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The Juiciest-Ever Turkey


1 turkey

1/4 c. dry mustard (4 T.)
2T. worcestershire sauce
1/4 - 1/2 t. cider vinegar
2 1/2 T. olive oil
1 t. salt
1/8 t. freshly ground pepper

1 onion
1-2 stalks celery, cut to fit
some parsley
2 pieces of bacon
1 stick of butter


I'm giving you quantities for the 9 1/2 lb turkey I roasted. Make more of the marinade for a bigger one. Make this into a soft paste (more like a thick marinade) and paint it all over a well-thawed turkey, inside and out, a few hours before your're going to cook it, or the day before. I did it the day before, using my trusty 1 inch sash brush.

Inside, instead of stuffing, place onion, celery, parley. Across the breast lay bacon and in the crevice between the drumstick and the bodym tuck in chunks of butter. Soak a dish towel or piece of cheesecloth in the olive oil and lay it over the turkey, which you put in an uncoverd roaster. Add 1 to 2 cups stock from cooking the gizzard, neck, etc. (I Used 1 1/2 cups; you could use chicken broth), for basting (right through the cheesecloth the whole time) only once or twice during the roasting. (I basted it lots more than that, but recipe says once or twice). Cook at 300, not 325, as is the usual turkey temp, according to this scale:

7-10 lb. 30 min. per lb.

10-15 lb 20 min per lb.

15-18 lb. 18 min. per lb.

18-20 lb. 15 min. per lb.

20-23 lb. 13 min per lb.

I cooked my turkey a whole hour more than the scale shows, and it sure did not dry out the turkey, which gets the price for juiciest ever. For gravy, the pan juices are abundant and richly flavorful, to thicken as you like. This turkey's a winner!