Sherry's German Turkey

Sherry's German Turkey

102 Reviews 19 Pics
  • Prep

    25 m
  • Cook

    4 h
  • Ready In

    4 h 25 m
Recipe by  Sherry

“Give your Thanksgiving dinner a twist this year. You will be pleasantly surprised at the indescribable flavor of this turkey. Well, WOW comes to mind. I got the general recipe from a German friend of mine with an added twist of my own. I have had so many raves about my turkey that everyone now comes to my house on Thanksgiving. Definitely a crowd pleaser, there has never been left over turkey at my house. Thanks Evelyn :)”

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Adjust Servings

Original recipe yields 18 servings



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.
  3. Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.
  4. Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.

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Reviews (102)

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This turned out great- the meat nearly fell off the bone, and this is only my second turkey ever to make. I made it as written, except I accidentally forgot the celery. I had to make my own Soul Food seasoning (via the help of another member)using: 2 T ground pepper, 2 T garlic powder, 2 T onion powder, 2 T chili powder, 1 t dried parsley, 1 T paprika, 1 T salt, 1 t ground thyme, 1 pinch cayenne pepper, and 1 t celery seed. I took the suggestion of another review and thickened the juices with a bit of flour, some sour cream, and a generous amount of black pepper to make a really good gravy. My dad said this turkey was better than his mom's, and that's huge.



OMG! This was the best turkey ever. I admit that I am not a big roasted turkey fan so I'm always looking for new twist to spruce up a normally dry and tastless main course. This recipe did just that. It was easy to do the night before and it was gorgeous when it came out of the oven. I'm still getting phone calls for visitors about how moist and tasty the turkey was. I was expecting that the salt in the bacon would be too much but it was totally neutralized. I have never had a turkey fall off the bone will trying to carve it. This recipe is worth 10 stars but I can only give 5. P.S. Soul Food the same thing as McCormick's Seasonal or Lawry's Season Salt. I compared the labels. Eat and be Merry!

Amy Louise

Amy Louise

My very first turkey, and it got raves from the family!!! Of necessity I made my own soul food seasoning, left off the bacon, and used a roaster instead of a bag (I had it cover and basted it a few times.) I used the drippings, a dolop of sour cream and flour mixed in warm water to make the was great. THANK YOU for sharing this recipe!

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Amount Per Serving (18 total)

  • Calories
  • 883 cal
  • 44%
  • Fat
  • 50.9 g
  • 78%
  • Carbs
  • 3.6 g
  • 1%
  • Protein
  • 96 g
  • 192%
  • Cholesterol
  • 326 mg
  • 109%
  • Sodium
  • 666 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

The World's Best Turkey


next recipe:

Simple Classic Roasted Turkey