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©2008 Shanna Lea (formerly Shanna Ohmes)
Thanksgiving is less than a week away and it’s time to start planning that meal. My daughter and I came up with this recipe several years ago and the turkey always comes out juicy. Acorn squash, green beans and a salad are simple side dishes that make this an elegant meal without being too heavy on the stomach. We cook a turkey several times a year and divide it into baggies and freeze for lunches and dinners. It’s a great way to take advantage of the cheaper turkey prices this time of year.
This recipe is guaranteed to give you the juiciest turkey for that holiday dinner.
1 free range turkey
¼ cup bacon grease from pastured pig (other good fats are coconut oil, olive oil, butter, or pastured lard)
½ tsp each of the following spices: sage, lemon pepper, rosemary, parsley, garlic powder, and diced onions
Mix the bacon grease and spices together in a bowl.
Put the turkey in a roaster pan, breast side up. (I have a GE Roaster Oven that I use just for cooking turkeys. It frees up my regular oven for casseroles and pies I need to bake at the same time.)
Starting at the base of the breast, make a pocket in the skin, and wriggle your fingers under the skin to get as far back as you can.
Scoop up the bacon grease mixture in your fingers and spread inside the pocket. Spread all over the breast inside the pocket and then all over the outside of the bird.
Pour 1-2” of water in the bottom of the roaster. Cover with lid or tightly with foil. This keeps the moisture in.
Set the heat to 350 degrees. Cook according to directions on turkey package. Serve with your favorite side dishes.