Sherry's German Turkey Recipe - Allrecipes.com
Sherry's German Turkey Recipe
  • READY IN 4+ hrs

Sherry's German Turkey

Recipe by  

"Give your Thanksgiving dinner a twist this year. You will be pleasantly surprised at the indescribable flavor of this turkey. Well, WOW comes to mind. I got the general recipe from a German friend of mine with an added twist of my own. I have had so many raves about my turkey that everyone now comes to my house on Thanksgiving. Definitely a crowd pleaser, there has never been left over turkey at my house. Thanks Evelyn :)"

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.
  3. Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.
  4. Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 4 hrs
  • READY IN 4 hrs 25 mins

Footnotes

  • Tip
  • To get ahead for the big day, you can prepare turkey the night before, then refrigerate and roast the next day.
  • Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2008

This turned out great- the meat nearly fell off the bone, and this is only my second turkey ever to make. I made it as written, except I accidentally forgot the celery. I had to make my own Soul Food seasoning (via the help of another member)using: 2 T ground pepper, 2 T garlic powder, 2 T onion powder, 2 T chili powder, 1 t dried parsley, 1 T paprika, 1 T salt, 1 t ground thyme, 1 pinch cayenne pepper, and 1 t celery seed. I took the suggestion of another review and thickened the juices with a bit of flour, some sour cream, and a generous amount of black pepper to make a really good gravy. My dad said this turkey was better than his mom's, and that's huge.

 
Most Helpful Critical Review
Apr 08, 2006

The turkey came out very dry and the bacon was burnt onto the turkey. I followed the recipe to the T. Just didn't trun out very well.

 
Jan 06, 2010

OMG! This was the best turkey ever. I admit that I am not a big roasted turkey fan so I'm always looking for new twist to spruce up a normally dry and tastless main course. This recipe did just that. It was easy to do the night before and it was gorgeous when it came out of the oven. I'm still getting phone calls for visitors about how moist and tasty the turkey was. I was expecting that the salt in the bacon would be too much but it was totally neutralized. I have never had a turkey fall off the bone will trying to carve it. This recipe is worth 10 stars but I can only give 5. P.S. Soul Food seasoning...is the same thing as McCormick's Seasonal or Lawry's Season Salt. I compared the labels. Eat and be Merry!

 
Jan 07, 2006

My very first turkey, and it got raves from the family!!! Of necessity I made my own soul food seasoning, left off the bacon, and used a roaster instead of a bag (I had it cover and basted it a few times.) I used the drippings, a dolop of sour cream and flour mixed in warm water to make the gravy....it was great. THANK YOU for sharing this recipe!

 
Nov 21, 2006

Over the years, we have cooked about 32 Thanksgiving dinners. I tried this recipe 2006, and it is the very best recipe by far. The turkey was mild and very juicy. Maybe it helped that we wrapped the turkey in aluminum foil. We removed it the last 50 minutes to get it brown and crispy. It was DELICIOUS !

 
Jan 05, 2006

This turkey was wonderful, very moist. It was the best turkey I have ever fixed. I did have to cut up the veggies, apple and orange so they would fit in the cavity. Again, it was terrific!!

 
Nov 22, 2011

Nowhere did I read 2# of bacon for a 22# turkey. If you choose not to have 1# of bacon on an 18# turkey--either use less or another recipe. If you have not tried the original recipe--mouth shut! Only want your info if you have tried THIS RECIPE. Thank you

 
Nov 24, 2006

I wanted to have a juicy turkey this year, because every other year its so dry. I ran across this recipe and gave it a try. The turkey was so good, tender and juicy. Everybody loved it and said it was this best ever. We're gonna start doing this every year.

 

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Nutrition

  • Calories
  • 883 kcal
  • 44%
  • Carbohydrates
  • 3.6 g
  • 1%
  • Cholesterol
  • 326 mg
  • 109%
  • Fat
  • 50.9 g
  • 78%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 96 g
  • 192%
  • Sodium
  • 666 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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