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.

goAPPSTATE09	Posted 4:03 pm, 11/16/2012
Thanks whitehawk and Janba for your suggestions. Wish me luck!!

Janba7777

Posted 2:57 am, 11/15/2012

Butterball Deep-fried pre-cooked turkey breasts was wonderful!!!! Even if you don't like turkey, the BB deep-fried is SO good. You bake it about an hour......then we slice it with the ol' electric knife and everyone LOVES it. Sam's Club is where we get ours. I have plenty of other dishes that I truly do want to prepare myself to spend all that time stressing over cooking a raw LARGE bird. I did crockpot a 5 lb. chicken this week since I decided to thaw it from my freezer. I rubbed it all over with squirt margarine and then seasoned it with garlic salt (it was all I had garlic wise) smoked paprika, black pepper and dried rosemary. I sliced an onion, cut a few stalks of celery and added some carrots to the bottom of the pot. I DID get a little "happy" with the rosemary, but diluted it to tame the taste a bit. It turned out to be a rich, wonderful broth. A little too rich, so I dilulted it again with some store bought chicken stock. Had plenty of chicken for my dumplings and since you can only cook so many dumplings (about 10) in one pot, after we eat them the first time I add more stock or broth and make another round of dumplings to eat the next couple of days. It's time well spent. I get rave reviews from my family. :)

whitehawk

Posted 10:15 pm, 11/12/2012

Browning bags or tenting are both okay, but be sure to bake it breast down for more moistness. If this is your first turkey then be sure to check the neck and rear cavity for giblet and gravy packages. Wash well and reclean, including clipping such as hanging intestants and t*sticles from the inside of the bird. Avoid cheap turkeys as they will likely be tough as whit-leather. Also, make your dressing separately and don't stuff your bird with it.

(I also would not feed a Raeford Farms turkey to a coyote with the mange because of their unfair labor practices.)

goAPPSTATE09	Posted 9:29 pm, 11/12/2012
With Thanksgiving fast approaching, can someone please share their favorite ways to bake/roast a turkey? I usually buy a turkey breast and use the brown roasting bags, but was curious if there are other suggestions. Thanks.