Print Options

 
 
 
 Print
Always-Tender Roasted Turkey Recipe

Always-Tender Roasted Turkey Recipe

For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.—Shirley Bedzis, San Diego, California
TOTAL TIME: Prep: 30 min. Bake: 3 hours + standing YIELD:22-24 servings

Ingredients

  • 1/4 cup butter, softened
  • 6 garlic cloves, minced
  • 1 turkey (22 to 24 pounds)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 tablespoon all-purpose flour
  • 1 turkey-size oven roasting bag
  • 4 celery ribs, coarsely chopped
  • 2 medium onions, sliced

Directions

  • 1. In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together.
  • 2. Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
  • 3. Bake at 350° for 3 to 3-1/2 hours or until a meat thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired.
  • 4. If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight.
  • 5. The next day, bake at 350° for 45-65 minutes or until heated through. Yield: 22-24 servings.

Nutritional Facts

8 ounces cooked turkey equals 512 calories, 24 g fat (8 g saturated fat), 230 mg cholesterol, 375 mg sodium, 2 g carbohydrate, trace fiber, 67 g protein.

Wine Pairings

Medium-Bodied White Wine

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