Old-Fashioned Roast Turkey

Recipe from

Oxmoor House


1 (12- to 14-pound) turkey
2 teaspoons salt
1/2 cup butter or margarine, melted and divided
1 (16-ounce) jar spiced crab apples, drained
Fresh parsley sprigs


Remove giblets and neck from turkey. Rinse turkey thoroughly with cold water; pat dry. Sprinkle salt over surface and in cavity of turkey.

Close cavity of turkey with skewers; tie ends of legs to tail with string or tuck them under flap of skin around tail. Lift wingtips up and over back so that they are tucked under turkey securely.

Brush entire turkey with about 1/4 cup melted butter; place breast side up on rack in a roasting pan. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325° for 5 hours or until meat thermometer registers 190°. Baste turkey frequently with remaining melted butter and pan drippings. If turkey gets too brown during baking, cover lightly with aluminum foil.

When turkey is two-thirds done, cut the cord or band of skin holding the drumstick ends to the tail. This will ensure that the inside of the thighs are thoroughly cooked. Turkey is done when drumsticks are easy to move.

Transfer turkey from roasting pan to serving platter. Let stand 15 minutes before carving. Garnish with crab apples and parsley.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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