Best Ever Roast Turkey

"A delicious tender juicy flavor full tender roast turkey recipe (some people call it drunk turkey"
photo by a user photo by a user
Ready In:
4hrs 30mins




  • Preheat oven at 325 degrees on bake and adjust racks so the pan is 6 to 8 inches from top inside of oven
  • allow 4 hrs before serving.
  • wash the turkey well with cold water.
  • remove neck ,giblet,heart, liver.
  • cut wing and tail off turkey
  • remove fat pads from turkey.
  • line your roasting pan well with foil spray with pam.
  • (easier clean up.
  • place a rack on pan bottom.
  • no rack?.
  • make balls of foil and cover entire bottom of pan.
  • place turkey in pan on rack or on balled up foil.
  • pat dry with paper towels.
  • chop up 1 bunch parsley or use dried parsley leafs.
  • place in 1 qt bowl.
  • add 2 tbs poultry seasoning.
  • 2 tbs sea salt.
  • 1 tbs fresh ground pepper.
  • add olive oil.
  • add 1/2 of melted butter to mixture.
  • mix well.
  • place wings /tail LIVER roast only HEART & GIZZARD on each side of the pan.
  • or make stock for gravy do not use liver it makes the gravy bitter.
  • first pour enough sherry wine to cover bird usually 1 cup rub the outer skin well with the wine.
  • rub the herb butter oil over entire turkey.
  • massage well over skin
  • add mixture to cavities too.
  • add celery 1 bunch parsley.
  • peel cut carrots and onions whole or half to cavity
  • after the bird is cooked you can dice the veggies.
  • while bird rests and add the cooked veggies to your stuffing.
  • if you desire.
  • pour rest of butter over breasts.
  • add 1 cup of water to pan bottom do not pour over bird.
  • place lid on pan or cover well with foil.
  • bake the turkey half way (2 hrs).
  • after 2 hrs remove pan and bird from oven.
  • place on trivets or stove top.
  • remove foil baste well.
  • no juice? add more water to pan bottom.
  • then baste entire bird
  • add 1 cup more sherry wine.
  • cover pan again w foil or with lid.
  • return to finish baking/roasting.
  • baste periodically.
  • last hr of roasting remove foil from pan to brown the bird.
  • check temp of bird thickest part of breast should read.
  • 170 degrees.
  • remove bird and place on platter tent with foil
  • let rest out of oven.usually 25 minute.
  • use a gravy separator -- place the skimmed juices.
  • in a separate container (for gravy).
  • brush the resting bird w the reserved fat.

Questions & Replies

Got a question? Share it with the community!


  1. I would love to try this recipe but the instructions are vague and far too drawn out; please revise



Find More Recipes