This is the easiest turkey recipe I have ever come across. The moist meat falls right off the bone. No slicing involved.

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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 275 degrees F (135 degrees C).

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  • Season turkey with salt and pepper and place, breast-side down, in a roaster; add neck and giblets. Pour water into pan.

  • Bake in the preheated oven, basting as needed, until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Continue to roast until meat falls off the bone if desired.

Nutrition Facts

567 calories; 76.6 g protein; 0 g carbohydrates; 223.5 mg cholesterol; 185.6 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2015
This came out wonderful! Only change I made was used chicken stock instead of water and I buttered the turkey. Read More
(6)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2015
This came out wonderful! Only change I made was used chicken stock instead of water and I buttered the turkey. Read More
(6)
Rating: 5 stars
12/17/2015
This came out wonderful! Only change I made was used chicken stock instead of water and I buttered the turkey. Read More
(6)
Rating: 5 stars
01/24/2015
This is one of the best turkeys I've made yet - so simple, but the skin crisped BEAUTIFULLY, and the meat was so juicy and tender. Big thumbs up from everyone! Read More
(2)
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Rating: 4 stars
12/04/2016
I used this recipe with a stuffed turkey and man they weren't kidding when they said the meat would fall right off the bone! Maybe due to the stuffing there was a LOT of juice in the pan I used so I had to empty it halfway through and there was still more by the time it was done. I was a little worried that it had boiled the meat but it turned out all right if a little on the dry side - I probably should only have roasted it for 5 or 5 and a half hours. I skimmed the oil off the turkey juice and used some of it to make sauce with refrigerating the rest for later sauce (sauce tastes best when you make it fresh). Yum! Read More