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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (405g) Recipe makes 10 servings |
||
| Calories 680 | ||
| Calories from Fat 329 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.6g | 56% | |
| Saturated Fat 11.9g | 59% | |
| Monounsaturated Fat 12.8g | ||
| Polyunsaturated Fat 8.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 283mg | 94% | |
| Sodium 408mg | 17% | |
| Potassium 1073mg | 30% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.1g | ||
| Protein 81.5g | 163% | |
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Ingredients
- 1 (12-20 lb) whole turkey
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder, granulated
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon sage
- 1/2 teaspoon paprika
Directions
1
Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.2
Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.3
Mix all of the seasonings, except the paprika, together with the butter.4
Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.5
Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of water in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.6
Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.7
Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.8
Cooking time will vary depending on the size of the turkey.9
NOTE: I always cook my turkey unstuffed.10
I place my stuffing into baking dishes to bake.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Turkey > Whole
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- Preparation > Time to Make > < 4 hours
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- Occasion > Holiday/Event > Non-Religious > Thanksgiving
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Featured Reviews for This Recipe
From: Heba Maher
On Jan 29, 2008
the turkey was amaaazziiing, so delicious and sooo moist, I did the exact recipe and added some dried rosemary to the soesoning mixture and some green rosemary on top of the turkey, it was really delicious.. thank you for sharing us such a great recipe
From: slickchick
On Jan 27, 2008
WOW, I've made moist turkey before but my turkey's have never been this moist. The turkey almost melts in your mouth, it's that tender 
I liked all the herbs you used in this recipe so that's why I wanted to give it a try. I have a roaster pan with a lid so I just put the lid on for step 6. I usually add a little bit of Kitchen Bouquet to make my gravy a darker brown color, but, no need with this recipe. The gravy was a beautiful golden brown color without adding the Kitchen Bouquet. Thank you Alan for sharing this recipe. You are so right that this is the BEST and JUCIEST TURKEY EVER
From: Chef Morganika
On Nov 22, 2005
excellent easy recipe! I've always done practially the exact same thing, with one slight difference- I always roast my turkeys BREAST DOWN. It keeps the juices in the breast, where you want them anyway. & I turn the bird over for the last 45 minutes to an hour, so that it can turn a nice golden brown. My grandmother taught me that trick, & I have to say, I have NEVER had a dry bird! thanks grandma!
From: Ann Melton
On Nov 28, 2004
I used this recipe on Thanksgiving 2004. It made me look like a seasoned chef. I cooked the turkey in a roaster and it came out very tender and tasty. I will use this again and again. I also added three additional turkey legs to the roaster because everyone always seems to want a leg at my house. I buttered and seasoned the legs as I did the bird. Then, I half covered the legs with foil and put the open side down. They turned out just as good as the bird and everyone got a leg. Thanks for the recipe! I will use this one again and again.
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