Homestyle Turkey, "The Michigander Way"

Jen Smallwood


A simple, down to basics recipe when it comes to the good old tom turkey."

Many of us "Michigander's" grow up eating this kind of bird...

Recipe Source: an old Michigan cookbook - 1955

pinch tips: How to Freeze Fish, Meat & Poultry





10 Min


5 Hr




1 lb
(12 pd) whole turkey
6 Tbsp
butter, divided
4 c
warm water
3 Tbsp
chicken bouillon, powder
2 Tbsp
dried parsley
2 Tbsp
dried minced onion
2 Tbsp
seasoning salt

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tag: Healthy
Hashtags: #butter, #Onion