Grandma's Thanksgiving Turkey
From the kitchen of Karen Pettingill
Foil-wrapped turkey stuffed with apples and oranges, covered in butter and a bacon lattice, roasted at 325°F.
Added September 29, 2026
~ Times are estimates where the original recipe did not say.
Steps
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Preheat the oven to 325°F.
To prepare the pan: place four long pieces of foil on the counter next to your pan. Each should be long enough to go all the way around the turkey and be folded at the top.
Place the first piece of foil longways into the bottom of the pan. Place the second piece across it going sideways, or the opposite way.
Take the two other pieces of foil and make an X on top of those two pieces going crossways. The goal is to be able to wrap the entire turkey in foil.
To prepare the turkey: make sure your turkey is completely thawed (if it is not, you will need to adjust the cooking time).
Place the turkey in the sink and cut off and discard the packaging. Take note of how much your turkey weighs.
Remove the gizzards and neck from the insides and top of the turkey. Discard them unless you have a use for them.
Rinse the turkey well and place it in the roasting pan that has already been prepared with the tin foil.
Stuff the inside cavity of the bird with the apples and oranges, as much as will fit inside.
Melt the stick of butter and pour it over the entire bird.
Season the bird all over with salt, pepper, garlic, and Italian seasoning. There is no perfect amount.
Take individual pieces of bacon and cover the bird with them in a lattice pattern as if you were making a pie (it is not necessary to weave them). Cover as much of the turkey as you can, this will keep the bird moist during cooking.
Take each piece of foil, starting with the one on top of the others, and bring it up over the turkey, closing or rolling the ends of each piece together at the top. The turkey should be completely wrapped in foil.
Place the turkey in the oven (or smoker grill if desired) and cook according to size and weight (see the cooking times table). If using the apples and oranges, consider the turkey stuffed.
Thirty minutes before the turkey is done, pull it out and open the foil (roll all pieces down to the sides) to brown the turkey.
Baste the turkey with its juices before returning it to the oven.
Use a thermometer to test for peak flavor and moistness. The turkey is cooked when it reaches the internal temperatures listed in the notes.
Let the turkey sit for 15-20 minutes before carving to allow the juices to be reabsorbed by the meat.
Turkey Cooking Times at 325°F
| Net weight (lbs) | Unstuffed (hrs) | Stuffed (hrs) |
|---|---|---|
| 10 to 18 | 3 to 3 1/2 | 3 3/4 to 4 1/2 |
| 18 to 22 | 3 1/2 to 4 | 4 1/2 to 5 |
| 22 to 24 | 4 to 4 1/2 | 5 to 5 1/2 |
| 24 to 30 | 4 1/2 to 5 | 5 1/2 to 6 1/4 |
Notes & tips
- Internal temperature: 180-185°F deep in the thigh. Juices should also be clear, not pink, when the thigh muscle is pierced deeply.
- Internal temperature: 170-175°F in the thickest part of the breast, just above the rib bones.
- Internal temperature: 160-165°F in the center of the stuffing (if the turkey is stuffed).
You'll need
From the family table
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