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Poultry and Eggs - Grammie Lizzie's Juicy Roast Turkey

  • 1/4 cup ground mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 1/2 teaspoon vinegar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (10- to 12-pound) turkey
  • 1 medium onion, quartered
  • 2 ribs celery, quartered lengthwise
  • Fresh parsley sprigs
  • 2 strips bacon
  • 1/4 cup butter, softened
  • Additional olive oil to brush on turkey
  • 2 cups chicken broth
  • 1 cup water

Combine the first six ingredients in a small bowl; stir to form a smooth paste. Rub over inside and outside of turkey. Cover or place in a two-gallon resealable plastic bag; refrigerate for 24 hours. Remove plastic bag and place turkey in a large roasting pan on rack.
Place onion, celery, and parsley inside turkey cavity. Lay bacon across the breast and spread butter between the legs and body. Tie drumsticks together with string. Brush entire turkey with olive oil. Pour broth and water into pan. Bake, uncovered, at 325° for 3 1/2 to 4 hours or until a meat thermometer reads 185°, basting about every 30 minutes. Remove turkey from oven, discard bacon. Allow it to stand for 20 minutes before carving. Thicken pan juices for gravy if desired.
Note: Chicken or wild turkey is also delicious cooked this way.
Submitted By: Marie Delffs
Bedford-Moore Farmers Co-op
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