Cathy's Thanksgiving Turkey

Cathy Evans Mauricio


I also cut an orange in half and put them in between the skin and breast (making it appear the turkey has boobs). This makes the turkey very moist.

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20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This turkey will be a wonderful centerpiece at your holiday meal. The seasonings rubbed onto the turkey are a great combination. The skin gets nice and crisp while the meat stays nice and tender. The breast meat stays moist from the oranges under the skin and stuffing the cavity with onions and lemons gives the whole turkey a great flavor.


12 lb. turkey, fresh of frozen (thawed)
1 medium
onion, peeled and quartered
lemon, halved
orange, halved
1 tsp
olive oil
2 tsp
rosemary, lightly crushed
1 tsp
1 tsp
onion powder
1 Tbsp
coarse salt
ground black pepper
1/2 tsp
garlic powder


Step 1 Direction Photo

1Cut and quarter onion. Slice lemon and oranges in half. Mix rosemary, thyme, onion powder, salt, pepper, and garlic powder in a small bowl.

Step 2 Direction Photo

2Wash turkey and pat dry.

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3Place orange halves under breast skin.

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4Sprinkle with seasoning.

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5Brush turkey with olive oil.

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6Stuff cavity with onion and lemon. Place meat thermometer in the thigh.

Step 7 Direction Photo

7Bake uncovered on 350 for 3/4 of the recommended time for the size of your turkey.

Step 8 Direction Photo

8Cover breast loosely with foil to prevent over browning of skin.

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9Turkey is done when temp in thigh reaches 180 degrees.

Step 10 Direction Photo

10Let turkey rest 15 minutes before slicing.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Collection: Thanksgiving Table
Hashtag: #Thanksgiving