1 turkey, 13-22 pounds* (preferably with a pop-up timer)
1 bottle (2 ounces) onion juice
1 bottle (2 ounces) garlic juice
2 tablespoons desired seasoning blend (Choose a finely ground Cajun, lemon pepper, or poultry seasoning. Or grind finer with a mortar and pestle.)
1 bunch fresh thyme (small handful)
1 bunch fresh rosemary (small handful)
1 bunch fresh sage (small handful)
1 rib celery, cut in 2- to 3-inch pieces
1 large carrot, cut in 2- to 3-inch pieces
1 small onion, cut in eighths
2 tablespoons browning sauce (such as Kitchen Bouquet)
Fresh ground pepper
- Wash turkey, inside and out. Place on a large cutting board with raised sides or platter. (The Saladmaster Two Burner Griddle is perfect for this.)
- In a small bowl, combine onion juice, garlic juice and desired seasoning. Using a flavor injector, inject seasoning solution into turkey breast, legs and thighs. Tip: lift up turkey’s skin and inject seasonings under skin rather than through skin. This will keep the seasoning from leaking back out.
- Wash thyme, rosemary and sage, then place inside turkey cavity along with celery, carrot and onion. Put turkey in 16-quart roaster (15.1 L), breast side up. Brush top and sides with browning sauce. Sprinkle with pepper and salt. More seasoning blend can be added if desired.
- Place lid on roaster. Place roaster on large burner, turn setting to medium. Cook until valve starts to click, then turn to low.
- Cook until timer pops, or until internal temperature reaches 180 degrees Fahrenheit in the thigh (not touching bone), 170 degrees in the center of the breast. Cooking time varies depending on the size of the turkey and the actual cooking temperature, but can be estimated at 15 minutes per pound.
- Turn heat off. Carefully remove turkey to clean serving platter. Let set 10-15 minutes before carving.
- After carving turkey, be sure to refrigerate the bones and unused meat, skin and parts (neck, wing tips, seasoning vegetables from cavity, etc.) promptly. Use these to make turkey stock within 3 days, or freeze and use to make stock later.
*Note: For large turkeys, seasoning ingredients (onion juice through browning sauce) may be doubled. If your turkey does not come with a pop-up timer, you may purchase this separately. Look for them in the kitchen gadget section of your supermarket.
Yield: Varies with the size of the turkey. Generally, the yield for a whole turkey is about 53%. For example, an 18-pound turkey would yield 9.54 pounds of edible meat, or 38 portions, 4 ounces each.
Nutrition information per serving: Depends on type of meat chosen and seasoning used. To decrease fat, choose light meat without skin. Sodium content varies with type and amounts of seasonings used.
For 4 ounces light meat without skin:
Saturated Fat: 1g
Dietary fiber: 0g
For 4 ounces dark meat without skin:
Saturated Fat: 3g
Dietary Fiber: 0g
For 4 ounces light and dark meat with skin:
Saturated Fat: 3g
Dietary Fiber: 0g
Source: Original recipe by Janet Potts, RD, LD
About the author: Janet Potts has been a registered dietitian since 1984 and a Saladmaster owner since 1995. In 1996 she was awarded the ADA’s "Recognized Young Dietitian" for the state of Oklahoma. In the year 2000, Janet was promoted to Director of Food & Nutrition Services at St. John Medical Center in Tulsa and has recently completed four years of service on the Board of Directors for the National Society for Healthcare Foodservice Management. She lives in Tulsa with her husband and two young children.