photo 1
The turkey is ready to be foiled!

This foil wrapped turkey is self basting and doesn’t require a lot of fuss. It is moist and delicious.

My mother always foil wrapped the thanksgiving turkey so I thought I’d develop a recipe using the foil wrapped method.  To increase moisture and flavor I also stuff the turkey with sage,  an onion and lemon rather than a bread stuffing.  Feel free to comment below with any questions you may have. Happy Thanksgiving!

1 whole turkey (any brand works)
1/3-1/2  cup high heat cooking oil (you can use canola, vegetable or…shortening)
fresh sage leaves
1/3 lemon
1 small onion
3 tbsp butter (optional)
salt
pepper
heavy duty foil

Salt and pepper the bird on all sides and in the cavity.  Stuff with sage leaves, lemon and onion.  Set aside.

You will need some room to prep the foil-so it is best to do it on a table.

Take 2 long pieces (both the same length) of heavy duty foil wrap and seam them together at the middle as pictured below.  Remember, the larger the turkey the more foil you will need-you must allow enough room to create fold over seals.

The foil needs to be completely covered with the oil so be very generous.  Depending on the size of your turkey this can vary from 1/3-1/2 cup.  Spread the oil on the foil making sure the entire sheet of foil is covered all over, including the edges or the turkey skin will stick.

Sit the turkey in the center and wrap the top first, folding foil over a couple of times then rolling and tucking the sides.

This foil wrap method only self bastes if it is sealed properly.

Put in a roasting pan with NO RACK and place in a 450° oven.

For the last 30 minutes, cook turkey with the foil opened and pulled back so it can brown. See cooking times below.

Roast in a 450° pre-heated oven.

How much does your turkey weigh?

7-10 pounds        2 1/4-2 1/2 hours
10-12 pounds      2 1/2-3 hours
13-16 pounds      3-3 1/4 hours
17-20 pounds      3 1/4-3 1/2 hours
21-25 pounds      3 1/2-3/3/4 hours

To be sure the turkey is fully cooked use a kitchen thermometer. Temperature needs to read 165° at the meatiest part of the thigh.

Below are photos to help guide you through the process.

photo 4
Seaming the two pieces of foil together at the center (be sure to create 2-3 1/4 inch folds when creating seam.
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Pour oil on the foil.
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I am using this oil.
photo 3
Coating the foil with the oil.
photo 1
The turkey is stuffed, seasoned and ready to be foiled.
photo 5
Bring the sides of the foil up and make 2-3 1/4 inch folds to seal the top.
photo 2
Fold and roll up both sides.
photo 1
Foil is sealed, this turkey is ready for the oven!
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Just opened the foil.  For the last 30 minutes of cook time so it can brown the top.
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A golden brown turkey achieved – the last 30 minutes with foil opened.
photo 2
Let’s carve this turkey!

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