Delicious Roast Turkey
"We usually buy extra turkeys around Thanksgiving when they are on sale and I always experiment with different spices and I tried this and it was delicious. It also makes its own gravy."
- Ready In:
- 3hrs 45mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 (16 lb) turkey, defrosted
- butter
- salt
- lemon pepper
- poultry seasoning
- 1 can chicken broth
- 4 small chicken bouillon cubes
- 1 large vegetable stock cube
- 2 carrots, cut in half
- 1 large onion, cut in half
directions
- Preheat oven to 400 degrees.
- Remove bag containing turkey parts from cavity.
- Rinse turkey and let drain.
- Place turkey inside of Dutch Oven or a roaster.
- Put salt, lemon pepper, poultry seasoning all over turkey including inside of cavity.
- Place butter slices under skin and inside cavity.
- Place carrot halves and onion inside cavity.
- Pour broth over turkey and in pan.
- Add bouillons and cover with lid. Put turkey in oven and let cook for 45 minutes at 400 degrees.
- Turn oven down to 250 and let cook 3 more hours.
- Occasionally basting with broth in bottom of pan. To brown the turkey, remove lid during last 30-45 minutes.
- Remove from oven, let stand 15 minutes or so and then it is ready to serve.
- This recipe is really easy and it makes a delicious turkey!
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Reviews
-
This was by far the best turkey I have ever made this Christmas! I used the liquid for gravy, adding only some flour mixed with water and it was excellent. I would definately recommend it for any size turkey(mine was 20 pounds). -
Very moist delicious turkey! I did my Thanksgiving turkey this way and it was perfect. I had a 12 lb. turkey, cooked at 400 for 45 minutes and then 325 for another 2 hours. nLoved it and the gravy was good too! Thanks for sharing, I will use this again. -
This recipe was amazing! The turkey was moist and delicious. The only thing that I noticed was that it took awhile longer to cook than the recipe said it would. Other than that it was great! -
This is fantastic!!! I have made my turkey the same way for 20 years and my family loved that recipe. But this year I wanted something much easier and I wanted to make it the day before. I wanted something I could remove from the carcass and still please my family. Well this is it. The recipe is so moist and is definitely the "filet mignon" of birds. I made it exactly as stated (with the acception of cooking it at 350 the last 2 hours), making sure my lid was nice and tight. I basted it every hour and took the cover off 45 mins before. I let it cool and then took it off the bone. I put the meat back in a clean roaster along with a cup of broth. Covered it tightly then reheated it the next day for an hour at 350. Perfect. thanks so much for the recipe.
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Everyone loved it! Thanks for posting Soraiya.
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RECIPE SUBMITTED BY
Soraiya Wilkins
St. Stephen, South Carolina
I am a working mother with twin boys, who just turned four years old on August 3. They are so much fun. They have started 4K and are having fun so far in school. Even though every morning they tell me that they don't want to go to school this year. It is cute. My sons like to help in the kitchen sometimes, especially David, He loves to help cook and make things with lots of colors. William loves to make meatballs with me but is starting to get real picky about what he eats so now he will only help with meatballs. Ah well, that will change one of these days soon (I hope) They are my heart beats and I truly love every minute of being a Mom! I am always looking for different recipes to try, especially crockpot or casseroles. I love to cook but lately I just have had very little time except on the weekends. I have a garden so I always have fresh vegetables. I have horses, dogs, cats and 2 fish tanks. They all keep me very busy, especially my boys! I try to spend all of my weekends with the boys since I don't see them much during the week.
