This classic recipe for Cooking Thanksgiving Turkey uses a simple but flavorful seasoned stock for basting. This is such a delicious dish, you may not want to wait for the holidays!
- 1 (12 lb) whole turkey, thawed
- 6 Tbsp butter, divided
- 4 cups warm water
- 3 Tbsp chicken bouillon
- 2 Tbsp onion powder
- 2 Tbsp parsley, chopped fine
- 2 Tbsp seasoning salt
- 1 tsp pepper
Remove the neck and giblets from the turkey.
Rinse the turkey in cold water, then pat dry inside and out.
Carefully lift up the skin from the turkey on each side to make a pocket.
Place 3 tbsp of butter under the skin on each side.
Preheat the oven to 350F degrees.
Place the turkey breast side up on a roasting rack in a large roasting pan.
In a large mixing bowl, combine water, bouillon, onion powder and parsley.
Mix well and pour the mixture over the turkey.
Season the turkey with salt and pepper to taste.
Cover the turkey tightly with aluminum foil.
Bake 3 Â½ hours, basting every 30 minutes with juices from the roasting pan.
Remove foil and cook an additional 45 minutes.
Turkey is done when the skin is golden brown and the internal temperature of the breast meat is 170F degrees.
Remove the turkey from the oven and let it rest for 30 minutes before carving.
Yield: 12 servings