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cathy's thanksgiving turkey

(2 ratings)
CathyEvansMauricio avatar
Blue Ribbon Recipe by
Cathy Evans Mauricio
@CathyEvansMauricio
Grand Prairie, TX

I also cut an orange in half and put them in between the skin and breast (making it appear the turkey has boobs). This makes the turkey very moist.

Blue Ribbon Recipe

This turkey will be a wonderful centerpiece at your holiday meal. The seasonings rubbed onto the turkey are a great combination. The skin gets nice and crisp while the meat stays nice and tender. The breast meat stays moist from the oranges under the skin and stuffing the cavity with onions and lemons gives the whole turkey a great flavor.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 20 Min
method Roast

Ingredients For cathy's thanksgiving turkey

  • 1
    12 lb. turkey, fresh of frozen (thawed)
  • 1 md
    onion, peeled and quartered
  • 1
    lemon, halved
  • 1
    orange, halved
  • 1 tsp
    olive oil
  • 2 tsp
    rosemary, lightly crushed
  • 1 tsp
    thyme
  • 1 tsp
    onion powder
  • 1 Tbsp
    coarse salt
  • tsp
    ground black pepper
  • 1/2 tsp
    garlic powder

How To Make cathy's thanksgiving turkey

  • 1
    Cut and quarter onion. Slice lemon and oranges in half. Mix rosemary, thyme, onion powder, salt, pepper, and garlic powder in a small bowl.
  • 2
    Wash turkey and pat dry.
  • 3
    Place orange halves under breast skin.
  • 4
    Sprinkle with seasoning.
  • 5
    Brush turkey with olive oil.
  • 6
    Stuff cavity with onion and lemon. Place meat thermometer in the thigh.
  • 7
    Bake uncovered on 350 for 3/4 of the recommended time for the size of your turkey.
  • 8
    Cover breast loosely with foil to prevent over browning of skin.
  • 9
    Turkey is done when temp in thigh reaches 180 degrees.
  • 10
    Let turkey rest 15 minutes before slicing.
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