Return to Main Recipes Page/Return to Home Page

Turkey, Roasted Successful (M, KLP, TNT)
Serves: 40 to 50

20 to 23 lb. turkey, cleaned, with bag and neck removed from the inside
5 tbsp. paprika
3 tbsp. salt
3 tbsp. pepper
3 tbsp. garlic powder
1 tbsp. poultry seasoning (click here for recipe)
1 cup white wine
1 cup cold water
1 stick margarine, melted

The day before cooking, combine the paprika, salt, pepper, garlic powder, and poultry seasoning in a bowl with enough hot water to make "mud."

Rub mixture on the inside and outside of the turkey, and in both cavities. Cover with foil and refrigerate overnight.

Preheat oven to 350°F.

Prepare basting liquid by melting the margarine and mixing it together with the wine and water. Set aside.

Stuff both cavities of the turkey with Mushroom Matzo Stuffing II (click here for recipe).

Place turkey in roasting pan, pour the basting over the turkey, and make a tent cover with 2 pieces of aluminum foil.

Bake at 350°F according to the cooking chart on the turkey wrapper. A 20-lb. stuffed turkey takes about 5 to 6 hours, if not a little more.

Poster's Notes:
This recipe is for people who are tired of dry, tasteless turkey. It will be a favorite any time of year.

I just made an 8 lb. turkey breast using the basting from this recipe (cut amount in half). I also made the stuffing; put it in a cheesecloth under the breast; also made the basting. My friends said it was the best ever. We had it last night for dinner because I had to prepare it for an hour Traditional Seder program I was asked to cook for. [Archivist's Note:  CYLHA, Consult Your Local Halachic Authority about the appropriateness of a dry-roasted meat for the Sedarim]. I've  also done the same with a chicken; just use less baste. Enjoy.

Posted by Sheilah Kaufman

Nutritional Info Per Serving: N/A