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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
  • Total Time
    Prep: 20 min. + chilling Bake: 3-1/2 hours + standing
  • Makes
    12 servings


  • 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
  • 2 cups chicken broth
  • 1 cup water


  • In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours.
  • Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan.
  • Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Editor's Note: Cheesecloth is available in the housewares section of your grocery store. This recipe can be prepared without the cheesecloth.
Nutrition Facts
8 ounces cooked turkey: 535 calories, 29g fat (9g saturated fat), 219mg cholesterol, 594mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 62g protein.

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Average Rating:
  • Chiquitapsl
    Nov 27, 2015

    I've made it 4 years in a row now.. It's perfect

  • xXTabbyXx
    Nov 26, 2015

    This was horrible i will never make it again. Using this recipe ruined my thanksgiving dinner. The skin had a nasty flavor which also ruined my turkey gravy.

  • kallee
    Dec 19, 2013

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

  • cyounce
    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.

  • damonsamara
    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.

  • wallacej84
    Nov 13, 2013

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

  • bnrudy
    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

  • sdsmall
    Oct 11, 2011

    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.

  • skb cooking
    Feb 3, 2011

    didn't turn out juicy, was really quite dry.

  • DaddyChefGB
    Dec 20, 2009

    This recipe was incredible! I loved this turkey and received ALOT of compliments about its juiciness and rich flavor.