Reviewed: Nov. 25, 2007

This was my very first Thanksgiving turkey and wow, it was a knockout. I followed the recipe to the letter, making sure to get the oil spice mixture under the skin as well. I cooked the turkey with my own stuffing until the breast came to an internal temp of 161. I then took it out of the oven and tented it with foil on the counter for 20 min and it got up to the reccomended 180 degrees. Moist and flavorful throughout the bird. The leftovers the next day were moist and you could still tast the spices, even the white meat was stil moist. My mother, who has been cooking the family turkey for 50 years, could not belive how moist the turkey came out. My husband and I agreed it was better than hers. Thanks for an easy, flavorful and moist bird. Why try anything else, this one is a perfect 10!

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MrsFritz

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 25, 2007

I used 1 cup olive oil, 1 stick of butter and doubled everything else. It was more than I needed for a 23 pound turkey. The turkey was really moist.

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michelle

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Reviewed: Nov. 25, 2007

I was stuck cooking thanksgiving dinner this year and I gave it a try. Usually EASY meant losing a little taste, but that was not the case. The turkey was moist and great taste. I highly recommend this recipe it you would like to make a statement next thanksgiving.

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George

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 25, 2007

This recipe was excellent! My husband and I loved it! We ended up substituting butter for the olive oil and rubbed it under the breast skin as well as all over the rest of the turkey. The breast meat came out so moist and tender and the rest of the turkey was great too. This rub made this the most delicious turkey we have ever made

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Calliekit

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Reviewed: Nov. 23, 2007

Nice flavor, I really spent a lot of time rubbing it into the breast under the skin and then I rubbed it on top of the skin and although everyone raved about it I still felt the breast was too dry. I passed on putting the butter under the skin, thinking it might have been too much. The dark meat was perfect, juicy and tender. The gravy was DEVINE, so flavorful and rich!! I just took the drippings added 2 cups of water and mixed 2tbsp cornstarch with warm water into it. Nice recipe, will use again but will probably add the butter next time!

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melissac

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Reviewed: Nov. 23, 2007

Everyone LOVED the turkey. It was so tender and juicy. The flavors even seeped all the way into the meat found closets to the bones. Absolutely Awesome! We all really enjoyed our Thanksgiving due to this great recipe!

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Letty

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Reviewed: Nov. 23, 2007

The best I can say is that the turkey was tender. I will continue making turkey as I have for 40+ years

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Elaine E

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Chino Valley, Arizona, USA

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Reviewed: Nov. 23, 2007

This one is a keeper! It looked so professionally made! :D The only thing different I did was I put quite a bit of butter underneath the skin of the turkey. Then I put the herb mixture on over the turkey. I was a little bit worried about it coming out greasy but surprisingly it didn't at all. The turkey was nice and juicy and I didn't even use an oven bag, I normally have a problem with making the turkey too dry. Some reviewers mentioned that it wasn't flavorful enough but with the gravy I made from the turkey juices it came out great! Thank you so much Lisa for sharing this!

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ABBA062201

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Reviewed: Nov. 23, 2007

Ok maybe I missed something, but I don't think that this turned out as well as it was described. We all love garlic flavored items, and I thought that this would be really great, but it was alittle bland to me. I'll try it again, but next time I'll be adding a few of my own ingredients to give it alittle zing.

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sherry40741

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Reviewed: Nov. 23, 2007

This turkey wasn't anything great. I followed the recipe exactly, except for adding some butter. Not sure what i did wrong, but it came out dry.

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jd

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Reviewed: Nov. 23, 2007

Wonderful recipe. This was my first attempt at making a turkey and it came out great. I made a few modifications. I added thyme and rosemary to the herbs. I also cut large chunks of onion and bell pepper and placed them in the pan and cavity of the turkey. Covered with foil and baked on 250-300 for about 12 hours. Everyone loved it. It was so moist and tender it was falling off the bone.

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Keisha

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Nov. 23, 2007

This was pretty good, I will say. The olive oil made the difference here, the meat was very juicy and tender (especially on the leg joints, it just fell off the bone). I didn't pour the oil mixture on, but used my hands and rubbed it in all over the bird, making sure to pay attention to the breast meat in particular. Slight alteration - I used minced garlic and garlic salt instead of regular salt and garlic powder - I don't think it made too much of a difference. Great tasting meat. Thanks for the recipe.

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Cathalain

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 19, 2007

Wow! What a great turkey we had at my house today for Thanksgiving. This turkey (10lbs) was just perfect!! Nice and moist and flavorful. I cooked it for 21/2 hours. I covered it during cooking with foil,then removed it for the last 45 minutes for browning. I also put two bay leaves under the skin. This is a keeper for sure.

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DMSEE

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Reviewed: Nov. 13, 2007

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, lightly stuffed w/ italian sausage stuffing, coated in the herb ingredients.. cooked breast side up for 2 hours (covered), then breast down (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!!! Update: cooked it again for a "Trial Run" dinner.. fantastic. Followed exactly as I did it last time - just be careful flipping the bird, its hot and if your hands slip, you lose some of the golden skin. Happy Thanksgiving!

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Oct. 8, 2007

Absolutely awesome, the gravy from the juices was so good! This was my first turkey and I impressed everyone, thank you!!!!!!

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Mrs E

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Reviewed: Jul. 12, 2007

simply awesome, the best turkey i've ever had. super flavorful!!!

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HAPAGIRLY

Cooking Level: Intermediate

Home Town: Hacienda Heights, California, USA

Living In: Newport Beach, California, USA

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Reviewed: May 22, 2007

Yum! Easy and yummy.

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Apr. 16, 2007

Very good, will make this again.

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NIECOLE

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2007

Very flavorful! I combined the oil and herbs the night before. Also I used my hands to rub the herb mix under the skin and on top of the skin. I also used some bay leaves and garlic. I filled the cavity with lemons, whole garlic cloves, celery, onion and carrots. Instead of water, I used white wine in a roasting bag w/ a little bit of flour. The flavor and color was AMAZING! I've been using the leftovers in casseroles and it is quite tasty. Very easy for my 1st turkey! I got RAVE reviews! I'll make every turkey like this one!

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Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 14, 2007

I have used this recipe twice now and I have gotten rave reviews both times. I usually decrease the amounts because it makes a little too much for my taste, but still good.

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