Homestyle Turkey, the Michigander Way

I am very pleased with how this turned out. We didn’t have dried minced onion, so I sprinkled some chalots and garlic on top. I stuffed it with stuffing, which may have worked to keep moisture in, too. My Dutch oven is a bit small so I didn’t use all of the chicken boullion. I also didn’t have seasoning salt so I just used some paprika, salt and pepper. It turned out very moist and juicy. I didn’t baste once. It was a 12 lb bird and took about 4 hours.

I am very pleased with how this turned out. We didn’t have dried minced onion, so I sprinkled some chalots and garlic on top. I stuffed it with stuffing, which may have worked to keep moisture in, too. My Dutch oven is a bit small so I didn’t use all of the chicken boullion. I also didn’t have seasoning salt so I just used some paprika, salt and pepper. It turned out very moist and juicy. I didn’t baste once. It was a 12 lb bird and took about 4 hours.

Absolutely amazing! I did a brine of vegetable and chicken stock and let it sit for 24+hrs. I also added chopped onions, carrots, celery to the bottom of the pan, to cook along with the Turkey. I then filled the bottom with chicken broth so I could baste the Turkey throughout cooking time. I used cheese cloth to stuff the Turkey with the dressing, which was my sausage recipe I always do. We ended up by accident not covering the Turkey for the first 30-45 mins which actually sealed the Turkey nicely to keep the moisture in. We then covered with foil and I basted the Turkey about 2-3x more throughout the cooking time. Let’s just say, it came out heavenly! And I used the drippings and veggies at the bottom for the soup I made the next day, after sticking the Turkey in a “bath” to get the rest of the meat off. I combined the turkey stock, veggies and left over dressing. I let it sit in the fridge overnight so the fat would settled at the top, I scraped that up and it was enjoyed by all and lots left over to freeze for yummy turkey soup in the winter!

Absolutely amazing! I did a brine of vegetable and chicken stock and let it sit for 24+hrs. I also added chopped onions, carrots, celery to the bottom of the pan, to cook along with the Turkey. I then filled the bottom with chicken broth so I could baste the Turkey throughout cooking time. I used cheese cloth to stuff the Turkey with the dressing, which was my sausage recipe I always do. We ended up by accident not covering the Turkey for the first 30-45 mins which actually sealed the Turkey nicely to keep the moisture in. We then covered with foil and I basted the Turkey about 2-3x more throughout the cooking time. Let’s just say, it came out heavenly! And I used the drippings and veggies at the bottom for the soup I made the next day, after sticking the Turkey in a “bath” to get the rest of the meat off. I combined the turkey stock, veggies and left over dressing. I let it sit in the fridge overnight so the fat would settled at the top, I scraped that up and it was enjoyed by all and lots left over to freeze for yummy turkey soup in the winter!

Absolutely amazing! I did a brine of vegetable and chicken stock and let it sit for 24+hrs. I also added chopped onions, carrots, celery to the bottom of the pan, to cook along with the Turkey. I then filled the bottom with chicken broth so I could baste the Turkey throughout cooking time. I used cheese cloth to stuff the Turkey with the dressing, which was my sausage recipe I always do. We ended up by accident not covering the Turkey for the first 30-45 mins which actually sealed the Turkey nicely to keep the moisture in. We then covered with foil and I basted the Turkey about 2-3x more throughout the cooking time. Let’s just say, it came out heavenly! And I used the drippings and veggies at the bottom for the soup I made the next day, after sticking the Turkey in a “bath” to get the rest of the meat off. I combined the turkey stock, veggies and left over dressing. I let it sit in the fridge overnight so the fat would settled at the top, I scraped that up and it was enjoyed by all and lots left over to freeze for yummy turkey soup in the winter!

This recipe is super easy and delicious! I make it every year.