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.

Blue Ribbon Recipe

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. The Test Kitchen

★★★★★ 1 vote
20 Min


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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

How to Make Cathy's Thanksgiving Turkey


  • 1Cut and quarter onion. Slice lemon and oranges in half. Mix rosemary, thyme, onion powder, salt, pepper, and garlic powder in a small bowl.
  • 2Wash turkey and pat dry.
  • 3Place orange halves under breast skin.
  • 4Sprinkle with seasoning.
  • 5Brush turkey with olive oil.
  • 6Stuff cavity with onion and lemon. Place meat thermometer in the thigh.
  • 7Bake uncovered on 350 for 3/4 of the recommended time for the size of your turkey.
  • 8Cover breast loosely with foil to prevent over browning of skin.
  • 9Turkey is done when temp in thigh reaches 180 degrees.
  • 10Let turkey rest 15 minutes before slicing.

Printable Recipe Card

About Cathy's Thanksgiving Turkey

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

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