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The Simple Skillet | Juicy Self Basting Turkey



Juicy Self Basting Turkey

Serves: 6

Prep Time: 5 minutes

Cooking Time: Varies by size, see below

Difficulty: Easy


Not show quality but it sure is moist! My Grandmother Doris used this recipe for full turkeys and yes you really do cook it at 450 degrees. Use the times provided below according to the size of the turkey. If you want super moist and juicy turkey, then this is the recipe for you. If you are looking for something pretty to show off at the table then you will want to try another recipe. This recipe and cooktimes may not be suitable for stuffed turkeys.


3 pounds turkey breast with bone and skin

1 can (15 ounces each) turkey gravy

aluminum foil, heavy duty


Preheat oven to 450 degrees. Splice two sheets of aluminum foil together with a double fold to make a double wide sheet. Make sure that they are long enough to wrap around the turkey breast/turkey (about 1 1/2 - 2 feet) and place in a shallow baking dish. Place the turkey breast/turkey in the center of the foil and bring the foil up and over the turkey. Seal tightly pressing close to meat by folding the foil across the top and at both ends. This keeps the juices in and acts as a self baster. Bake for 1 1/2 hours. Let sit for 10 minutes before slicing. For the gravy try The Simple Skillet Recipe for Turkey or Chicken Gravy or use canned gravy combined with pan drippings as follows: mix the drippings with a can of your favorite turkey gravy and heat. If using this recipe for full turkeys do not stuff the turkey as the higher temperature and shorter cooking time may not be appropriate when stuffed. Turkey Cooking times 2 - 3 lbs. = 1 - 1 1/2 hours 4 - 6 lbs. = 1 3/4 - 2 hours 7 - 9 lbs. = 2 1/4 - 2 1/2 hours 10 - 12 lbs. = 2 3/4 - 3 hours 14 - 16 lbs. = 3 - 3 1/4 hours 18 - 20 lbs. = 3 1/4 - 3 3/4 hours 22 - 24 lbs. = 3 3/4 - 4 hours


Per Serving About: 360 calories, 16 g fat, 4.5 g saturated fat, 0 g trans fat , 47 g protein, 4 g carbohydrates, 0 g dietary fiber,530 mg sodium