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“From Joy Ochs (Mom) - memories abound of always having the most delicious turkey ever served on this earth!”
4hrs 15mins
1 turkey

Ingredients Nutrition


  1. Mix warm water with salt, first, whisking to make sure salt is dissolved.
  2. Add rest of ingredients.
  3. Using a turkey injector or large bore needle & syringe, inject the mixture in to the turkey, trying to make sure you have all parts covered.
  4. Some will leak out -- tip pan, draw up, & re-inject to the best of your ability.
  5. Do NOT stuff this turkey (the stuffing draws the marinade & will taste overly strong of the marinade!).
  6. Roast, according to your turkey's size -- about 15 minutes per lb, breast down.
  7. For a 15 lb turkey, roast at 400 degrees for 30 minutes, 350 degrees for 2 hrs., 225 degrees for the last hour and a half.
  8. 1/2 hr before the turkey should be done, start checking its temperature. Be sure the thermometer is not touching a bone - Dark meat should be 175 degrees, the white breast meat should be 160 - 165 degrees.
  9. Remove from oven & let rest 15 - 20 minutes.
  10. TIP - save out 1/4 - 1/3 C of the marinade & use it as part of the liquid when making your stuffing/dressing separately.

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