Tasty Thanksgiving Turkey

Linda DeBenedittis Recipe

By Linda DeBenedittis LindaDeB

30 Min
2 Hr

I have been trying to find a good turkey recipe for years, and over the past two years have tried several that had the potential, but still just not quite to our liking. This year (2012) I took some very basic ideas for seasoning a Turkey and keeping it moist and created the following recipe. At our Family gathering, this ended up a major hit with absolutely no turkey leftovers! I was actually not so happy about that since it really was the tastiest, moistest turkey I have ever made!

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13 lb
fresh turkey, spotchcocked (butterflied)
1/4 c
extra virgin olive oil
2 tsp
sage, dried
2 tsp
salt and pepper
1/2 tsp
crushed red pepper
1 Tbsp
orange zest
orange (can be the one used for zest) cut into pieces
apple (i used a gala) cut into pieces
celery stalks cut into pieces abot 3 inches long
carrots cut into 3 inch pieces
sweet onion cut into eight pieces

Directions Step-By-Step

In a small bowl, mix Olive oil, salt, pepper, sage, crushed red pepper, and orange zest. set to the side to allow flavors to blend.
Wash turkey that has been spotchcocked (I had the grocery butcher do this for me, and they also gave me the backbone removed with some meat on it to use for soup later) with water and pat dry. Place on a cutting board and remove any fat tags from the ends with kitchen shears.
Cut up orange, apple. celery, carrot, and onion and spread out on rack of turkey pan.
Take oil mixture and rub into both inside and outside sides of the turkey and also under the skin of the breast meat. Generously apply to all areas. Then flatten out the turkey and put it skin side up on top of the fruit and vegetables on the turkey roasting rack inside the turkey pan.
Place in a oven that is preheated to 350 degrees. Bake uncovered for entire time. Bake for 45 minutes and rotate pan, then bake another 45 minutes and rotate again. Bake a final 30 minutes or until internal temperature reaches 180 degrees in the deepest part of the thigh without touching the bone. Also juice should not be pink.
Allow Turkey to sit for at least 20 minutes before cutting to allow juices to go back into the meat (it really did make a difference).

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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Pat Duran kitchenchatter
Mar 3, 2013
Sounds like a winning recipe Linda- will try it out this year for Thanksgiving...hugged and pinched!
Linda DeBenedittis LindaDeB
May 25, 2013
Thank you. I hope you enjoy it. It was really the fastest Turkey I have ever baked and it was gone in one day! Everyone liked it so well we did not have any left the next day at all. This Thanksgiving, I will try making 2 turkeys in hopes we have some left for the weekend for sandwiches!
Straws Kitchen CinCooks
Aug 3, 2013
WOW...that is a tasty looking turkey!!!
Linda DeBenedittis LindaDeB
Aug 18, 2013
Thank you Pat and Cin. It really is very Tasty and was so easy and quick to make! This year I think I will be making two Turkey's though, just so we can have "left overs" for the next day. LOL The 13 LB one I made this past year was gone in a day with the 12 people we had for Thanksgiving!
Aug 20, 2013 - Lisa G. Sweet Pantry Gal shared this recipe with discussion group: Holiday Treats