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Sherry's German Turkey

SUBMITTED BY: Sherry PHOTO BY: Lori W.

"Give your Thanksgiving dinner a twist this year. You will be pleasantly surprised at the indescribable flavor of this turkey. Well, WOW comes to mind. I got the general recipe from a German friend of mine with an added twist of my own. I have had so many raves about my turkey that everyone now comes to my house on Thanksgiving. Definitely a crowd pleaser, there has never been left over turkey at my house. Thanks Evelyn :)"
RECIPE RATING:
The reviewer gave this recipe 17 stars. This recipe average a 4.7 star rating.
Read Reviews (16)
PREP TIME  25 Min
COOK TIME  4 Hrs
READY IN  4 Hrs 25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (18 pound) whole turkey, neck and giblets removed
  • 1 medium onion, peeled
  • 1 large carrot, peeled
  • 1 stalk celery
  • 1 apple, stem removed
  • 1 orange
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon soul food seasoning
  • 1 pound sliced smoked bacon
  • 1 turkey sized oven bag

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.
  3. Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.
  4. Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.

FOOTNOTES

  • Tip
  • To get ahead for the big day, you can prepare turkey the night before, then refrigerate and roast the next day.
  • For more turkey roasting tips, read our article: Turkey Roasting 101.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2006 by Amy Louise
My very first turkey, and it got raves from the family!!! Of necessity I made my own soul... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2006 by JENNYCUP
The turkey came out very dry and the bacon was burnt onto the turkey. I followed the recipe to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2006 by Sheri W
This turkey was wonderful, very moist. It was the best turkey I have ever fixed. I did have to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2006 by fingerlickin'good
Over the years, we have cooked about 32 Thanksgiving dinners. I tried this recipe 2006, and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2006 by Lori W.
I wanted to have a juicy turkey this year, because every other year its so dry. I ran across... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2007 by Theresa
I used this recipe Christmas 2006 and everyone loved it. The bacon bastes the Turkey for you.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2006 by WCB
Made the best turkey I ever had or prepared. The meats is very flavorful and juicy. Even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2008 by Samantha & Lee