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Juicy Roast Turkey Recipe

Juicy Roast Turkey Recipe photo by Taste of Home

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I can't wait to serve this juicy turkey at Thanksgiving—so I make it several times a year. It's even more delicious than its aroma while baking!—Terrie Herman, North Myrtle Beach, South Carolina

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Juicy Roast Turkey Recipe

Prep: 20 min. + chilling Bake: 3-1/2 hours + standing

Yield: 10-12 Servings

20 210 230

Ingredients

1/4 cup ground mustard
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1/2 teaspoon white vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 turkey (10 to 12 pounds)
1 medium onion, quartered
2 celery ribs, quartered lengthwise
Fresh parsley sprigs
2 bacon strips
1/4 cup butter, softened
Additional olive oil
2 cups chicken broth
1 cup water

Directions

Combine the first six ingredients in a small bowl; stir to form a smooth paste. Brush over inside and outside of turkey. Cover or place in a 2-gal. resealable plastic bag; refrigerate for 1-24 hours.
Place turkey on a rack in a large roasting pan. Place the onion, celery and parsley inside turkey cavity. Lay the bacon across breast. Spread butter between legs and body. Tie drumsticks together. Brush the turkey with oil. Pour broth and water into pan.
Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 185°, basting frequently. Remove from oven; discard bacon. Let stand 20 minutes before carving. Thicken pan juices for gravy if desired. Yield: 10-12 servings.

Editor's Note: Cheesecloth is available in the housewares section of your grocery store. This recipe can be prepared without the cheesecloth.

Leftover: Homemade Turkey Soup

Nutritional Facts 1 serving (1 each) equals 541 calories, 30 g fat (9 g saturated fat), 217 mg cholesterol, 596 mg sodium, 3 g carbohydrate, 1 g fiber, 62 g protein.

Originally published as Juicy Roast Turkey in Country Extra November 1997, p51

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Juicy Roast Turkey

Juicy Roast Turkey

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Reviewed on Nov. 21, 2012 by bnrudy

There isn't anything about cheesecloth in the directions or ingredients,but I have use cheesecloth on my turkey in the past I soak it in melted butter with wine lay it over the turkey breast (use several layers of cheesecloth), I do use the rest of this recipe very good

Reviewed on Oct. 11, 2011 by sdsmall

I used an 8 1/2 pound turkey for this recipe. I cooked it covered for 1 1/2 hours and then left it uncovered for 2 hours. I basted the turkey every twenty minutes to be sure it stayed moist. It was delicious, juicy and all my guests asked for the recipe. I didn't use bacon or fresh parsley (dry instead). I also sprinkled a little garlic salt on before cooking. I will DEFINITELY use this recipe again.

Reviewed on Feb. 03, 2011 by skb cooking

didn't turn out juicy, was really quite dry.

Reviewed on Nov. 27, 2010 by chelsearae12

This turkey got rave reviews!! It was so juicy it basically fell off of the bone. I cooked the turkey until it was starting to brown, and then covered it with aluminum foil, and then uncovered it again for about the last 1/2 hour or so to continue browning it. I also basted every hour. I would highly recommend this one!

Reviewed on Dec. 20, 2009 by DaddyChefGB

This recipe was incredible! I loved this turkey and received ALOT of compliments about its juiciness and rich flavor.

Reviewed on Nov. 19, 2009 by dbkurth

This is the moistest turkey EVER !

Reviewed on Apr. 09, 2009 by daniellenj84

This was the best oven baked turkey I have ever tasted. I couldn't wait for another holiday to roll around so that I can make another. I will be making it for Easter and many more holidays to come. Daniellenj84