Reviewed: Dec. 1, 2011

Absolutely wonderful! I used this on my 15lb turkey for Thanksgiving 2011 and it was a huge hit. White meat so moist and tasty I can't wait to use it again for the Christmas bird. I even added a small amount to the dressing (before putting on the bird, not after as the bird was raw). This gave the Stove Top dressing an added homey flavor which everyone loved. Thanks emmaxwell!

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3 users found this review helpful

Reviewer:

Dea311

Reviewed: Nov. 24, 2011

I love this recipe but I had to give it 4 stars because it's my opinion that 4 lemons is way too much lemon juice for a 13 lb turkey. Without using 4 lemons, I went with my instinct and used only 2 lemons, and 1 cup of orange juice along with 3-4 tablspoons of raw honey to take away some of the bitterness that the lemons gave. Although the lemons work as a great tenderizer for the turkey, it would've overpowered all of the fresh herbs that I diced, and that would've been a waste. I also added 1/4 cup of diced fresh rosemary which set it off to perfection. I used all of the drippings to make gravy, and everyone said it was the best gravy they ever had! The turkey was very tender and had a great flavor to it.

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Reviewer:

amurray007

Reviewed: Nov. 20, 2011

brilliant - made it with raps oil instead of olive and used cilantro / coriander instead of sage (did not have enough sage) - everything else the same and it was brilliant............ everyone LOVED it

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5 users found this review helpful

Reviewer:

kerenf

Reviewed: Aug. 11, 2011

I followed the recipe completely. I marinated chicken and it turned out very tender. The texture was wonderful, however, it had too much lemon in it for my taste. I couldn't get my chicken loving family to eat it and we love lemon. It was just too much lemon.

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4 users found this review helpful

Reviewer:

LuckyAngel

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Aug. 1, 2011

Great moist chicken and I have all those herbs in my garden! That doesn't happen often. Although I used honey mustard ( I made it with dijon and yellow) to cut the salt from the soy and acid from the lemons. It was delicious!!!!! I also slow roasted it on the grill.......nice and brown with crispy skin YUM.

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3 users found this review helpful

Reviewer:

joenjerry

Reviewed: Jun. 22, 2011

Wow - this was by far the best turkey I have ever cooked and all because of the marinade! Definitely try this... everyone will be coming back for 2nd's and 3rd's :)

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Reviewer:

Andrea5775

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 28, 2010

My husband made this rub for our Thanksgiving turkey. We used the cooking bag to marinade the turkey, and then the next morning, I took the turkey from the fridge to the oven. Very easy for me! (We did not stuff the turkey.) The bag was full of juice -- we let the turkey sit for 20 minutes before cutting. It made the most flavorful gravy! :)

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Reviewer:

SoccerMom

Reviewed: Nov. 27, 2009

I used this recipe for making my first family Thanksgiving turkey & it was wonderful! I used the dried McCormick herbs (caution: you have to use a smaller amt of dried herbs than with fresh herbs). I made this in an electric roaster & was so proud of the results! The turkey was delicious, moist and juicy!! Thanks for helping me shine!! ;)

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Reviewer:

ConJessTon

Reviewed: Nov. 6, 2009

I originally submitted this recipe several years ago. I now use Dijon which gives a nicer flavor. Also, I use Mrs. Dash as teh herb seasoning.

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15 users found this review helpful

Reviewer:

Elaine Mical

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Agoura Hills, California, USA

Reviewed: Oct. 2, 2009

I doubled the recipe and marinated two whole chickens overnight. I even forgot to turn the bag, and they turned out delicious after roasting. My husband just raved about it. I will definitely be using this again, maybe for Thanksgiving.

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5 users found this review helpful