The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 31, 2007
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!
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Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA
Living In: Shelton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 29, 2007
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 27, 2007
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!
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Cooking Level: Expert

Home Town: Athens, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 26, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 25, 2007
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.
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Cooking Level: Intermediate

Home Town: Stevensville, Montana, USA
Living In: Clearfield, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 25, 2007
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!
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Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 18, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 17, 2007
Very easy recipe for beginners! My guests loved it, thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 13, 2007
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 11, 2007
Awesome recipe. It was my first Thanksgiving and well, the turkey came out perfectly. I followed the suggestion of adding a couple tablespoons of butter and also made double of the mix to keep the turkey nice and moist. Finally, I basted the turkey every half-hour (I don't know if this was necessary but I absolutely did not want a dry turkey). The only thing I will do differently next year is to put some of the "dressing" under the skin of the turkey. Oh, the stuffing in the turkey turned out great too- excellent flavor. Best turkey I ever had (better then my mom's and my grandparents). And, it was the first turkey my husband has ever liked...
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Cooking Level: Beginning

Home Town: San Antonio, Texas, USA
Living In: Oakland, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 11, 2007
This did not turn out well for me. I had a 10 lb. turkey and followed the recipe exactly, except I uncovered the turkey for a about 3/4 to one hour to try and brown the skin. The gravy was delicious -- but the turkey was not so good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 10, 2007
I made this for my first homemade turkey, and it turned out wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 9, 2007
I don't actually eat meat...but I had to do Thanksgiving turkey because I'm the chef in the house. It was received with rave reviews and a few "this is better than my mom's" comments. I didn't try it, but I think it is a good recipe for meat eaters!
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Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 9, 2007
Thank-you so much for my very first turkey rub, it was delicious and made my bird look so good. I always stuck with my mothers plain roasted turkey but decided this year to try a rub and I will always use this now----forever! I did make it up a few days ahead and let it mingle flavors, it was very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 4, 2007
Unbelievable! I made this this past weekend. I added butter for some of the oil as another reviewer had suggested and it turned out fabulous! Even after we ran out of gravy everyone said "its so moist you don't need gravy".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 3, 2007
With this turkey I received a comment that it was "the best turkey she had ever had." It is very moist. I took the tip to roast the turkey breast side down. I didn't put any of the oil mixture under the skin- that is more work. It had just enough flavor. It was nice to not have to baste it. I took the cover off during the last hour of the baking to brown.
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M3B

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 2, 2007
This was my first time to prepare a turkey, so I was nervous. Encouraged by the number of high reviews, this became my chosen recipe. And a winner it was! It was wonderfully fragrant and tender. We LOVED it! I'll definitely be using it again!
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: Dec. 1, 2007
This was only my second time making a turkey; my family has always used just butter, salt and pepper. I used a Reynold's cooking bag, so didn't use the water. But this turned out wonderful. The drippings made an amazingly tasty gravy. **11/08 update: Used this again on a brined (Out of This World Turkey Brine on this site) bone-in turkey breast. Used the cooking bag again, just removing it for browning during the last 45 minutes. Wonderful!! Perfect, moist, flavorful turkey.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 29, 2007
I use this recipe to cook my first ever 14.5 lbs turkey last Thanksgiving and it turned out soo beautiful.. The yummiest turkey ever. It took a bit longer for me to cook the turkey (almost 6 hours) but it was definitely worth it. As one of the reviews before mentioned, you should open the lid/foil and have it uncovered for the last 45 mins or so to brown the outside. I think I will baste it more often when I leave it uncovered to make it more moist. Thank you for sharing this recipe.. My friends actually thought I've had experience roasting a turkey before..
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Alc

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 28, 2007
My first turkey ever and it was a total success. Moist, delicious and easy to make. Took me 5 hours to cook (big family, big turkey),uncovered it for the last hour and it gave it a beautiful golden look. All women where asking for the recipe..Huge Success!
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Corona, California, USA

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