Cooked rice, eggs, kecap manis (sweet soy sauce), chilies, and garlic are the simple ingredients for the wonderful Indonesian fried rice dish known as nasi goreng. For a very filling meal, this recipe includes chicken, shrimp, and vegetables.
| Prep Time: | 10 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 10 mins |
| Servings: | 16 |
| Yield: | 1 (12 pound) turkey |
Ingredients
- 1 (12 pound) whole turkey
- 6 tablespoons butter, divided
- 4 cups warm water
- 3 tablespoons chicken bouillon
- 2 tablespoons dried parsley
- 2 tablespoons dried minced onion
- 2 tablespoons seasoning salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone’s favorites.
- Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
- In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
- Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Nutrition Facts
| Calories | 545 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 210 mg |
| Dietary Fiber | 0 g |
| Protein | 68 g |
| Saturated Fat | 10 g |
| Sodium | 560 mg |
| Sugars | 0 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
So easy…amazing tender. I will use this one again! Definitely good for a first time turkey maker!
Been making this recipe each year for about 10 years now. Turkey comes out juicy & delicious every time. Definitely recommend trying it!
Used this recipe after brining for 14 hrs – came out very juicy and delicious!
We had a 23 pound turkey and I found this recipe with high ratings. I made a couple of changes because of what I had on hand. The first was I used an oven bag instead of foil. Then I only used 3 cups of bouillon broth which turned out to be 1 cup too much due to the large turkey taking up most of the room in the foil roasting pan. Foil pans flex around and some broth spilled out when I was taking it from the bag. I’ll use a solid roaster pan next time. We didn’t use the seasoned salt, I felt the bouillon would have enough salt and it was. But I did add some garlic powder, sage , thyme and parsley in the broth. It was cooked at 350 for 3-1/2 hours, and the temp was around 180 in the breast. I didn’t think the bird would cook that fast for its size but all the meat was the juiciest we ever had. I also made flavored butter for under the skin. Another plus was the bird got browned perfect in the bag, the skin was crispy. But the parts sitting in the broth were, well they were like boiled turkey. Next time I may just use a cup of broth. This was an easy recipe and I’ll make it again.
Been using this recipe for years – my favorite!
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 had a 21 pounder due to the amount of guests coming to the Thanksgiving feast, so I was pretty worried about how the end result would be for a bigger turkey…. maybe too dry or burnt. However, it totally came out perfect. Everyone raved about how tasty and juicy it was. Just a few side notes I wanted to mention. For the size of the turkey, I used 8 tablespoons of butter (so 4 on each side). I would use the same amount of bouillon, water and herbs as original recipe states. You really don’t need to double up, because you’re just pouring the broth over the turkey to coat. Also, I recommend using a meat oven thermometer, because sometimes you just never know how long the turkey will take to roast until it gets to 180 degrees. The first hour I roasted at 375 and then I lowered it to 350 degrees. Because our oven was actually smaller, the total roast time was 3.0 hrs flat. I couldn’t believe it. But, our temperature gauge didn’t lie. Enjoy!!!
Made this last year. Didn’t have chicken bouillon so used chicken broth and chicken seasoning. Also had some garlic powder and thyme. The butter under the skin was key. Last year was the first time I ever made a turkey. My own mother told me it was the best turkey she ever had!!! If you’ve had her cooking, then that’s a HIGH compliment!
At Thanksgiving my 70 year old brother-in-law said “I’ve carved a lot of turkeys over the years and this is the best one ever!”. It did turn out darn good. Mostly luck…
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.
I soaked it overnight in Coca Cola. Cooked as per recipe. Last 45 minutes added veggies that i had marinated in seasoning salt and sofrito. Made the basting juice so flavorful it absorbed into the Turkey. This was very moist and so delicious. Will use this recipe again. Thank you!
I kept the recipe as is and had the tastiest, most moist turkey I have ever prepared. The breasts were literally falling off the bone, making it so easy to remove and carve. Definitely a recipe I will repeat again!
Unbelievable! Easiest turkey recipe, but so moist and tasty! Only change I made was to the cooking; I did 13 min/lb @ 350 (unstuffed). I covered with foil for all but the last 45 min.
This was seasoned so delicious and very easy. It has been a few years since I made a turkey and this recipe is very simple to follow and tastes great. I also added a stick of butter under the skin along with rosemary and sage. I added a lemon quarter abs onion in the turkey . Will be making this again for Christmas. Great recipe!
This is my GOTO final bird prep strategy/recipe. I start with a citrus bring the night (or two) before, then morning of THIS MICHIGANDER method, before putting the bird in following Martha Stewart’s UPSIDE DOWN turkey roasting method. so many compliments – so moist and flavorful!
I like to cook a turkey every now and again in the colder months here in Michigan. I’ve never come across a better or simpler way to make a perfect bird.
I made this for Thanksgiving last year and it was the BEST turkey that I’ve ever had in my life! It wasn’t dry and tasted so good! I’ll be doing it again this year
The turkey was absolutely fantastic! We had to do an early Thanksgiving tonight, and the turkey was probably the best one I have ever made. I did add some poultry seasoning to the broth and cut it back to two cups.
Delicious, and very easy to make. It took me 3 hours covered and 45 minutes uncovered for a 13lb turkey. I also added rosemary under the skin and around the turkey.
This turkey turned out really good! It was moist and flavorful. This is my go-to recipe.