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Thanksgiving Roasted Turkey

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 Thanksgiving Roasted Turkey
2008-07-25 Main Dish
5 70

The cavity of this large turkey is filled with fruit, onion and seasoning. It's roasted breast side down and turned during cooking.

  • Servings: 8 - 10


1 Whole Turkey, 18 to 20 lbs
1 (granny Smith) Apple, quartered and seeded
1 Large (navel) Orange, quartered
1 Large Sweet Onion, peeled and quartered
2 Whole Garlic Cloves
1 tsp Montreal Steak Seasoning
1 stick Melted Butter, ½ cup
Salt & Pepper
Butter-flavor Oil Spray
½ cup Water
½ cup White Wine


Preheat oven to 325 degrees. In large bowl combine the fruit, onion, garlic and seasoning. Place fruit mixture in cavity of the turkey, tie legs to hold this inside. Brush turkey with melted butter, sprinkle with salt and pepper. Spray a large roasting pan with a buttery oil. Place turkey breast side DOWN in pan; add 1/2 cup water.

Bake uncovered for 2 hours. Remove pan from oven and place turkey breast side UP in roasting pan. Add wine to roaster; baste every 30 minutes, for about 2 1/4 to 2 1/2 more hours. Turkey is done when internal temperature in thigh is 180 degrees.

Transfer turkey to cutting board, remove the fruits and onion and discard. Tent the turkey with foil and let stand 15 minutes before serving.

Helpful Tips:

This makes for a turkey that is full of flavor, moist, tender, and golden brown.