Super Moist and Tender Turkey – The Easy Way!
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Super Moist and Tender Turkey Recipe – The Easy Way!
Recipe type: Main Course
Cuisine: American
Serves: 12 to 15
Turkey Ingredients:
  • One turkey (14 to 20 pounds)
  • 4 whole ribs of celery washed
  • 1 carrot peeled and washed and quartered
  • 4 cloves garlic peeled whole
  • 1 medium yellow onion peeled and quartered
  • 2 tablespoons butter reserved and softened
Injection Ingredients:
  • 2 tablespoons butter
  • 1 tablespoon lemon
  • ½ teaspoon garlic powder
  • ½ teaspoon finely ground black pepper
  • ½ teaspoon kosher salt
  • ½ cup chicken broth
  • ¼ teaspoon ground white pepper
Step 1 – Prepare the injection and prep the turkey:
  1. Mix all ingredients for the injection together in a small pot over low heat to melt butter and incorporate all ingredients. Remove from heat; using a small wire mesh strainer, strain the injection mixture into a bowl – this will remove any granulated seasonings to make the injection smooth. Allow mixture to cool to room temp or if you are in a rush make an ice bath to cool mixture down. This is done by placing ice and a small amount of water in a large bowl and placing the injection mixture (which is in a smaller bowl) on top of the ice; set it aside to cool stirring the mixture occasionally until it reaches room temp.
!Turkey prep:
  1. Preheat oven to 350 degrees and make sure the oven rack is set up in the middle. Your turkey will cook for approximately 20 minutes a pound and needs to reach a temp of 165 degrees for at least 15 seconds as read by an instant read probe thermometer.
  2. On a large sheet pan covered with aluminum foil open the packaging of your thawed turkey and remove the turkey placing it on the foil line sheet pan. Using paper towel pat the outside and the inside of the turkey dry. Make sure that you remove giblet pack from cavity.
  3. In a large roasting pan place the four celery ribs rounded side up a few inches apart - this is going to serve as our roasting rack. Next place the turkey on top of the celery; then put ½ of the quartered onion and the 2 cloves of garlic and one quarter of the carrot inside the cavity of the turkey. Tie the legs together with butcher string (this can be found in most grocery stores but make sure it is cotton string labeled butcher string).
  4. Place the rest of the carrots, onion and garlic in the pan around the turkey - this will give the turkey a wonderful flavor and a great base for your gravy.
Step 2 – Inject the turkey and place in the oven:
  1. At this point we are ready to inject the turkey with the injection mixture - make sure you cover as much of the turkey as you can with the injector; you will see the turkey puff up as you inject.
  2. Take the reserved butter and lightly rub all over the turkey; season the top of the turkey with salt and pepper to taste or your favorite seasoning mix.
  3. Tent the turkey for the first hour with foil and place it in a preheated 350 degree oven. After the first hour remove the foil to start basting; you with want to keep up with basting the turkey every 20-30 min and check to make sure the skin is browning evenly. You can turn the pan during the cooking process to try to help the turkey brown evenly. If you notice the turkey browning to fast recover a foil tent. When the turkey is a golden color recover with foil until the last 30 minutes of cooking time. This is something that takes a little patience but it will pay off. You will know the turkey is done when you take the temp in more than one place and it registers 165 degrees.
Step 3 – Carving the turkey and making gravy:
  1. When turkey is at temp remove from the oven; remove turkey from roasting pan and let rest on board or platter for 20 min (at least) before carving. Do not throw away the pan juices! We are going to use them to add extra flavor to our gravy; remove the vegetables from the turkey pan and pour off the juices into a pot or fat separator then into a pot. Simmer pot of turkey juice goodness to add wonderful flavor to your favorite store bought gravy… add all or some of this goodness to your store bought gravy depending on how much you love gravy you will want 2 - 4 jars or cans, now you have a homemade tasting gravy that is not only delicious but soooo easy to make.
  2. Finally, carve your turkey and enjoy!
Recipe by Mamma Rocks the Kitchen at