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Homestyle Turkey, the Michigander Way
SUBMITTED BY:
Robin C.
PHOTO BY:
Allrecipes
"A simple, down to basics recipe when it comes to the good old tom turkey. Originally submitted to ThanksgivingRecipe.com."
RECIPE RATING:
Read Reviews
(124)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (12 pound) whole turkey
6 tablespoons butter
4 cups warm water
3 tablespoons chicken broth
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets or you can add these to pan if these are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
Combine the water with the bouillon, and sprinkle in the parsley flakes and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil and bake in preheated oven for 4 to 5 hours. For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
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REVIEWS
Reviewed on Dec. 26, 2005 by
IHAVE2BOYS
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IHAVE2BOYS
Dec. 26, 2005
Wow, easy and great! And moist! Last year I made "Perfect Turkey" from this site, which required both brining and turning over during cooking. Don't bother with either! Make this much-easier and just-as-good turkey instead! The only changes I made were to put the turkey on a bed of onion, celery & carrot chunks, and to stuff a few pieces of the above plus a chopped apple into the cavity. None of these veggies are eaten, but they give the turkey and juices a great flavor. Don't use the cooking times in the recipe as my 20-lb bird took only 4 hours. (Also note that in ingredient list, "broth" is supposed to read "bouillon.")
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9 users found this review helpful
Wow, easy and great! And moist! Last year I made "Perfect Turkey" from this site, which...
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Reviewed on Dec. 4, 2007 by
Cooking 101
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Cooking 101
Dec. 4, 2007
I first reviewed this on Nov. 20 but after reprinting it since I lost mine went through the reviews again and decided to update since I seen some had some issues with it being dry and not browning. I used a 23 pound turkey and replaced the water with chicken broth. I used the same amount of butter for the pockets, rubbed it with olive oil and I took the foil off the last hour so it could brown. I also let the turkey rest covered with foil for 30 minutes before carving so the juices would flow back throughout the turkey. After transferring the carved pieces to the platter there was still juices left on the platter after the turkey was all gone. That's how juicy the turkey turned out to be. Nov. 20th review: This makes the best turkey, moist, tender, delish. I found this recipe last Thanksgiving and use it to cook turkey year round. I do add quite a bit more chicken stock (personal preference) and make gravy with the drippings. Yummy
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7 users found this review helpful
I first reviewed this on Nov. 20 but after reprinting it since I lost mine went through the...
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Reviewed on Nov. 28, 2005 by
DianeF
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DianeF
Nov. 28, 2005
Wow! Thanks for posting Robin! I'm so glad that I decided to try this procedure for roasting turkey! I used 1 Tbls. Better than Bouillon Turkey Base in lieu of the chicken 'broth' (assumed that Robin meant bouillon/base since it was only 3 Tbls.) and only used 2 cups water, but ended up with almost 1 quart of fabulously flavored stock when the liquid was poured off, strained and defatted! Easiest, tastiest gravy base ever! I also cut back on the butter, using only 4 Tbls. I used my oval roaster and simply put the lid on it instead of covering it with foil... the 14 lb. bird I made was done to perfection in 3 hours! Since my turkey was done quicker than I had figured, I didn't get that '45 minute window' to remove the foil to let the turkey brown. I ended up turning on the broiler and returning the bird to the oven, after pouring off the liquid, to add color to the skin.. @8 minutes worked great!
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7 users found this review helpful
Wow! Thanks for posting Robin! I'm so glad that I decided to try this procedure for roasting...
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Reviewed on Jul. 15, 2005 by
PRAISELDR
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PRAISELDR
Jul. 15, 2005
OK, I know everyone's written about this recipe, but I just have to say that we NEVER eat turkey. I made this for Christmas last year (I was in a "traditional" mode) It literally fell off the bone. It was incredible. We devoured it. NOTHING LEFT. Since then, we've made it several times. Each time - amazing results. I have referred many people to this recipe. It's worth it's weight in gold!
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6 users found this review helpful
OK, I know everyone's written about this recipe, but I just have to say that we NEVER eat...
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Reviewed on Nov. 26, 2004 by
Michigan Mommy
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Michigan Mommy
Nov. 26, 2004
Being a vegetarian I had never made a turkey before, this year I hosted my first Thanksgiving and of course wanted a turkey for my meat-eating family so I made this one (my husband cleaned it and pulled out the giblit bag --too yucky for me). Everyone loved this turkey, it was so moist it was falling off the bone. My only complaint about it is that it is so moist it is hard to remove from the roasting pan/rack, so for looks it didn't really make it to the table, but it was sliced up for the buffet and everyone loved it. I made it in our 18 qt roaster oven and did not cover it with foil. A complete success (except for presentation) and I'll probably use this recipe should I make a turkey again.
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5 users found this review helpful
Being a vegetarian I had never made a turkey before, this year I hosted my first Thanksgiving...
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Reviewed on Jul. 23, 2003 by NJSS2000
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NJSS2000
Jul. 23, 2003
My neighbor gave us a turkey, so I tried this recipe. Very Good, but the gravy that I made from the drippings was really salty.
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5 users found this review helpful
My neighbor gave us a turkey, so I tried this recipe. Very Good, but the gravy that I made...
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Reviewed on Nov. 25, 2007 by
cookinme
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cookinme
Nov. 25, 2007
This was a fantastic turkey....I did change a few ingredients. Instead of warm water I used half chicken broth and half apple cider. I also reduced the butter I put under the skin. This was a great juicy tasty turkey. And the gravy I made with the drippings was one of the best I ever made. Oh my bird was 13 pounds and it was done in just over 3 hours. Five stars with my changes....thanksRobin!
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4 users found this review helpful
This was a fantastic turkey....I did change a few ingredients. Instead of warm water I used...
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Reviewed on Apr. 2, 2007 by CW2
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CW2
Apr. 2, 2007
I love, love, love my turkey this way. I don't do the buillion, but use 4 cups of chicken broth instead. The last time I made this, I accidently did 3 tblsp of the onion, parsley, and season salt, but it still turned out great. I usually line my roaster with foil, put all the ingredients on the turkey, wrap it tight, and slow roast on 250 for about 7 to 8 hours (don't even touch it). Yummy stuff!!!!
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4 users found this review helpful
I love, love, love my turkey this way. I don't do the buillion, but use 4 cups of chicken...
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Reviewed on Apr. 11, 2003 by
GENINE810
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GENINE810
Apr. 11, 2003
This was a great recipe but instead of using 4 cups of water I used 2 cups of wine and 2 cups of water. It was my first time making a Thanksgiving Turkey and it was fantastic. I had a 10lb bird and I would recommend using less liquid though for the smaller ones.
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4 users found this review helpful
This was a great recipe but instead of using 4 cups of water I used 2 cups of wine and 2 cups...
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Reviewed on Dec. 18, 2007 by
DSGOOD 33