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The "Holy Grail" of Turkey Baking-Bakell®

The "Holy Grail" of Turkey Baking

I feel like I HAVE to write about this, even though many of you won't need this until 12 months from now... but over the last 5 years or so, I have done some extreme due diligence in figuring out the absolute best turkey baking recipe and feel like this year I have finally nailed the holy grail! A compilation of recipes from my Grandma, Mother-in-law, Sister, Aunts, and friends has brought me to these steps to get a deliciously moist and flavorful turkey! My happy family is proof!

Buying your Turkey:

For a party 10 - 15 people I like a 16 - 20 pound turkey (double from there)


Approx 24 hours for every 4-5 lbs. In Other Words.... If Thanksgiving is on Thursday, and you have a 16 lb turkey, you may want to put it in the fridge from the freezer on Sunday...

*when ready for the next step, remove all "in-erds", discard or use separately as desired... "If you don't know what we are referring too here, call your mom and start over..."

The night before Thanksgiving...

On Thanksgiving Eve, take your turkey out of its wrapping.  Proceed to take out the giblets and neck.  They are located in the turkey's cavity.  You'll probably see a small bag of giblets in the turkey. Contrastingly, The neck of the turkey is quite large, so it should be easy to find.  

The Stuffing:

You'll want to make sure that you stuff your turkey at the perfect time.  So wait just until you put your turkey in the oven.  Make sure you do not fill the turkey up too much, since dressing expands while it roasts.

The Brine:

When I purchase my turkey, I buy the turkey "bag" package that includes 2 bags... The first I use for my brine, the second I use for baking the turkey.

In my brine I put a good amount of seasoning salt, a good amount of sea salt, and last... but DEFINITELY not least, a good amount of unflavored meat tenderizer. I put all of this in my first turkey bag with some warm water (to quickly dissolve the salt).

*mix around

*add the turkey

*put entire bag in a drip safe pan... AKA large turkey pan

*add water until turkey is covered

*let this all soak in the fridge overnight

The Morning Of.....

Ready to Bake

*Drain your brine

---here is where it gets fun...

*dig your hands underneath the skin of your turkey, yes.... build some space in there.... get 2 sticks of actual butter (not that fake stuff...) 

Flour, Taco Seasoning, Basil, Garlic Powder, Onion Powder, Seasoning Salt.

***Stuffing: Chopped Onions, Chopping Carrots, Basil, Olive Oil, Onion Powder, Garlic Powder, Seasonsing Salt.

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