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Perfect Turkey

Juicy, delicious, moist
This turkey should be moist, tender and delcious. I use a small turkey or two small turkeys depending on the number of guests. Small turkeys tend to be tender and you also have more legs and wings."


1 ORGANIC 10 to 14 lb. fresh turkey.


Cover turkey both inside and out with fresh lemon juice. Fill turkey cavities with fresh juicy fruit, cut up such as oranges, lemons, tangerines, apples. Stuff loosely. Place turkey on rack in roasting pan, breast side down in a 400 degree oven. Cook 20 minutes to the pound for 30 minutes, basting every half hour with diluted soy sauce. Turn turkey over to breast side up, turn heat down to 350 degrees and continue to roast and baste the bird the rest of the cooking time until the juices run clear.
When done, remove from oven, cover with a clean cloth, allow to "settle" for 30 minutes before carving.

Take juices from bottom of roasting pan, pour into measuring cup and put in freezer for 15-to minutes, allowing fat to rise to the top. Pour off fat, thicken juices with flour or corn starch, correct seasoning. Gravy can have added cooked giblets if you wish.

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