Turkey (Baked)
This recipe is the same one my mother used. The only difference is, I use an oven bag and she used to soak a new/clean white pillowcase in butter and covered the bird with it followed by foil. She would then have to baste the bird about every hour. Either way, it comes out super moist and delicious!
This recipe is the same one my mother used. The only difference is, I use an oven bag and she used to soak a new/clean white pillowcase in butter and covered the bird with it followed by foil. She would then have to baste the bird about every hour. Either way, it comes out super moist and delicious!
- Carbohydrate 0.484994629437983 g
- Cholesterol 333.84398432 mg
- Fat 27.6951813021388 g
- Fiber 0.0167749015399529 g
- Protein 98.9654598843731 g
- Saturated Fat 13.6301436634539 g
- Serving Size 1 1 Serving (472g)
- Sodium 319.522891280773 mg
- Sugar 0.46821972789803 g
- Trans Fat 3.16410233081963 g
- Calories 672 calories
Step-by-step
- Remove the neck and giblets from the cavity of the bird. Completely clean/rinse the bird and pat it dry.
- Coat the turkey with the oil (or butter if you prefer).
- Season with the salt and pepper inside and out.
- Place two sticks of the butter inside the cavity of the bird.
- Using the tips of your fingers, lift up small areas of the skin all around the bird. Place a small pat of butter there under the skin.
- Using kitchen string, tie the legs together.
- Preheat the oven to 350F degrees.
- Add the flour to the baking bag. Holding the opening closed with just your hand, shake the bag to coat the inside with the flour.
- Add the turkey to the bag, leaving a little room on each side. (If you want, you can spray the top and sides of the bag with cooking spray to help prevent sticking.)
- Close the bag using the supplied nylon tie; cut six 1/2" slits in the top of the bag.
- Place the bird in a large roasting pan that is at least 2" deep and tuck in the bag end.
- Bake for about 4 hours (You may have to turn the bird halfway through the baking to prevent over browning while you complete the baking time) until the meat thermometer reads 180F degrees when inserted into the thickest part of the inner thigh without touching the bone.
- Turn the oven off and let the bird rest for 15 minutes before removing.
- Add water to the broth at a ratio of 2 parts water and one part broth. Then use the broth in other recipes like noodles or dressing. You can also freeze it for later use.
My Mom's Secret to a Perfectly Moist Baked Turkey
Thanksgiving is just around the corner, and what better way to celebrate this special occasion than with a juicy, flavorful turkey that's sure to impress your family and friends? This recipe isn't just any turkey recipe; it's a family heirloom passed down through generations, a testament to the culinary wisdom of my mother.
I vividly remember my childhood Thanksgivings, the aroma of roasting turkey filling our home with warmth and anticipation. My mother, a true culinary artist, always prepared the turkey with her own unique technique. Instead of using a modern oven bag (though I do, for convenience!), she employed a surprisingly effective method: soaking a clean pillowcase in butter, wrapping the turkey in it, and then layering it with foil. This unconventional approach, though labor-intensive, resulted in an exceptionally moist and flavorful bird – a secret she guarded closely.
Over the years, I've perfected my own version of her recipe, using an oven bag to streamline the process while preserving that signature moistness. It's a simple recipe, really, but the outcome is nothing short of extraordinary. The result? A turkey so tender and succulent, it practically melts in your mouth. The secret, I believe, lies not just in the technique, but in the love and care that goes into preparing it – a legacy passed from mother to daughter, a tradition worth preserving.
This year, I'm sharing this family recipe with you, hoping it becomes a cherished tradition in your own home. It's more than just a recipe; it’s a piece of my family's history, a story told through the savory aroma and tender texture of a perfectly roasted turkey. I encourage you to try it – it’s a guaranteed crowd-pleaser.
Beyond the Bird: Making Memories
But Thanksgiving is about more than just the turkey. It’s about gathering with loved ones, sharing stories, and creating lasting memories. I love the chaos of the kitchen, the flurry of activity, the laughter and chatter that fills the air. It's a beautiful symphony of family, friends, and the delicious aromas of a traditional Thanksgiving feast. I remember the hustle and bustle as everyone pitched in, preparing the sides and setting the table. Those memories are as precious to me as the taste of my mother's perfect turkey.
As the years have passed, and I've started my own traditions, I've carried on many of my mother’s practices. I strive to create the same warm, welcoming atmosphere she did in our home, ensuring that our own gatherings are filled with laughter, love, and the comforting scents of freshly baked goods and, of course, the star of the show: a perfectly roasted turkey.
This Thanksgiving, I invite you to step into my kitchen, share in my traditions, and create your own memories around a table laden with delicious food and the company of loved ones. Whether it's the classic cranberry sauce, the comforting stuffing, or the centerpiece of the table – my mother’s amazing turkey – the ingredients for a perfect Thanksgiving are far more than just recipes; they are the building blocks of cherished memories.
So, gather your family and friends, roll up your sleeves, and embark on a culinary adventure that will not only tantalize your taste buds but also warm your heart. Let the aroma of a perfectly roasted turkey fill your home with warmth and love, as you celebrate this special occasion with those you hold dear. Happy Thanksgiving!
