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Nutrition Facts

Serving Size 1 turkey 6497g

Recipe makes 1 turkey)

Calories 12489
Calories from Fat 7554 (60%)
Amount Per Serving %DV
Total Fat 839.4g 1291%
Saturated Fat 361.8g 1808%
Monounsaturated Fat 260.9g
Polyunsaturated Fat 137.4g
Trans Fat 0.0g
Cholesterol 4680mg 1560%
Sodium 8365mg 348%
Potassium 15945mg 455%
Total Carbohydrate 53.6g 17%
Dietary Fiber 10.9g 43%
Sugars 29.3g
Protein 1121.0g 2242%

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Thanksgiving 2007

LILTEXQT

Grandma G's Baked Thanksgiving Turkey

Recipe #102731 | 3½ hours | 15 min prep | add private note

By: GrandmaG
Oct 27, 2004

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.

1 turkey (change servings and units)

Ingredients

Basting

Directions

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

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Featured Reviews for This Recipe

From: 1LovingMom

On Jan 17, 2008

i loved the vegetables

0 people found this review helpful

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    From: CulinaryExplorer

    On Dec 19, 2007

    This was my very first turkey which I made for Christmas dinner so I wanted it to be perfect. I had also never hosted Christmas before! It was very simple to do and it turned out moist and full of flavor! I am making it again this year!

    0 people found this review helpful

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    From: Seashorewalker

    On Mar 19, 2005

    This recipe turns dry turkey into moist flavorful turkey. Don't mistake the use of the italian dressing as meaning that it will taste italiany. The addition of this serves to enhance the overall flavor. I made this recipe and it turned out to be super tender and tasty. This was my 1st attempt at using an injector and am amazed at the difference it makes! Thanks GrandmaG!

    4 people found this review helpful

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    From: bullwinkle

    On Jan 17, 2005

    This made a moist turkey. I was surprised that you didn't taste the Italian dressing more. It didn't dawn on me until after I was already into making this that it used a whole pound of butter (LOL). The broth from the turkey make a very flavorful gravy. Thanks Grandma G. for a different way to make turkey.

    3 people found this review helpful

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  • Read all 5 reviews

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