Uncle Bill's Baked Turkey Breast and Thighs

"I developed and cooked this recipe for 140 persons for Christmas two years ago at a Special Fund Raising Function and it was a tremendous hit with everyone. The dill weed gives the turkey a most delightful flavor."
 
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Ready In:
1hr 25mins
Ingredients:
9
Serves:
12-16
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ingredients

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directions

  • Preheat oven to 425°F.
  • Prepare a large enough roasting pan with a metal rack to accomodate both turkey portions in a single layer.
  • Place the turkey on the rack.
  • Pour olive oil over the turkey portions to coat.
  • Sprinkle with granulated garlic powder, black pepper, seasoning salt and dried dill weed.
  • Pour 1 cup of water into the bottom of the pan.
  • Cover the roasting pan tightly with aluminum foil.
  • Place roasting pan on middle rack and bake in preheated 425 F oven for 30 minutes.
  • Reduce oven heat to 350 F and continue to bake for another 45 minutes.
  • At this point, check for doneness by cutting into the breast and thighs to make sure that there is no pink showing and the juices flow clear. You may also insert a meat thermometer into the thickest portion of the breast or thigh and it should read between 175 F - 180°F Do not overcook.
  • You may have to remove the turkey breast before the thighs as the thighs take a bit longer to cook.
  • When turkey is done, remove from oven, tent and let sit for about 15 minutes before carving.
  • You may also wish to use only turkey breast.
  • As an added option, you may wish to place some medium size, whole, peeled onions on the rack to bake.
  • These are always good served with butter along with the turkey.

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Reviews

  1. This method worked very well and resulted in moist, tender turkey. I roasted one 4 1/2lb breast and it took all of the recommended time, plus. And, I forgot to reduce the temp. for the first hour. I left the foil off the last 15-20 minutes to brown and crisp the skin. I'm not a fan of dill so I used sage instead.
     
  2. I read the reviews and the receipe and thought this would be a good meal and make good lunch sandwiches. I did not use the onions. I was very disapointed with the taste of this meat. I ate the meal and skipped the lunch.
     
  3. This is very good. I reduced the ingredients down to 2 lbs of turkey breast.
     
  4. This was very tasty! (Even though I ended up baking the thighs a bit too long - next time I'll know better!) The dill weed does make a nice difference. An added bonus being that I didn't have to worry about the carving or discarding of the carcass. (One can only make so much stock...) Thanks so much for sharing this one!
     
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Tweaks

  1. This method worked very well and resulted in moist, tender turkey. I roasted one 4 1/2lb breast and it took all of the recommended time, plus. And, I forgot to reduce the temp. for the first hour. I left the foil off the last 15-20 minutes to brown and crisp the skin. I'm not a fan of dill so I used sage instead.
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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