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“Texas Style Roasted Turkey” Recipe

Like you, I love getting together and having a great time with family and friends, but somewhere along the way preparing the turkey became my task. So over the years I have enjoyed pushing the envelope on what you can do to that long celebrated tradition of preparing the “proverbial bird” for all to enjoy. Many of you have asked for the recipe, but understand we like to change it up a little each time Thanksgiving comes around, but here is a great “beginning” for you to create your own Thanksgiving Turkey. Have fun and may your Thanksgiving be filled with blessings and a thankful heart!


Texas Style Roasted Turkey
From the Kerbel Family

If you like it sweet or even if you prefer a “down home” country taste this tasty recipe is sure to tingle the taste buds and fill the air with the aroma of Thanksgiving.

Cook time:Around 3 hours (not including prep)
Yield: 1 Turkey

Ingredients:

  • 1 Thawed Turkey
  • Sea Salt
  • Garlic Salt
  • Pepper
  • 1 Onion
  • Fresh Herbs (get creative): I use thyme, parsley, sage, and rosemary
  • 1 Head of Fresh Garlic
  • 2-3 Bay Leaves
  • ½ Cup Melted Butter
  • Honey
  • Maple Syrup
  • 1 package (16 oz) of Farmland Honey & Maple Flavored Naturally Hickory Smoked Bacon

You can find all of the necessary ingredients at:

Kroger
1406 W Walnut St
Garland, TX 75042

Tom Thumb
925 W Northwest Hwy
Garland, TX 75041

Instructions:

Stuff the turkey with a mixture of 1 teaspoon Sea Salt, 1 teaspoon of pepper, 1 onion (cut into quarters), 1 head of fresh garlic (quartered), herbs (mix thyme, parsley, sage, and rosemary to your desired taste, be creative), and 2 to 3 bay leaves. Melt the butter and add 1 teaspoon of garlic salt and 1 teaspoon of pepper to the melted butter. Place the turkey into a large pan with sides, so the juices do not run out of the pan. The entire turkey will be wrapped in aluminum foil so it is best to first place the aluminum foil into the pan and set the turkey onto the aluminum foil before proceeding. Use a large enough piece of aluminum foil such that it can be folded up from both ends, completely sealing the turkey as it bakes. It is important to fully wrap the turkey and not simply “tent” the aluminum foil. Do not remove the skin, but poke a small hole on each breast and tease the skin away from the turkey and squirt the butter mixture under the skin and onto the breast meat on both halves of the breast. Use the entire package of Honey Maple Smoked Bacon by covering all of the turkey with the bacon strips. Squirt the honey and then add some maple syrup over the bacon that is now covering the entire turkey. Bake for approximately 3 hours for a 12-14 pound turkey with the turkey fully wrapped. Use a meat thermometer to insure the deepest part of the turkey measures 180 F. After 3 hours unwrap the top of the turkey, increase the temperature to 400 F, and continue baking for 15 more minutes or until the bacon is nicely browned (a convection oven is great for the entire cooking process and browns the turkey evenly). Remove from oven and allow turkey to sit for 15 minutes before carving. Lastly say a prayer of thanksgiving for the many blessings, so truly undeserved, that we have all been given.