16
Submitted by MrsM1021
"This recipe was shared with me by my wonderful boss who is an AMAZING chef! He helped make my 1st Thanksgiving one to remember by giving me this recipe. This Turkey is so moist and so easy to make!"
photo by cvasquez77 
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Serves:
-
13
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ingredients
- 1 (13 lb) whole turkey (uncooked)
- kitchen twine (to tie Turkey)
- aluminum foil
- 2 cups butter (softened)
- 1 1⁄2 ounces fresh sage
- 1 lb bacon (uncooked)
- 1 onion
- 1 garlic clove
- salt (to taste)
- pepper (to taste)
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directions
- Pre-heat oven to 325°F
- Remove giblets and neck from Turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
- Chop Onion and Garlic and mix together. Once chopped and mixed, stuff the Onion and Garlic mixture into Turkey.
- Tie up the Turkey's wings, legs, and drumsticks with Kitchen Twine as desired.
- Chop Sage and mix in with softened Butter.
- Rub Sage/Butter mixture under the skin and over the skin of the Turkey.
- Salt and pepper Turkey to taste.
- Place uncooked, Bacon slices all over the skin of the uncooked Turkey. They will stick onto the buttered Turkey.
- Insert an Oven-Safe Meat Thermometer into the inner thigh area near the breast of the Turkey but not touching the bone.
- Place Turkey in a roasting pan and use Foil to tent the uncooked Turkey.
- Remove foil tent for last hour of cooking Turkey.
- Continue to let bacon cook on Turkey for an additional 15 minutes, then remove. (OPTIONAL - Bacon can then be chopped and placed in a separate dish of your choice).
- Remove Turkey from oven once 160 degrees is reached internally in the Turkey.
- Allow Turkey to rest for 20-30 minutes, then carve (during the rest period, Turkey will continue to cook to 165 degrees).
Questions & Replies
-
Hello! This looks amazing! I'm going to be making this as a first time turkey roaster. I know most Turkey recipes call for a brine- Do I need to brine this turkey, and if so any recommendations on that? Thank you in advance!
S876911
-
Can this recipe be done in an electric roaster using same temp guidelines?
fpipke
-
can this recipe be cooked on a pellet smoker, following the temp guidelines?
Joe T.
-
What if the turkey is 22 pounds. Do I double all the ingredients?
rbeiruti
-
Not understanding calorie counts, sodium etc. Recipes are listing from 950 to 2500 cal, this can not be per serving unless the Turkey is made out of butter. Is this per serving or per bird?
tammy
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Reviews
-
This actually turned out REALLY good! I made my adjustments according to my preferences (like 'stuffing' the turkey with veggies, herbs, lemons) and instead of sage I always use lots of Herbs de Provence mixed in with the butter) then put the bacon on the key places. Kind-of followed the timing for removing the bacon- turned out beautifully! The bacon really does a great job of basting and adds a great flavor!
JanetEnd
-
I've been using this recipe for a few years now and I absolutely love it! I've always used different sized turkeys as well and they always come out perfectly in the 3hrs it asks for! I've had people RAVE about my turkey thanks to this recipe!
Britney H.
-
Great!!! Made turkey exactly as recipe - was amazing!! Everyone loved it - soooo moist. Loved the sage and butter together- mmmmm!!!!
Joy W.
-
This turkey was unreal! Huge success on Thanksgiving! The skin came out golden and crispy. And the white meat came out so moist - not dry at all. The bacon kept the turkey moist and flavorful (but the turkey doesnt taste like bacon) I only basted the turkey a few times in the last hour. The bacon drippings made the gravy so tasty (not exactly a "healthy-choice" for gravy but it really added some amazing flavor!). My only changes: I stuffed the turkey with lemon, celery, onion and carrots. Per one of the reviews below, I started with just 1 cup of butter and added more as needed. Excellent recipe!
SammyJim33
-
I made this turkey recipe for the first time last Christmas & again today for Thanksgiving. This recipe is fantastic! The breast turns out so moist, it is easily comparable to the dark meat. I highly recommend this for any occasion in need of a turkey. *I thought the 2 cups of butter was too much to use, so I started with just 1 cup and add more as needed. Thanks for posting such a great recipe!!!
7WitchWay
see 10 more reviews
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Tweaks
-
I added some fresh rosemary inside the turkey after stuffing it with the garlic and onion. It added a great aroma and a bit of flavor that I love when roasting a bird!
Kaye Lynn Vivoli
-
This actually turned out REALLY good! I made my adjustments according to my preferences (like 'stuffing' the turkey with veggies, herbs, lemons) and instead of sage I always use lots of Herbs de Provence mixed in with the butter) then put the bacon on the key places. Kind-of followed the timing for removing the bacon- turned out beautifully! The bacon really does a great job of basting and adds a great flavor!
JanetEnd
RECIPE SUBMITTED BY
MrsM1021
- 1 Follower
- 1 Recipe
- 2 Tweaks
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