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Linda's Moist Turkey

Linda's Moist Turkey

24 Hr(s)
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1 serving
Original recipe yields 1 serving
10 lb turkey
2 cans of cream of celery soup
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
2 tablespoons celery salt
2 tablespoons poultry seasoning
2 tablespoons salt
4 talbespoons soft margarine
1 whole peeled quartered onion
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Let's Make It
Preparation should be done at least one day prior to cooking.
Clean and wash turkey thoroughly. Mix soup and seasonings in a bowl. Carefully begin to put soup mixture inside cavity of turkey next to
surface areas, then carefully put seasonings under skin of turkey as far under leg and wing areas as well. Place quartered onion inside cavity. Rub outside and under skin with soft margarine. Sprinkle additional seasoning on outer skin of turkey.
Wrap entire turkey with saran wrap and then
wrap again with aluminum foil. Place wrapped turkey in a large plastic bag and seal tight. Place in refrigerator over night or least 24 hours prior to cooking. This will ensure flavor and moisture in turkey.
The next day of cooking, remove all wrappings from turkey and place in cooking pan that has
a cover or a cooking pan where as the sides are not touching the turkey and be sure to cover with aluminum foil or roaster cover. In the pan, add enough water or chicken broth to keep turkey from sticking to pan while cooking. Check periodically, while basting as well.
Preheat oven for 375 degrees and bake for 3 hours or until when poked at breast lower sides, juices are clear. At this time remove the cover or aluminum foil and check for browness of turkey.
If turkey is not completely brown, oven temperature maybe adjusted if juices are clear to a higher temperature. If not recover and adjust temperature slightly higher and continue basting every 2o minutes or so as
needed. Once turkey is completely browned.
Remove from oven and sit covered until completely cooled in pan. Once the turkey is cooled, carefully remove the turkey from the pan and place in the garnished presentation dish. Recover the dish tightly to seal in flavor and moisture.
For gravy:
Pour all juices from turkey into the utensil being used to make the gravy. Heat flame to high and begin to stir the juices. In a large measuring cup, put in 2 tablespoons of flour.
With a fork in hand, turn on the hot water from the faucet. As the water is running very hot, put enough into the measuring cup to stir flour mixtur vigourously until creamy consistency. Gently pour mixture in boiling turkey juices and stir while pouring vigourously.
As gravy begins to thicken, continue to stir and pour either some water or chicken broth and continue to stir until smooth. Adjust taste as needed for additional seasoning flavor.
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