Homestyle Turkey, the Michigander Way

Homestyle Turkey, the Michigander Way

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"A simple, down to basics recipe when it comes to the good old tom turkey. Originally submitted to"
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servings 548 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 68.3 g
  • 137%
  • Cholesterol:
  • 210 mg
  • 70%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. 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.
  4. 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.


  1. 239 Ratings

Most helpful positive review

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 bo...

Most helpful critical review

I cooked this turkey per the instructions and it was sooo dry....bummer

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 bo...

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 browni...

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...

I would give this recipe 10 stars if I could! I was raised a half mile from Cornwell's turkey farm outside of Marshall Michigan. I can tell you that this is the closest you will get to their "...

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...

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 ...

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 s...

I love making this turkey because it is so incredibly easy! I have made it for big groups on more than one occasion and it has gone over very well! One guy even said it was better than his mothe...

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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