Homestyle Turkey, the Michigander Way

Recipe View 15 mins Preheat oven to 350 degrees F (175 degrees C). Rinse the turkey thoroughly, pat it dry with paper towels. Remove and discard the giblets (or reserve for gravy, if desired). (Prep time: 15 minutes)

Recipe View 10 mins Place the turkey in a Dutch oven or roasting pan fitted with a rack. Gently separate the skin from the breast meat to create pockets. Distribute 3 tablespoons of butter evenly between the skin and the breast meat on both sides. This ensures a juicy and flavorful result. (Prep time: 10 minutes)

Recipe View 5 mins In a medium bowl, whisk together the warm water and chicken bouillon powder until dissolved. Stir in the dried parsley and minced onion. Pour the mixture over the turkey. Sprinkle the seasoning salt evenly over the entire surface of the turkey. (Prep time: 5 minutes)

Recipe View 3 hrs 45 mins Cover the Dutch oven or roasting pan tightly with aluminum foil. Bake in the preheated oven for 3 1/2 to 4 hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). (Bake time: 210-240 minutes)

Recipe View 45 mins Remove the foil during the last 45 minutes of cooking to allow the turkey skin to brown and crisp up nicely. Monitor the turkey closely to prevent it from becoming too dark. (Bake time: 45 minutes)

Recipe View 20 mins Let the turkey rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (Rest time: 20 minutes)