Excellent seasoning for Turkeys??

My mom made a turkey with Lemon and rosemary. She cut 2 lemons in half and stuffed them into the cavity, with a white onion and them took whole rosemary stalks and put them in there also.

It was the BEST turkey I have ever had!! Very juicy!!

Marcella, are you roasting a whole turkey?

I make mine similar to LisaRose's mom. I cut up a couple of lemons, put them in the cavity with a handful of garlic cloves and herbs.

Then I mash up more garlic and smoosh it with some butter under the skin all over the turkey.

Finally, salt and pepper and a squeeze of lemon over the whole thing.

HTH!

ETA: my brother just bought this contraption that lets him inject seasoning into the turkey. He used it for Christmas, and it came out awesome.

yep!! sure am.. a little guy too, but still.. I just don't want the little focker to get dry on me..

Thanks guys!

My mom thaws the turkey in vinegar, lemons and juice, seasoned salt, garlic powder in a big stock pot the day before she plans to cook it.

She cleans the turkey with lemons inside and out. Then she uses The Flavor Injector (tool ss2002 said her brother used) to poke holes with a mixture made of chopped onions, black olives, bacon, butter, green and red peppers. Next spreads butter and all over the turkey and in all open cavities. Then she sprinkles seasoned salt, pepper and garlic powder on the outside.

When you slice the turkey, it is so pretty from the colors of the mixture. And the white meat is very flavorful bc of the mixture.

ETA: The key to the turkey not being dry is basting (every 30 min or so) and cooking at low heat.

Into the cavity goes: onions, cut in half .. stalks of celery, and sprigs of rosemary .. as much as I can fit of this combination.

I carefully seperate the skin from the meat above the hole to the cavity, and spoon in some Just 2 Good Italian Dressing, then brush some over the whole outside. I finish by sprinkling just a tiny bit of salt .. some pepper .. and usually Adobo.

I preheat the oven to 550 degrees .. then put the bird onto a rack over a pan and put it in to cook at that 550 temp for about 15-20 minutes, then bring the temp down to about 325 to finish. If the turkey is really big, I'll cover it with aluminum foil when I bring the temp down until the last 15 minutes.

This is basically the same procedure I use for all poultry .. including chickens and cornish hens.

ETS: I never baste .. and my poulty is always moist.

Last night, I did a Perdue Oven Stuffer Roaster .. I spooned out a bunch of honey, then thinned it by gradually mixing in Just 2 Good Honey Dijon Dressing .. this mixture was brushed over the whole chicken. I then sprinkled with salt, pepper and Adobo .. put it in the 550 preheated oven, left at that temp for 20 minutes, then dropped to 350 .. and it was so juicy! I've always been of the belief that having the temp so high in the early stages helps to seal in the juices and crisp the skin.

BAIST BAIST BAIST!

I find that key in preventing drying out. I just bring myself to adding butter to a bird.

I season with a variety....salt- pepper- onion- garlic powder, and parreka. then in cavity garlic. add water to the pan. set up a tinfoil tent. baist every 1/2. about 1/2 hour before done i remove the foil to crisp the skin.

Doen for 3 years and them method never fails me.
I am tempted, but have yet to try the breast down method, yet

Marcella, if you use those reynolds oven bags, the turkey WILL NEVER dry! Just rub w/ canola oil and throw in the bag...its awasome!

Ohhhh I am soooooo glad to hear that!!

I will tell Mom that her recipe went over well!!