Reviewed: Apr. 17, 2012

This came out incredibly delicious and moist. I used a little more butter thoughout basting but otherwise it was awesome. Usually ham is the hit for us but this turkey made everyone rave!

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Reviewer:

Sarahjane2025

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Apr. 10, 2012

I brined my turkey overnight first so used barely any salt or pepper and it turned out DELICIOUS and juicy. Everyone at Thanksgiving dinner said I was the new official turkey maker.

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Reviewer:

Sullia

Reviewed: Apr. 7, 2012

Made the juiciest breast meat we've ever had.

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Reviewer:

Liberty Belle

Reviewed: Feb. 28, 2012

Fantastically delicious! This recipe offers my fave method for a juicy, tender and golden brown bird. Since I tried this recipe 2 years ago, my family has me cook the turkey every thanksgiving, christmas and easter, which fills me with so much pride and joy - thank you mum and grandma.

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Reviewer:

Bercia15

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

Reviewed: Feb. 20, 2012

PERFECT! Juicy and tender! I added chopped garlic to the butter and rubbed the mixture everywhere. Great recipe!

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Reviewer:

hnkybb23

Reviewed: Jan. 13, 2012

I followed the recipe pretty much except that I didn't add the water/chicken stock to the pan until after drippings had browned quite well. That made for a great gravy. I didn't tent the turkey either, and it turned out quite nicely brown. I spread butter slabs under the skin on each side of the turkey. I think an important thing to do is use a meat thermometer, too. I cooked the turkey until it was 180 degrees in the thickest part of the breast meat. It turned out to be the best turkey I've ever made. It was moist and done just right.

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Reviewer:

Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Jan. 2, 2012

I made this recipe for my turkey last night but because my friend has a dairy allergy, I substituted mayo for the butter rubbed on the turkey. I ended up uncovering it sooner as well to let the mayo melt, maybe after an hour and a half instead of two and a half. The gravy I made with the drippings was one of the best I have ever made. Thanks for the easy delicious recipe!

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Reviewer:

Marilee

Reviewed: Dec. 26, 2011

Excellent recipe! I rubbed some butter mixed with rosemary between the skin and the breast for extra moistness. I used chicken stock instead of turkey stock and basted every half and hour or so, replacing the stock as necessary. The turkey was SO moist and delicious! It received rave reviews from everyone. A definite keeper!

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Reviewer:

FRIDAGIRL_36

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

Reviewed: Dec. 25, 2011

This was a really good simple recipe. Very simple to prepare.

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Reviewer:

tahitian4rmj

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Reviewed: Dec. 25, 2011

Holy cow...follow this recipe to a T and you will have a beautiful, golden brown, delicious and juicy turkey!We made this full size at Thanksgiving and again today, only half size, and both turkeys were perfect!!!

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4 users found this review helpful