- Ready In:
- 8hrs 20mins
- 13 lbs turkey, any size will work
- seasoning, such as sage,poultry seasoning,thyme,italian
- 2 onions
- 1 stalk celery
- 2 cloves garlic
- 2 bay leaves
- other seasoning
- SAFETY NOTE: This method is designed for turkeys cooked ONLY in heavy-duty roasters with roaster lids, such as the old blue enameled ones. This method is NOT designed for use with semi-translucent oven roasting bags, uncovered roasters, or turkeys covered with aluminum foil, as they may not retain a high enough heat for long enough to complete the cooking process.
- Remove all internal organs from both ends of the turkey.
- I usually cook these in a pot to make broth (strained, of course) for my dressing, discarding the organs after cooking. If you make giblet gravy, chop and include these cooked organs in your gravy.
- Rinse and drain turkey. Spread seasonings of your choice all over the turkey, inside and out.
- Put the onion, celery and garlic cloves inside the turkey, along with several bay leaves.
- Place turkey, breast side up, in a HEAVY-DUTY roaster and cover with roaster lid.
- Look on the outside of the bag in which you bought the turkey.
- Find the baking chart and the size of your turkey.
- Here is how to calculate the length of time to cook your turkey: Use the chart on the turkey bag, (using 13 lb. turkey as example).
- If it says cook 4 hours at 325 degrees, DIVIDE THE RECOMMENDED COOKING TIME IN HALF (4/2=2 hours) and ADD 30 MINUTES.
- Thus, the cooking time for this example would be 2-1/2 hours at THEIR recommended temperature of 325 degrees.
- Cooking time for a larger turkey would be calculated in the same manner.
- When cooking time is up, DO NOT open oven door.
- No Peeking! This will lower the oven temperature.
- Turn oven OFF and leave covered roaster in the oven until morning OR 6+ hours, removing roaster while it is still nice and warm.
- When you open the roaster, the turkey will be falling off the bones, and ever sooo moist.
- NOTE:If you have any question about the turkey reaching the safe internal temperature of 170 degrees, insert one of those new thermometers that let you put a temperature probe through the side of the oven door and into the turkey.
- Set timer to alert you when it reaches 170 degrees.
- My alert goes off every time, so I know this method is cooking the turkey safely.
- NOTE: If you like an even moister turkey, soak it in a brine/buttermilk solution for several hours before roasting.
- Or you can use an injector to inject liquid seasoned marinade into the turkey meat before cooking.
- SAFETY NOTE: Once the turkey reaches room temperature, it should be served or refrigerated.
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This recipr worked wonders!! My turkey came out tender and literally falling off of the bone. Everyone loved it, I will prepare my turkey like this all the time now. Only one suggestion, add the time to put the turkey in the oven. I finished cooking mine at 3 in the morning and opened it up at 10 in the morning. Worked good for me (20lb. turkey).
RECIPE SUBMITTED BY
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,