Grandma G's Baked Thanksgiving Turkey

“The secret for my buttery tasting moist turkey, is the injector! Yes the large "syringe looking" injector usually used for injecting cajun spices into meats. The result is a very moist turkey, every time! Cook times are based on the size turkey you have. I usually cook a 12 to 15 pounder. I've based cook times on 12 to 15 pound turkey.”
READY IN:
3hrs 30mins
YIELD:
1 turkey
UNITS:
US

Ingredients Nutrition

  • 1 (12 lb) turkey
  • 14 cup zesty Italian salad dressing
  • 34 cup butter or 34 cup margarine, melted (I use Parkay sticks)
  • 2 stalks celery, chopped in 1 inch chunks
  • 1 onion, quartered
  • 4 large carrots, cut in 1 inch chunks
  • 12 cup butter
  • Basting
  • 14 cup zesty Italian salad dressing
  • 34 cup butter or 34 cup margarine, melted (I use Parkay sticks)

Directions

  1. Preheat oven to 450 degrees.
  2. Remove giblets and neck.
  3. For those of you who have never cooked a turkey before, check inside the body cavity, and inside the neck chest cavity.
  4. Rinse turkey and pat dry.
  5. Mix melted butter and salad dressing.
  6. Draw up mixture into injector and inject bird in several locations in the brest, thighs and leg.
  7. Place in roaster pan and add all vegetables inside the body cavity.
  8. Cut 4, 1/2 inch slices from the butter and insert under the breast skin, and push up as far as it will go.
  9. Place the remaining stick of butter in the cavity.
  10. Cover with heavy foil, making sure the foil does not touch the turkey.
  11. Bake for 2 hours 30 minutes in 450 degree oven.
  12. If meat thermometer reads 185 degrees, it's time to uncover and baste using all of basting liquid.
  13. If it has not reached 180 degrees return to oven for additional 30 minutes.
  14. Check therometer.
  15. Bake another 45 minutes, until golden brown.
  16. Remove from oven and cover with foil again and let stand for 15 minutes before slicing.

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