Homestyle Turkey, the Michigander Way
This is the best turkey recipe ever!! Comes out very juicy, tasty. I placed a red apple into the cavity...the smell in the kitchen was wonderful!!
Yield
16 servingsPrep
10 minCook
5 hrsReady
5 1/6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | pounds |
turkey
|
|
| 6 | tablespoons |
butter
divided |
|
| 4 | cups |
water
warm |
|
| 3 | tablespoons |
chicken broth
|
|
| 2 | x |
parsley stems
dried |
* |
| 2 | tablespoons |
onions
minced |
|
| 2 | tablespoons |
seasoned salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5.4 | kg |
turkey
|
|
| 9E+1 | ml |
butter
divided |
|
| 946 | ml |
water
warm |
|
| 45 | ml |
chicken broth
|
|
| 2 | x |
parsley stems
dried |
* |
| 3E+1 | ml |
onions
minced |
|
| 3E+1 | ml |
seasoned salt
|
|
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and bake in the preheated oven 3½ to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely
