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The Attention-Hungry Turkey of Moistness

Rated as 3.47 out of 5 Stars
2

"I made this at a Christmas party last year. It was the first time I'd ever done a turkey by myself, and my mother told me I was basting too much. I showed her; it was the most tender turkey any of the guests had ever had. Better than the woodchips she fed us every Christmas Day!"
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Ingredients

4 h 20 m servings 883
Original recipe yields 18 servings

Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Set oven rack to the lowest position so the turkey will fit.
  2. Rinse the turkey and pat dry. Place in a large roasting pan and loosely fill the cavity with stuffing. Rub butter all over the outside, and season with salt and pepper. Use a large sheet of aluminum foil to make a tent over the bird.
  3. Place in the preheated oven, and here's where it gets interesting. Baste every 5 to 10 minutes - everywhere! Whenever you're not doing something, baste! If you are too busy to baste, take turns with someone else. After 2 hours, remove the foil tent. Keep roasting until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. It should take about 4 hours total.

Footnotes

Nutrition Facts


Per Serving: 883 calories; 44.6 19.3 94.8 282 871 Full nutrition

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Reviews

Read all reviews 8
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

You CAN slow cook a turkey at 240 degrees without any problems. I cook at a resturant and we use an Altosham cook and hold oven. I agree that opening the oven first doesn't give a consistant t...

Most helpful critical review

Too much work for too little return. Tried this a couple of weeks ago and wasnt any more moist. Tenting the turkey and basting a couple of times, or cooking it breast side down will give the sam...

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You CAN slow cook a turkey at 240 degrees without any problems. I cook at a resturant and we use an Altosham cook and hold oven. I agree that opening the oven first doesn't give a consistant t...

Great recipe! There is nothing wrong with opening the oven to baste as often as you like. As long as it cooks to the correct temp and long enough it is fine.

Coming from a family (not of cooks)it's amazing I even know what a measuring cup is. So you can imagine my familys delite when I used this recipe and they could actually chew and swallow their f...

I do my turkey very simular to this, but to save myself a lot of basting I mix some unmelted butter with some salt and pepper and lift the turkey skin by slipping my hands underneath and over th...

I used this recipe and my entire family loved it. I am now asked to bring the turkey at Thanksgiving!

Too much work for too little return. Tried this a couple of weeks ago and wasnt any more moist. Tenting the turkey and basting a couple of times, or cooking it breast side down will give the sam...

Just made this turkey again today for Thanksgiving. It is the second time I used this recipe. What I did differently was I added half the amount of butter initially, and then rubbed more on with...

I followed the advice of another reviewer and stuffed butter under the skin. I've never had such most turkey. I only had to baste it every half hour or so. I also added garlic powder to the salt...