Very Moist and Flavorful Roast Turkey

Very Moist and Flavorful Roast Turkey

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    3 h 30 m
  • Ready In

    4 h 30 m
Andie
Recipe by  Andie

“Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 whole turkey

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
  3. Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
  4. Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
  5. Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
  6. Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
  7. Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.

Share It

Review (1)

Rate This Recipe
cenglish
0

cenglish

also turned turkey upside down in cooking bag in closed roasting pan. Never had such moist turkey. excellent! Thank you

More Reviews

Similar Recipes

Maple Roast Turkey and Gravy
(121)

Maple Roast Turkey and Gravy

Sherry's German Turkey
(102)

Sherry's German Turkey

Chef John's Roast Turkey and Gravy
(49)

Chef John's Roast Turkey and Gravy

Cola Roast Turkey
(10)

Cola Roast Turkey

Roast Peruvian Turkey
(3)

Roast Peruvian Turkey

Lush Turkey
(2)

Lush Turkey

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 774 cal
  • 39%
  • Fat
  • 40.3 g
  • 62%
  • Carbs
  • 6.1 g
  • 2%
  • Protein
  • 91.3 g
  • 183%
  • Cholesterol
  • 285 mg
  • 95%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Roast Turkey and Gravy

>

next recipe:

Apple-Stuffed Turkey