in closed roasting pan. Never had such moist turkey. excellent! Thank you

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,juic...

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...

Very moist turkey. Delicous

Very moist. I would have to use more seasonings. Other good.

I will definitely make it again!!

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.

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.

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 ...