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Juicy Roast Turkey Recipe
Juicy Roast Turkey Recipe photo by Taste of Home

Juicy Roast Turkey Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling Bake: 3-1/2 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 3-1/2 hours + standing
MAKES: 10-12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Juicy Roast Turkey in Country Extra November 1997, p51

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.

Medium-Bodied White Wine

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

Reviews for Juicy Roast Turkey

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 19, 2013

This turkey turned out full of flavor. We especially loved having the bacon flavor on the breast meat.

MY REVIEW
Reviewed Dec. 2, 2013

I made this for Thanksgiving & it was delicious. This was only my third time cooking a turkey, so I don't have a lot of experience with them. Since I had an 18 lb. turkey, I doubled the recipe and increased the cooking time and it turned out juicy, delicious & it looked beautiful too. I will continue to use this recipe in the future.

MY REVIEW
Reviewed Nov. 25, 2013

Tis the season!!! Can't wait until Thanksgiving Dinner this Thursday, 2013!!! This recipe is as" GOOD" as it gets. Made it last year and is definitely a KEEPER. We did a 22 pound turkey and doubled the recipe.

MY REVIEW
Reviewed Nov. 13, 2013

can i use a 14 to 15 lb turkey? and if so.are there any changes i need to make

MY REVIEW
Reviewed Nov. 21, 2012

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

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