***TURKEY TIP!!!!! for the MOISTEST TURKEY BREASTS YOU'VE EVER HAD IN YOUR ENTIRE LIFETIME!!! Stuff the cavity and TURN THE TURKEY UPSIDE DOWN! Yes I said UPSIDE DOWN! The juices flow down to the breast meat while cooking and make for just the most moist delicious breasts ever. TRY IT!

This is a decent turkey recipe. I roasted a 16 pound bird and it was done in a roasting pan after two hours, believe it or not. The store bought temperature sensor popped out when the my meat thermometer indicated 170 degrees. I let the turkey sit for 45 minutes, the longest I've ever let one sit and it was juicy and flavorful. Thanks for a very good recipe.

Very easy and tasty! Made this in the electric roaster. I didn't put any water in the bottom. Brushed mixture (1/4 cup melted butter and 1/2 cup olive oil and spices) over the bird, and under whatever skin I could get up (man, that's tricky). Poured the remainder inside the bird. Cooked breast down, as normal. Turned out juicier than normal, but the white meat was still a bit drier than I'd like it to be.

This turned out great and was very easy. I cooked it upside down for more moisture in the breast. Covered with foil. Then flipped over and took off the foil for the last 1/2 hour. Not so pretty, but tasted great.

Easy and good!

Wow, what a moist and delicious bird! My family likes more traditional turkey, so I scaled back on the herbs just a bit (about half) and I actually just softened the butter so it was kinda paste like. I carefully seperated the skin from the breast and spread the butter mixture underneath. I used what was left over on top of the bird. It came out beautifully browned and so full of moist flavor. Went great with traditional mashed potatoes.

tasted great. Didn't seem to be anything real special, but better than just sticking a chicken in the oven with nothing else.

**Update, I used on chicken breast (with the bones and skin) and it is fantastic on that too~***I took the advice of other reviews and turned up the heat and took the top off for the last 30 minutes or so. This turned out delicious and the juices made good gravy...yum, easy! To avoid DRY turkey~USE A THERMOMETER! The reason some people have a dry turkey is because it is OVER COOKED~USE a THERMOMETER AND 160 DEGREES IS FINE. also, i placed the turkey on a rack inside the roasting pan so it wasnt swimming in the juices.

My first time making turkey and everyone at the dinner party was amazed. Things like "the moistest turkey ever" "delicious" "oh my god, are you sure you made this yourself?"... I had a 12lb turkey, coated in the herb ingredients.. cooked breast side down for 2 hours (covered), then breast up (uncovered) for another 2 hours. Oh - I used 1/2c olive oil, 1/4c melted butter. I didn't even baste it once! Crispy, browned, juicy. I can't say enough good things!!!

We love roasted turkey in this family. I have been using the same method for all my turkeys for years, however, and we decided to try something new this past Thanksgiving. I found this recipe and decided to give it a try. I followed the directions to the letter...no deviation whatsoever (except that I did like most others recommended and put the herb mix under the skin as well as over it). Having always been a cheesecloth over the breast and baste religiously gal, I was skeptical. It had so many lovely reviews, though, I took the risk. I cannot even begin to tell you how ridiculously awesome this turkey was. I have never in my life had a turkey with so much flavor and this much moisture...and that's really saying something. We eat a lot of turkey in this family. I will never go back to my old recipe. This method is less work, less mess, and a superior turkey in both flavor and texture. You simply MUST give this a try.

It ain't easy pulling up that turkeys skin!! But it was good!!

Due to a change in plans, I got to let this marinate 24 hours prior to cooking. Great recipe. Flavorful, moist and tender. Be sure to get the rub under the skin. This got rave reviews from a die-hard: turkey-is-best-cooked-in-the-weber (grill) relative!

This is an excellent marinade for a turkey. I used this recipe exactly as printed. I did use my hand to spread the marinade up under the turkey skin so it would cover the breast meat. I put this herb/oil mixture on the bird the evening before I am going to bake it. The breast meat is so flavorful and tender every time! My family is always impressed with my turkey. This means a great deal to me as I stopped cooking the turkey the same way my family cooked it for four generations! I have started a new tradition with this recipe (the last four years). Thanks so much!

Followed this recipe pretty closely. I used butter in place of olive oil and chicken stock in place of water. Also added quartered onion and rough chopped celery and carrot to cavity and bottom of roaster. Had to double it as I had a 26 lb bird. Was easy and tasted great too!

The turkey took much longer than three and a half hours to cook. I planned to cook the turkey with about an hour extra if needed, and that still wasn't enough. Very dissapointing for Christmas dinner to cut into a raw turkey. The parts that were done were very moist but like some other reviews said you couldn't taste the seasoning you put on unless you ate the skin.

So my turkey was dry dry dry, but my sister-in-law used this recipe twice with moist turkey results. So I'm convinced my turkey was just dehyrated before his head got chopped off. It smelled incredible in the oven.

This was absolutely delicious! I made this for my first ever Thanksgiving Turkey...for family and friends in Australia who had never celebrated Thanksgiving before. They were all very impressed and said it was the best Turkey they'd ever had. The turkey was golden, crispy and moist, and The juices make the base for a beautiful gravy. One tip my Mom gave me - I cooked the turkey upside down- all the fat from the dark meat runs down to baste the other meat. It was great! Another tip I got from Jaime Oliver- I rubbed the buttery mixture not only on the skin, but under the skin as well. I didn't use stuffing, but popped a half an apple and half an onion in the cavity for flavor. It was devine!! I will definately use this recipe as a starting point for my next Thanksgiving Downunder!

I cooked this turkey for Thanksgiving...but it was not a well liked recipe by any of our guests (good thing I made extra stuffing and mash potatoes). Our family isn't "crazy" about garlic and it was way too over powering for our tastes. It also left the turkey rather greasy instead of just moist and ended up throwing away the bottom part of the turkey instead of de-boning it after dinner. It was worth a try, but I won't be using it again.

Very easy recipe for beginners! My guests loved it, thanks!

Took another review's advice and gently worked the skin away from the turkey and put all the seasoning underneath the skin - the turkey was much more flavorful and moist... I think at Christmas I am going to try baking the turkey upside down and turning it over the last half hour to brown the top. Very nice recipe and had lots of compliments from the guests!