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    You are in: Home / Recipes / Kentucky Roasted Turkey Recipe
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    Kentucky Roasted Turkey

    Kentucky Roasted Turkey. Photo by The Spice Guru

    1/1 Photo of Kentucky Roasted Turkey

    Total Time:

    Prep Time:

    Cook Time:

    28 hrs 45 mins

    25 hrs

    3 hrs 45 mins

    The Spice Guru's Note:

    My recipe for an oven-roasted turkey seasoned with my KFC Original Recipe Breading Mix (Copycat).

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    Serves: 16


    Kentuck ...

    Units: US | Metric


    • 7257.47 g fresh turkey (pre-brined okay)


    • 7568.0 ml water or 7570.88 ml water
    • 177.44 ml unseasoned meat tenderizer
    • 88.74 ml msg





    1. 1
      NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A VERY CLEAN OVEN! (STEP ONE): PLACE one fresh (or properly, completely thawed) 16 lb turkey in a large colander in sink; REMOVE neck and gizzards from one fresh (save neck and gizzards for stuffing and/or gravy if desired); RINSE turkey inside and out under cold running water above colander; ALLOW to drain; MEASURE the BRINE BASE ingredients into a sterilized 5 gallon bucket: 8 quarts (32 cups) water, 3/4 cup unseasoned meat tenderizer, 6 tablespoons Accent seasoning; SLOWLY lower turkey into the bucket with brine; COVER; ADJUST refrigerator racks to fit the 5 gallon bucket; PLACE bucket in refrigerator between 12 to 24 hours (if desired you may inject the brine solution into turkey evenly, using a poultry brine injector).
    2. 2
      PREPARE the stuffing for Savory Herbed Poultry Dressing refrigerate until chilled; REMOVE top rack from oven; PLACE bottom rack in the lowest position; PREHEAT oven to 450°F.
    3. 3
      SOFTEN 1 stick unsalted butter to room temperature; FUNNEL 2 tablespoons KFC Original Recipe Breading Mix (Copycat) (use seasoning mix only without added flour) into an empty spice shaker; SET aside.
    4. 4
      REMOVE turkey from brine after marinating; SET turkey again in the large colander in sink; BRING a large pot of water to near-boiling; CAREFULLY pour scalding hot water over turkey skin and into cavities; ALLOW turkey to drain and cool in colander; LOOSEN skin from turkey from the neck end by sliding fingers under the skin to the end of the breast without tearing skin; APPLY the butter well under the beast skin and on every outer surface, followed by a sprinkle of the reserved seasoning in spice shaker; TURN turkey breast side down and sprinkle cavity of turkey well with the seasoning; FILL neck cavity with prepared stuffing without packing; CLOSE skin flap over and sew-fasten with toothpicks; TURN turkey over; TUCK the wing tips below turkey to secure in place. FILL the large cavity of turkey loosely with stuffing; TIE legs together securely using kitchen twine; SPRINKLE turkey liberally and evenly with the reserved seasoning in spice shaker (you don't have to use all of the seasoning, just season turkey well).
    5. 5
      ADD the prepared onions, carrots and celery to the bottom of a large roasting pan; ARRANGE the sage sprigs and bay leaves over vegetables; POUR 2 cups water into roasting pan to cover herbs completely; PLACE a roasting rack over vegetables and herbs in pan; PLACE turkey onto rack; RUB the outer surfaces of turkey evenly and generously with the remaining RUB; PLACE turkey into preheated 450°F oven on low rack.
    6. 6
      FIRST, set oven timer for 45 minutes; ROAST turkey at 450°F until timer sounds; REDUCE oven temperature to 325°F; SET oven timer for 1 hour and 15 minutes.
    7. 7
      INSERT an instant-read thermometer without touching bone into the thickest part of the breast to read 165°F -- and in the thigh -- 180°F; OTHERWISE, continue roasting at 325°F and basting if desired) and reading temperature of turkey, until the temperatures are reached.
    8. 8
      TRANSFER turkey to a serving platter; COVER turkey loosely with foil; ALLOW turkey to set between 20-30 minutes before carving.
    9. 9
      CARVE properly for optimum enjoyment.
    10. 10
      SERVE and enjoy!

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    Nutritional Facts for Kentucky Roasted Turkey

    Serving Size: 1 (1016 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 794.5
    Calories from Fat 380
    Total Fat 42.2 g
    Saturated Fat 13.9 g
    Cholesterol 323.9 mg
    Sodium 339.3 mg
    Total Carbohydrate 3.9 g
    Dietary Fiber 1.1 g
    Sugars 1.9 g
    Protein 93.2 g

    The following items or measurements are not included:

    meat tenderizer



    fresh sage

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