Reviewed: Dec. 11, 2009

I used this recipe for a 12lb turkey this Thanksgiving. My turkey was so moist and delicious! Everyone loved it! This will be my traditional recipe from now on!

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Lori

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 10, 2009

Don't change a thing on this recipe. It was absolutely perfect and soooo yummy! It was my favorite turkey I have ever eaten!

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Angela A.

Cooking Level: Intermediate

Home Town: Midland, South Dakota, USA

Living In: Loveland, Colorado, USA

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Reviewed: Dec. 9, 2009

This was amazing. When I put it on the cutting board the bottom half seperated from the top and I just pulled the dark meat off the bones. The white meat rivaled my smoked white meat which is hard to do. Old family recipe. Will never cook a turkey any other way. Kuddos

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Susie

Cooking Level: Expert

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Reviewed: Dec. 9, 2009

A wonderful turkey. I followed the recipe exactly and the turkey was moist and had good flavor. I may add some veggies to the bird next year but the recipe is top notch as is!

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AZCooker

Cooking Level: Intermediate

Living In: Goodyear, Arizona, USA

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Reviewed: Dec. 8, 2009

My turkeies came out great this year. Yes, I made two of them this year. One we prep the turkey as the recipe stated. The other one we just buttered & seasoned the whole turkey the night before without the water. Both came out great. Very moist. Will definitely be using this recipe again next year and many years after.

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jae

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Reviewed: Dec. 8, 2009

I will always use this recipe for turkey from now on! I rubbed salt and sage in the cavity of my turkey then stuffed it with sweet onion, lemon, orange, fresh rosemary, sage, and thyme. I used 1 full cube of butter under the skin of the breast and thighs. I poured a very large can of chicken broth over the turkey. It came out stupendous!

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Cassie

Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Kent, Washington, USA

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Reviewed: Dec. 7, 2009

A bit dry for me.

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Dani

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Reviewed: Dec. 7, 2009

5 because we will use this again! We added poultry herbs (found next to the fresh herbs in the grocery store).

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Mommyof4

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Firestone, Colorado, USA

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Reviewed: Dec. 5, 2009

SOO GREAT!

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learningtocook

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Reviewed: Dec. 4, 2009

Awesome turkey...I'm from Michigan and this is always how I've done it. I'd recommend cutting the water (or stock which is what I used) in half. Too much liquid ends up in the bottom of the pan if you don't.

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Tina

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Reviewed: Dec. 3, 2009

This was PERFECT!! I made a 22.5 pound turkey. I doubled everything EXCEPT THE SEASON SALT. I read somewhere NOT to double that! Also, I had to use a turkey baster to take out some of the yummy drippings before they spilled over the edge, but all of the drippings made the most fantastic gravy. Needed no other seasonings. Everyone raved about how tender and how tasty this turkey was. I will NEVER make another turkey!!

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tastyvittles

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Reviewed: Dec. 2, 2009

This was the first time I ever attempted making a turkey. I saw that this recipe had great ratings and looked fairly easy to do. My husband and family all LOVED this turkey. It was super moist and had great flavor. I was so happy that I was able to make a great tasting turkey on my first attempt.

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Grosie

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Reviewed: Dec. 1, 2009

This was my first year having thanksgiving dinner at our house, and my first time cooking a turkey! I have to say, this was the easiest recipe to follow and the turkey turned out great! I brined it over night in kosher salt, sugar and black pepper; and cooked it in an oven bag to speed things up. The taste was amazing and even the breast was nice and juicy! Everyone was impressed with my first turkey and left feeling pretty plump!

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chrissmiss321

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Reviewed: Dec. 1, 2009

STUPENDOUS! Mine & my family's taste buds were in HEAVEN! =0 ) I followed the directions as written. Then I added a bayleaf to the bottom of the pan. I grated 1/4 of a sweet onion and also placed that under the skin with the butter. I sliced the rest of the onion & inserted that into the cavity with rosemary and 1/4 cup of white wine. The results were absolutely AMAZING! And what a FABULOUS taste the pan gravy had!

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JOY

Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Nov. 30, 2009

Made this for Thanksgiving, but doubled the recipe for my 22 lb turkey. Followed advice to cook for 5 hours total (1 at 375 and 4 at 350), by the time we were ready to eat the meat was literally falling off the bone! I had people tell me they have never eaten such a moist and tender turkey!! This will be a Thanksgiving regular in my house for sure!!

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kira

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Reviewed: Nov. 30, 2009

All I can say is OMG so YUMMY!!!! my fam loved it.. I did add extra butter on the outside of the bird and mixed in a little bit garlic so sos juicy

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Dee

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Reviewed: Nov. 30, 2009

Everyone raved! It was only the 2nd time I have ever cooked a turkey and it was delicious! I made it exactly as the recipe said, except for rubbing butter on the whole top side of the bird before baking. It made it nice a golden brown.

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Jenn in Texas

Cooking Level: Intermediate

Home Town: Quinlan, Texas, USA

Living In: Forney, Texas, USA

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Reviewed: Nov. 29, 2009

Simple and wonderful roast turkey recipe! The breast meat was so moist and melt-in-your-mouth tender. I was able to make a really delicious gravy out of the pan drippings too, probably a result of the chicken/onion basting broth. This was the yummiest turkey I've ever roasted and the best part was that it was sooooooooo easy! No excessive ingredients or complicated steps necessary.

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Catherine B.

Cooking Level: Intermediate

Home Town: Alameda, California, USA

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Reviewed: Nov. 29, 2009

Really good!!! Threw a few mandarins sliced in half inside the turkey(because i had them and it just seemed empty). Put a little less seasoning salt cuz it seemed like alot. My daughter had 3 Thanksgivings and said this was the best turkey :)

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