Lillian’s Signature Holiday Turkey

Made with: Zacky Farms Whole Turkey

  • 6 People
  • Easy
  • 15 minutes to the pound


1 Zacky Farms Turkey
1 onion peeled and quartered
1 orange quartered
1 lemon quartered
5 cloves garlic
Season Salt
Season Pepper
Garlic Powder
Turkey Stock to cover bottom of pan
Note: You will need a Roasting Pan with V rack


Preheat Oven to 325°F.

Wash turkey thoroughly, and place onion, orange, lemon cloves of garlic and seasoning in the cavity of the bird.

Place garlic under the skin, along with more seasoning.

Place garlic in the neck cavity, and onion, for added flavor along with seasoning.

Add Turkey Stock to the bottom of the Roasting pan, and place the Zacky Farms Turkey BREAST SIDE DOWN on the V rack in the pan.

Hint: If you desire place celery and carrots in the bottom of the roasting pan for more flavor.

Roast the Zacky Farms turkey at the 325-degree temperature for fifteen minutes to the pound… It is important to have a meat thermometer, for when it reaches 165 degrees when placed between the thigh and breast portion of the turkey your turkey is done.

It is also important to baste the turkey every 30 minutes. If you wish the breast of the bird to be beautiful and brown when carving, turn it over the last half hour of roasting.

Another great hint: is if you feel that it is browning too fast then cover it with a foil tent. A convection oven will cook faster and brown sooner than a conventional oven.

Another way to test your bird to see if it’s done (if you don’t have a meat thermometer) is to puncture the thigh with a fork, and if clear juices appear then your bird is done!

After removing your turkey from the oven, I have a wonderful secret that I happened upon because I was taking my turkey away from home to a relative’s house for dinner:

Completely encase your turkey in foil, so that no steam can escape. Your bird will continue to marinate in its own juices, and it will be moist and flavorful.

Continue for about one half hour, remove from foil, and let rest for 20 minutes. Then it’s time to carve.

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