The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 8, 2009
YUM! I used the olive oil and herbs on a chicken. After roasting for about 2.5 hours, the chicken was the most tender, moist, and delicious chicken we have ever had. SO good! Will be using this many times!
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Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 6, 2009
This is my turkey recipe from here on out! So simple, and it turned out beautifully, wouldn't change a thing.
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Cooking Level: Expert

Living In: Heber, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 29, 2009
I made this last year for thanksgiving, which also happended to be the first thanksgiving dinner i cooked, and I thought it was great. I am using it this year as well, but I will be injecting the mix into the meat as weel.
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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 23, 2009
excellent recipe! I cooked my bird unstuffed but threw a whole bunch of fresh herbs and half a large onion in the middle of the bird. Ended up very moist and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 19, 2009
The only thing we did different was add chicken stock to the bottom instead of just water, made the gravy amazing. This recipe is simple and delicious ... thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 28, 2009
I've made this the last three years for Thanksgiving - it is AWESOME! So moist and flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 4, 2009
I use this recipe not only for my own holiday festivites, but I am also the designated turkey maker for our company potlucks because of this recipe!! Keep basting every 20-30 mins for most moist results.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 31, 2009
I made this recipe for thanksgivig a few years ago. While I loved not everyone in my family did.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 6, 2009
I make this turkey every hear for both Thanksgiving and Christmas. My mother-in-law, doesn't usually like turkey, loves this!! I let it soak in brine overnight. Lots of salt, peppercorns, an onion, brown sugar, and a lemon and orange! It turns out fantastic!!
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Cooking Level: Expert

Home Town: Livonia, Michigan, USA
Living In: Westland, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: May 13, 2009
Great turkey. I gave it four stars because if you don't let it marinade over night it won't absorb moisture/flavor very much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 14, 2009
Wow, this was excellent! Not being a big ham lover, I decided to make a turkey for Easter dinner. This recipe was such a hit - my 10-year-old devoured 3 helpings! Thanks for sharing!
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 30, 2009
The herb baste is perfect. I also added lemon, orange and onion wedges inside the turkey to add more moisture and flavor (we don't make the stuffing inside the turkey). Best Thanksgiving turkey I have ever had!
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 14, 2009
This was soooo delicious! I followed the recipe exactly except I left out the water since I used an oven bag. My turkey was 14 lbs. and was done in 3 1/2 hours. It browned beautifully in the bag so I didn't even need to baste it, and it was so moist. I boiled the neck and giblets in water with a few carrots on the stove while the turkey was roasting and then used the reduced broth as an addition to the turkey drippings (put thru a gravy separator) to make gravy. This was the best turkey I have ever made. Thanks so much, I am stuffed! :)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 18, 2009
Great flavor! Place the herb mixture under the skin. Addition of water is not necessary if brined overnight.
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Home Town: New York, New York, USA
Living In: Glenview, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 15, 2009
House smelled Fantastice and Turkey was quite pretty - but taste was just ok!! I used Turkey broth instead of water and added Thyme to the herbs...other then that, kept it the same!! Will probably keep looking - but thanks for sharing!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 3, 2009
This is the one I will use from this day forward! AWESOME. Had a 12.8 lb bird. Used a roasting bag this year and it made the turkey so juicy and moist! I substituted the water in the mixture with chicken broth. I also pulled the skin up & applied some butter with the mixture under the skin. Also inside the turkey (before adding my stuffing) and some on top of the skin. Rest of mixture went into the roasting bag with a lemon and some extra chicken broth for steam effect. Next year in the roasting bag I might add a garlic clove or an apple. For the last 45 minutes I took turkey out of the bag so the top could brown. Everyone raved. see my pic. yum!
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Cooking Level: Beginning

Home Town: Palo Alto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 2, 2009
This was a great recipe for making a turkey for the first time. (Well 1st time for a full 21 lb. turkey, I have made a turkey breast before). Changes: Used celery salt in place of sage and since that had salt in it I didn't use any additional salt. Used 1/4 cup softened butter and 1/2 cup olive oil. Cut a few slits in the skin and injected the olive oil/melted butter mixture using a baster. I also used a bag to make it even moister. Using the bag also gave me lots of drippings for gravy and stock. It was all terrific! I got great reviews from our three sons and my hubby, who called my mom to tell her how good it was. Thanks for a great and easy recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 30, 2008
This was my very first Turkey. I can not stress enough how easy it was for an inexperienced cook. I followed the recipe exactly and some of the reviews others had posted and it was perfect. I impressed both my mother and mother in law on Christmas Eve and that’s hard to do. I would recommend this one to every one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 30, 2008
Very good...try preparing it a day early and letting the meat soak in the marinade.
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Cooking Level: Intermediate

Home Town: Uxbridge, Massachusetts, USA
Living In: Douglas, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Photo by Chen
Reviewed: Dec. 30, 2008
I have made this Turkey twice now and both times it has been delicious! I had to cook it without the water in the bottom since I only had a 9x13 pan to cook it in, therefore no rack. So, to try and seal in the juices I cooked it uncovered until lightly browned and then covered with tinfoil... then also took the tinfoil off for the last 45 min of cooking to brown it up some more. I think next time I might try as the other reviewers suggested and rub some of the herb mix under the skin to give it more flavor! But, over all a wonderful recipe!
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Cooking Level: Expert

Home Town: Sundre, Alberta, Canada
Living In: Oslo, Oslo, Norway

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