Aside from the salt, this is the exact same as Martha Stewart's. They are perfect!

Reviewed On: Dec. 28, 2009

I doubled the garlic and spices, and blended together. Patted the meat dry, rubbed with 1 Tbsp oil, and massaged the spice mixture into the meat before tying. 3# took 50 minutes to reach 150 in a v rack over a jellyroll pan. The drippings made a tasty pan sauce. Simple, tender, and flavorful! I'm not surprised, TOH has yet to disappoint me!

Reviewed On: Dec. 11, 2009

Next time I will rub the herb mixture underneath the skin. The meat didn't have as much flavor as I expected, and the bottled herbs were all new too. It made a yummy pan sauce, though (which I was able to use the rest of my leftover giblet stock for).

Reviewed On: Dec. 5, 2009