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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
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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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
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