Dave's Famous Thanksgiving Turkey

Dave's Famous Thanksgiving Turkey

AlisaLansdale 0

"This is my brother's way of making a turkey, and it turns out perfect every single time! Takes a whole day, but the rave reviews are worth it! This turkey recipe assumes you will be stuffing the turkey."

Ingredients 4 h 20 m {{adjustedServings}} servings 1078 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1078 kcal
  • 54%
  • Fat:
  • 74.2 g
  • 114%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 96.1 g
  • 192%
  • Cholesterol:
  • 380 mg
  • 127%
  • Sodium:
  • 1026 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 320 degrees F (160 degrees C).
  2. Loosen skin over turkey breast and thighs with your fingers; insert 3 pats of butter under the skin over the breast and 1 pat under the skin of each thigh. Poke 10 holes into the turkey meat over the breast and thighs; press minced garlic into the holes. Loosely pack poultry seasoning herbs into the turkey cavity. Sprinkle the skin of the bird with garlic salt, seasoned salt, black pepper, and onion salt.
  3. Wrap turkey with slices of bacon, covering as much of the bird as possible. Place turkey into a roasting pan. Melt 1/2 cup butter in a small saucepan and brush butter over the whole turkey including bacon slices. Cover turkey with a tent of aluminum foil.
  4. Roast the turkey in the preheated oven for 3 1/2 hours, basting with 1/2 cup melted butter every 30 minutes. Remove aluminum tent, baste turkey with pan drippings, and continue roasting until skin is browned and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 165 degrees F (75 degrees C), 30 to 45 more minutes.
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  • Cook's Notes:
  • Use a package of fresh poultry seasoning from the herb section. If not available, dried is fine. Use 3 tablespoons.
  • Rule of thumb for this recipe is 20 minutes per pound.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the butter for basting. The actual amount of the butter consumed will vary.
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Reviews 3

  1. 3 Ratings


I made this recipe real close to how it's written, but I just did a turkey breast instead of the whole bird and I didn't have onion salt, so I used onion powder. I had issues with the bird not getting up to temperature, which I'm almost positive was due to the tenting. I seriously had this thing in the oven for 5 hours, the last 2 at 375. 3 1/2 hours in, I'm still at 125, so I raised to 375. Took another hour to get to 140. Finally at 4 1/2 hours, I pulled the tenting and it came up very quickly. My oven temperature is right. I have a couple thermometers inside (always) just to make sure my oven isn't lying to me. Now normally, I would pull stars for a recipe so off on timing, but the taste and juiciness of the bird was so fantastic that I can't pull anything off. I actually consider myself a bit of a turkey expert and I've never had one so nice before. The flavor was unique and it was so juicy. One more change I made was I didn't add 1/2 cup of butter every hour hour. I did the initial 1/2 cup, another one about 1 1/2 hours in and then I basted a couple of times with the liquid in the pan. If I was to make it again, I would stick with the onion powder vs. salt. I would sub garlic powder for the salt, and perhaps use unsalted butter. There is plenty of salt in the seasoning salt and the bacon to go around. I will definitely be making again using slightly different baking techniques.

Lauren Current Helms

Stuffed the turkey with onion and the herbs, it waz great to add to the wild rice side, really juicy turkey, hubby loved the bacon!!!

Alisa Smith

Wonderful recipe. It was easy to follow and the turkey turned out perfect! Plus, the gravy had a nice smokey flavor due to the bacon. We will definitely be making it again.