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Homestyle Turkey, the Michigander Way


Here's a simple recipe for preparing the holiday bird. It will be tasty and perfectly browned every time!

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  • 1 (12 pound) turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt


Preparation time 10mins
Cooking time 310mins
Adapted from


Step 1

Preheat oven to 350 degrees. Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorite.

Place turkey in a dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.

In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.

Cover with foil, and bake in preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees. For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

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