Moist Delicious Turkey

Our family loves Turkey.  Ok really it’s my husbands favorite.  So if I want to make him happy, I make a turkey.  I don’t find it to be the worst meal to make.  I mean really, stick in oven, have husband cut.  Done.  So I don’t mind obliging him all winter long.

And, quite frankly, at Thanksgiving time turkeys are a huge loss leader for many stores.  Plus, Walmart price matches.  I think last year I bought 5 frozen turkeys.  It’s a really cheap way to feed your family if you have the room to store them.

I used to use the oven bags to bake my turkeys, but honestly one time I ran out and didn’t know it but still wanted to make the turkey.  I have a big oven roaster pot so I used that.  I found out that as long as you aren’t constantly messing with it the roaster does the same thing.  One Food Network special featured Gordon Ramsey making a turkey.  The lasting impression that I had?   TO LEAVE THE OVEN DOOR CLOSED.  Done.  I have no problem with that.  The turkey doesn’t need to be basted as long as it is covered some how.  Just leave the turkey.  I promise!  Leave it!  Cover it and leave.  You can do it.

I also refuse to stuff my turkey with stuffing.  It makes some rocking stuffing, but some dried out turkey.  Nope.  Not going to do it.  I use a bunch of things, but stuffing is not one of them.  I need a moist turkey or I’m not going to eat much of it.  I have found that a couple of oranges cut up (skin and all) stuffed in the turkey do a really amazing job of giving that turkey some moisture without giving it a citrus flavor (I wouldn’t like that – I do not like citrus on meat).

To make turkey like me this is what you need:

  • 1 Turkey (The pics and quantities I used are for a 12-pound turkey which I know is small but it was also free from the store!  SCORE!)
  • 2 oranges quartered
  • 1 small bunch of sage
  • 1 small bunch of rosemary
  • 1 stick of butter
  • 2 onions (this time I had 1 giant onion and that was fine) sliced but not diced
  • little salt and pepper
  • a turkey roasting pot big enough that you can close
  • 1 thermometer (I use electric so I can stick it in after an hour or 2 and close the oven and lid on the roaster)

Preheat your oven to 325.

Wash the turkey, do take the neck and gizzards out *yuck*.  Dry the turkey off and put it on the rack of your pan (you should have a rack).  Get your oranges.  Stick a couple inside the turkey, a piece or two in the neck area covered in skin, and then place the remaining oranges around and touching the turkey.

Get your butter and cut it up into about 6 slices.  This is where it gets tricky!  Go to your turkey and using your hands make a hole in between the turkey breast and the turkey skin.  Push a butter pat with some of the fresh herbs down and get it on top of the breast.  Repeat this 6 times on all areas of the turkey breast (really the legs don’t need it anyways – keep that butter on your white meat). *notice in the pics that you can see the herbs through the skin!  You will be able to see them in the done pics too!*

Take your onion and put some inside the turkey some around the outside.  Put some more of the fresh herbs inside the turkey.  If you have a piece of celery (I use the tops and left overs from making stuffing) put that in there too! 

Sprinkle a little salt and pepper on the top and stick the lid on.  Say good-bye for a long time.  You are only allowed to open that lid to insert the thermometer after at least 1-1/2 hours of cooking!  NOT BEFORE!

I let my turkey get to 165 degrees and then I pull it out to rest.  Keep it warm.  Either keep the lid on or put some tinfoil and then heavy towels on the turkey and let it sit for at least 1/2 hour.  I promise if you insulate it, the turkey will still be piping hot!  And juicy.

Happy Thanksgiving or in the case of my family, happy Saturday we feel like eating turkey!

*Here is the done turkey.  If you need to have brown skin you will have to cook it uncovered until the skin browns.  I personally do not need brown skin so mine isn’t as pretty but it is more delicious.  I don’t want my turkey uncovered in the oven!*

 

Moist Delicious Turkey

Ingredients

  • 1 Turkey (The pics and quantities I used are for a 12-pound turkey which I know is small but it was also free from the store! SCORE!)
  • 2 oranges quartered
  • 1 small bunch of sage
  • 1 small bunch of rosemary
  • 1 stick of butter
  • 2 onions (this time I had 1 giant onion and that was fine) sliced but not diced
  • little salt and pepper
  • a turkey roasting pot big enough that you can close
  • 1 thermometer (I use electric so I can stick it in after an hour or 2 and close the oven and lid on the roaster)

Instructions

  1. Preheat your oven to 325.
  2. Wash the turkey, do take the neck and gizzards out.
  3. Dry the turkey off and put it on the rack of your pan
  4. Slice Oranges in quarters, place a couple inside the turkey, a piece or two in the neck area covered in skin, and then place the remaining oranges around and touching the turkey.
  5. Get your butter and cut it up into about 6 slices. Push a butter pat with some of the fresh herbs down underneath skin on top of breast
  6. Repeat this 6 times on all areas of the turkey breast
  7. Take your onion and put some inside the turkey some around the outside.
  8. Put some more of the fresh herbs inside the turkey.
  9. Sprinkle a little salt and pepper on the top and stick the lid on.
  10. Place turkey in oven until Breast has reached 165 degrees
  11. Let Turkey rest, covered while breast rises to 180 degrees
  12. Slice and Serve
http://whoneedsacape.com/2012/11/moist-delicious-turkey/

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Comments

  1. I love a moist turkey, too-.no open roasting for me! I stuff my turkey with quartered apples and onions,and rub it all over with a little olive oil and Tony Cachere’s seasoning blend. Then I put it in the roaster pan upside down (breast side down) and cover. There’s something about having the breas on the bottom-I think all of the good juices run down and keep it moist. Like your’s, mine isn’t a “pretty” bird, but it’s delicious!

    • Charlene,

      I have done the turkey upside down…but I have to admit it was an accident:) I can’t lie – I started getting confused. and yes yes it was one of the most moist turkeys I have had. The only problem I had with it is the difficult time getting it out of the pan!

      I am going to try the quartered apples. My stuffing (which is coming out later this week) is apple onion sausage…so that would be really good together!

  2. Diane Schaefer says:

    I have been cooking my turkey like this for years NO STUFFING IN THE BIRD YUCk, it does in factdry out the bird, but i use a combo of lemons& oranges, knob of garlic cut in half celery chunks onion quartered (and not gonna eat them anyway) salt &pepper pepper& poultry seasoning. Butter &you herbs on top no rack throw raw carrots &you stick of celery to keep turkey off bottom of pan roast that baby yummmez

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