- 1/4 cup ground mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive or vegetable oil
- 1/2 teaspoon 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 or margarine, softened
- Cheesecloth,* optional
- Additional olive or vegetable 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 onion, celery and parsley inside turkey cavity. Lay bacon across breast. Spread butter between legs and body. Tie drumsticks together. Brush turkey with oil, or take a piece of cheesecloth large enough to cover turkey and soak it in oil; place over the turkey. 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 cheesecloth and bacon. Let stand 20 minutes before carving. Thicken pan juices for gravy if desired. Yield: 10-12 servings. *Editor Note: Cheesecloth is available in the housewares section of your grocery store. This recipe can be prepared without the cheesecloth. Yield: 10-12 servings
Reviews forJuicy Roast Turkey
"I've made it 4 years in a row now.. It's perfect"
"This turkey turned out full of flavor. We especially loved having the bacon flavor on the breast meat."
"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."
"can i use a 14 to 15 lb turkey? and if so.are there any changes i need to make"
"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."
"didn't turn out juicy, was really quite dry."
"This recipe was incredible! I loved this turkey and received ALOT of compliments about its juiciness and rich flavor."