How to Roast a Succulent Turkey

Course Main Course
Cuisine American
Keyword Thanksgiving, Turkey
Prep Time 1 hour
Cook Time 4 hours
Servings 12 people
Author topdiva
Cost 65.00



Herbs & Spices

  • 1-2 tbs Fresh or dried Parsley Organic
  • 1 bunch Fresh Rosemary Organic
  • 1 bunch Fresh Sage Organic
  • 1 bunch Fresh Thyme Organic
  • 6 tbs Vegetarian Powdered Broth From Azure Standard


  • 2 large Carrots Organic
  • 3-4 stalks Celery Organic
  • 2-4 cloves Garlic Organic
  • 1 large White or Red Onion Organic

Other Items

  • 1 bottle White Wine of choice
  • 1 turkey 14 pound - FRESH - NEVER FROZEN ORGANIC & FREE RANGE


  • Turn oven on the BAKE at 350 degrees.
  • Chop vegetables into large pieces as there is no needs to finely dice. Peel garlic and onion and chop as well. Add two tablespoons of vegetable broth and toss until vegetables are covered. Set aside in a bowl.
  • Remove fresh herbs from packaging and set aside in a bowl. No need to chop.
  • Uncork the white wine and pour about 1 cup into a bowl. Add 2-4 tablespoons of vegetable broth. Add 1 tablespoon of parsley. Stir until well mixed.
  • Remove the fresh turkey from packaging into a roasting pan. Allow juices to flow into pan. Remove giblets, gizzards and turkey neck. Put them aside to cook, toss, or process to feed your animals. Remove tie that is holding turkey legs close together.
  • With clean hands get under the turkey skin and separate the skin from the muscles. Be careful not to tear the skin. Make an open space between skin and muscles on both the breast side and the back side as far, wide and deep around the turkey as possible.
  • Scoop some of the broth and wine mixture and generously rub it inside the skin on the turkey meat everywhere you created space. If you run out of mixture, make some more!
  • Scoop more broth mixture and rub around the outside of the turkey.
  • Now stuff the turkey with the vegetable mixture and the fresh herb stalks until the bird interior is full. Set any extra vegetables around the turkey in the roasting pan. Be sure to stuff all the seasoning herbs through either opening in the turkey. Get it all in there! Place the turkey evenly on its belly.
  • Use the meat injector, add the attachment with multiple holes and fill it with white wine. Inject the wine on either side of the back of the turkey deep into the meat.
  • Place turkey in oven. Take note of the time. Set a timer for one hour.
  • One hour after cooking, check the turkey. It should have a golden hue on the skin. Take the turkey out. Place it on the stove top. Inject the turkey with more white wine on both sides. Baste the turkey on the outside with the juices on the pan.
  • Cover with foil (even though foil in not the healthiest) or another protective film that will prevent burning the turkey skin. I had the foil just resting over the turkey and did NOT wrap it tightly around the bird.
  • Check the time and set a timer for another hour. Baste and inject the turkey hourly.
  • At the third hour, check the core temperature of the turkey meat and be sure it has reached at least 165 degrees. If it has you can decide to continue cooking for a little longer, or turn off the oven and let it cook a little more slowly as the oven cools.