"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Maria's Thanksgiving Turkey - Kori version Recipe

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This recipe for Maria's Thanksgiving Turkey - Kori version, by , is from Kori's Family & Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kori Coffey
Added: Tuesday, November 3, 2009


1 whole turkey, thawed.
3-4 bell peppers (color of your choice or combo of)
2 large onions
6+ cloves of garlic
1 bag celery
1 bag of baby carrots
large can of chicken stock
1 stick REAL butter, room temp
1 stick REAL butter, cold
Lawry's seasoning salt
Fresh herbs (prefer rosemary, thyme & sage)

Remove neck & gizzards from thawed out turkey. Place in saucepan with water & boil (this is my critters' Thanksgiving dinner, but you can use to make stock).

Wash & thoroughly dry turkey inside & out.

In a large bowl, combine all veggies, chopped in similar sizes (rough chop is fine, I usually just cut them all to match the size of baby carrots). Chop & add herbs. Cut the COLD butter into same small sizes as veggies & toss with veggies & herbs. Sprinkle this veggie/butter mixture liberally with Lawry's season salt & fresh ground pepper to coat. Set aside.

Smear 1/3 of the room temperature butter on the inside of the turkey cavity. Season with Lawry's salt (like you would prep a cake pan!). Smear rest of room temperature butter all over the outside of the turkey.

Stuff turkey FULL with veggie mixture, and don't be shy (remember the veggies will shrink!).

Place baking rack in a roasting pan. Put any remaining veggie mixture on bottom of roasting pan. Place stuffed turkey on top of rack/veggies. Pour chicken stock in bottom of pan about 1 inch deep.

Season turkey (on top of smeared butter) with Lawry's seasoning salt & fresh ground pepper.

Cover with 2 layers of aluminum foil tightly & bake @ 350 for time recommended (usually 20 minutes per pound).

DO NOT remove foil at all until last 30 minutes of roasting (just to brown). This is key.

As with any meat, let rest for at least 15-20 minutes before carving.

Number Of Servings:
Number Of Servings:
depends upon size of turkey
Preparation Time:
Preparation Time:
30 minutes plus cooking time (again depends upon size of turkey)
Personal Notes:
Personal Notes:
There is NO NEED to check on or baste this turkey whatsoever. Because it is stuffed with veggies (without any bread), it bastes itself from the steaming veggies... inside out! YUM!

My major recommendation is to put your largest cookie sheet under the roasting pan to avoid any juices boiling over. It's happened to me, it's not pretty!

Also, I usually try to do all of this the night before, so all you have to do day of is preheat the oven & pop it in, leaving you all day to focus on the other fun sides & desserts!!!




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