How To Cook A Turkey – Moist, Fall Off The Bone Baked Turkey

by Sherry Riter in Cooking  ,Food,Meat,Recipe

Turkey is delicious during any time of the year, but it is often eaten during the holidays. You don’t have to spend all day fretting over the turkey and waiting for it to be finished cooking to know if it will taste delicious or be moist if you use this very easy to follow recipe.

Moist, Fall Off The Bone Baked Turkey
Moist turkey is truly the only way to eat a turkey.
If it is moist without gravy,
then it is one good turkey
and that’s exactly what this recipe will give you.
First, take the turkey out of the wrapper.
Inspect the whole thing to make sure there are no abnormalities.
Isn’t it pretty…well, you know, in a naked turkey kind of way.

Remove the turkey’s legs from the plastic clip.
Don’t ruin the plastic clip
and you don’t have to completely separate it from the bird.
Just take the legs out of it.

Inside the cavity of the turkey,
you will find a bag of innards such as the liver and heart.
Take the bag out.

You will also find the turkey neck.
Be sure to pull it out too.
Do not discard all this stuff!

Now turn the cold water on high and rinse the turkey.
Fill the cavity full of water and rinse the innards too.

Let the water drain from the turkey while you prepare the pan.
In a large roasting pan,
line the bottom with a large sliced onion.

Now comes the really fun part…
It’s the artistic part of cooking a turkey.
Use the prettiest bay leaves you have in the container.

add bay leaves under the skin

Carefully separate the turkey skin from the breast meat
using your fingertips to avoid ripping the skin.
Softly and gently separate.
That’s the key to prevent the ripping of the skin.

Very carefully arrange the bay leaves between the skin and breast meat.
You can make a design or just lay them under the skin.
Can you see the bay leaf?

Now put a bay leaf inside the cavity on one end and…

a couple bay leaves in the other end.

Cut an onion in quarters and put it inside the turkey cavity.

In a separate bowl combine pepper,

salt,

salt

dried parsley,

basil,

thyme,

garlic,

cumin,

and ground celery seed.

Pat most of the mixture all over the outside of the turkey.

I took the onion out of the cavity and sprinkled the rest
of the spice mixture inside the turkey.

Looks good already doesn’t it?

Now add the chicken broth to the pan around the turkey.

Peel off three medium size pieces of lemon zest.

Put one in the broth at one end of the turkey and

put the other two in the cavity at the other end or in the broth.

Seal the roasting pan base tightly with aluminum foil.

Put the lid on tightly.

Now bake.
Tomorrow, I will show you what the turkey looks like
when it comes out of the oven
and I will also show you how to make gravy.
I know…shame on me for making you wait,
but there are just so many pictures
that I have to divide it into two days!

Yeah,
I’ve got “that” smile on my face.

For the rest of this post, go to Part II

Moist, Fall Off The Bone Baked Turkey

Ingredients:

21 pound fresh, whole turkey
2 onions
10 bay leaves
1 teaspoon pepper
1 teaspoon salt
1 tablespoon parsley
1 teaspoon basil
1/4 teaspoon thyme
1/2 teaspoon garlic
1/4 teaspoon cumin
1/8 teaspoon ground celery seed
3 strips lemon zest
32 ounces chicken broth

Directions:

Remove the turkey’s legs from the plastic clip. Don’t ruin the plastic clip and you don’t have to completely separate it from the bird. Just take the legs out of it. Now inside the cavity of the turkey, you will find a bag of innards such as the liver and heart.

Take the bag out of the turkey cavity. You will also find the turkey neck. Be sure to pull it out too. Do not discard all this stuff!

Now turn the cold water on high and rinse the turkey. Fill the cavity full of water and rinse the innards too. Let the water drain from the turkey while you prepare the pan.

In a large roasting pan, line the bottom with a large sliced onion.

Now comes the really fun part…It’s the artistic part of cooking a turkey. Use the prettiest bay leaves you have in the container. Add bay leaves under the skin

Carefully separate the turkey skin from the breast meat using your fingertips to avoid ripping the skin. Softly and gently separate. That’s the key to prevent the ripping of the skin.

Very carefully arrange the bay leaves between the skin and breast meat. You can make a design or just lay them under the skin. Now put a bay leaf inside the cavity on one end and a couple bay leaves in the other end.

Cut an onion in quarters and put it inside the turkey cavity.

In a separate bowl combine pepper, salt, dried parsley, basil, thyme, garlic, cumin, and ground celery seed. Pat most of the mixture all over the outside of the turkey.

I took the onion out of the cavity and sprinkled the rest of the spice mixture inside the turkey.

Now add the chicken broth to the pan around the turkey. Peel off three medium size pieces of lemon zest. Put one in the broth at one end of the turkey and put the other two in the cavity at the other end or in the broth.

Seal the roasting pan base tightly with aluminum foil. Put the lid on tightly. Bake in a preheated 450 degree Fahrenheit oven for 30 minutes. Reduce the heat to 325 degrees Fahrenheit and cook until done – approximately 4 hours for a 21 pound turkey. Do not peek or open the aluminum foil. Just trust me and bake it 12 minutes per pound. .

The Redhead Riter

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This post was written by...

Sherry Riter, also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 12 comments… read them below or add one }

Bev December 8, 2011 at 4:09 pm

Yummy!

Reply

katlupe December 9, 2011 at 12:12 pm

Looks good, of course, I cannot use the onions though I'd love to. My husband will not touch anything with onions in it. You have given me some ideas for the next time I make a turkey.

Reply

Amy December 29, 2012 at 9:48 pm

PERFECT!!! I have always been intimidated by the idea of cooking a whole turkey. My first attempt, using the package instructions, turned out dry and lacked flavor. Today I tried your version and I feel like Martha Stewart. Everything is just as you said it would be and I am so pleased. Thank you!

Reply

Sherry Riter December 31, 2012 at 1:47 am

I’m so glad you enjoyed a moist and juicy turkey Amy, I mean Martha! :D

Reply

jennifer cintron November 20, 2013 at 8:52 am

I have a question it won’t fit in a roasting pan then what do you do??? Can I cook it a bag or no

Reply

Sherry Riter November 24, 2013 at 12:49 am

Put it in the bottom part of the roasting pan and cover it with a couple sheets of aluminum foil. :D I’ve done that too!

Reply

Sarah November 26, 2013 at 11:37 pm

Does the turkey need any butter to become moist?

Reply

Sherry Riter November 28, 2013 at 11:18 am

No butter necessary. :) It will be so moist that it will fall off the bone!

Reply

Ari November 28, 2013 at 1:31 pm

Don’t know what happened to my previous comment. .. what happens w neck and innards and is it 12minutes per pound besides the initial 30minutes or all together?

Thx!

Reply

Sherry Riter December 6, 2013 at 4:39 pm

You can either eat the innards, use them in the gravy or throw them out.

Yes, 12 minutes per pound. The 30 minutes at the higher temperature is included in the total cooking time.

Reply

Gloria November 29, 2013 at 12:56 am

I made this turkey today. It was my turn to cook. I was so scared my mom and sisters would be disappointed. I followed the directions exactly. It was delicious. Everyone commented at how wonderful it tasted and how juicy it was. I felt so good. Thank you so much for posting this recipe and saving my Thanksgiving.

Reply

Sherry Riter December 6, 2013 at 4:16 pm

I’m so glad your family enjoyed the turkey! Thanks for telling me!!! :)

Reply

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