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My review
Sherry's German Turkey
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Sherry
"Give your Thanksgiving dinner a twist this year. You will be pleasantly surprised at the indescribable flavor of this turkey. Well, WOW comes to mind. I got the general recipe from a German friend of mine with an added twist of my own. I have had so many raves about my turkey that everyone now comes to my house on Thanksgiving. Definitely a crowd pleaser, there has never been left over turkey at my house. Thanks Evelyn :)"
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Ingredients
4 h 25 m servings 883Original recipe yields 18 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.
- Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.
- Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.
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Footnotes
- Tip
- To get ahead for the big day, you can prepare turkey the night before, then refrigerate and roast the next day.
- Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 111136 Ratings
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Most helpful positive review
12/26/2008
This turned out great- the meat nearly fell off the bone, and this is only my second turkey ever to make. I made it as written, except I accidentally forgot the celery. I had to make my own Soul...
Most helpful critical review
4/8/2006
The turkey came out very dry and the bacon was burnt onto the turkey. I followed the recipe to the T. Just didn't trun out very well.
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12/26/2008
This turned out great- the meat nearly fell off the bone, and this is only my second turkey ever to make. I made it as written, except I accidentally forgot the celery. I had to make my own Soul...
1/5/2010
OMG! This was the best turkey ever. I admit that I am not a big roasted turkey fan so I'm always looking for new twist to spruce up a normally dry and tastless main course. This recipe did j...
1/4/2006
My very first turkey, and it got raves from the family!!! Of necessity I made my own soul food seasoning, left off the bacon, and used a roaster instead of a bag (I had it cover and basted it a...
11/21/2006
Over the years, we have cooked about 32 Thanksgiving dinners. I tried this recipe 2006, and it is the very best recipe by far. The turkey was mild and very juicy. Maybe it helped that we wrapped...
11/22/2011
Nowhere did I read 2# of bacon for a 22# turkey. If you choose not to have 1# of bacon on an 18# turkey--either use less or another recipe. If you have not tried the original recipe--mouth shu...
1/5/2006
This turkey was wonderful, very moist. It was the best turkey I have ever fixed. I did have to cut up the veggies, apple and orange so they would fit in the cavity. Again, it was terrific!!
4/8/2006
The turkey came out very dry and the bacon was burnt onto the turkey. I followed the recipe to the T. Just didn't trun out very well.
11/24/2006
I wanted to have a juicy turkey this year, because every other year its so dry. I ran across this recipe and gave it a try. The turkey was so good, tender and juicy. Everybody loved it and said ...
11/26/2010
This turkey was amazing!! We did change things up a little bit for our puposes, but were very happy with the results! Once we stuffed the turkey with everything listed in the recipe we filled ...