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Juicy Roast Turkey

 Juicy Roast Turkey
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
10-12 ServingsPrep: 20 min. + chilling Bake: 3-1/2 hours + standing


  • 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


  • 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.

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Juicy Roast Turkey (continued)

Directions (continued)

  • 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.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer