Reviewed: Nov. 29, 2009

Amazing flavor from this recipe! I put it in a rosting bag, and the meat fell off the bone! I will continue to use this reciept to the T every time! The juice made excellent gravy! AND there was plenty of it for LOTS of gravy (my family LOVED THIS)..... THANK you for sharing!

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MelissaH

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Reviewed: Nov. 28, 2009

I have always cooked my turkey breast side down and it has been moist but pouring the chicken broth w/the herbs over the top and then cooking it breast side down made it so so moist it was delicious! My best turkey yet! Thanks for sharing.

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tharbo

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Reviewed: Nov. 27, 2009

Great recipe, and easy too. I didn't have minced onion, used powder onion. The juices also made a great gravy.

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DzzRed

Cooking Level: Intermediate

Living In: Livingston, California, USA

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Reviewed: Nov. 27, 2009

Move over ladies, I'm jumpin on the band wagon! Thanks to this recipe I'm a turkey roastin' pro. My father was skeptical about me hosting Thanksgiving this year and he cracked TONS of turkey disaster jokes all week. But yesterday he had nothing to say except "pass me just a little bit more turkey please" and he said this about 4 times. JUICY, TENDER, FLAVORFUL, and lovely.... Here's what I did: After washing it, and brining (kosher salt/brown sugar mix for 6 hours), I was GENEROUS with the buttering. I mixed rosemary, basil, and thyme with a stick of soft butter and then shoved most of it under the skin, all on top and around the breast area. TRUST ME if i can do this so can you. It was practically comical and i'm glad no one was watching because I didn' t have a clue! I used any remainder of the butter mix and rubbed it all over the outside of the bird. I didn't have any poultry seasoning so i used oregano, italian seasoning mix, a small layer of salt and pepper and sage, along with the minced onions. I had a 16 pound bird so 4 full hours of roasting with foil and 5 minutes broiling for the browning of the bird. I never once opened the oven during the entire 4 hours. Because it was COVERED, it was extremely juicy and made a LOT of broth which i removed just before broiling it. Best turkey i've tasted!

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newlywedchef08

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Reviewed: Nov. 27, 2009

Very good and super easy! If you like a heavily seasoned turkey, this isn't for you. If you like a juicy, simple turkey - this is it.

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TheMrs

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Reviewed: Nov. 27, 2009

Delicious! I'm a fairly good cook, but this was my first time roasting a turkey. Instead of using minced onion, I stuffed the cavity of the turkey with some fresh onion and celery. I used less seasoning salt (based on some of the reviews I saw) and added some fresh ground pepper. I had to skip the dried parsley because I thought I had some at home but apparently I was out. The turkey was super juicy, and everyone raved about how good it was!

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DHANO923

Cooking Level: Expert

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Reviewed: Nov. 27, 2009

This was the first time I used this recipe for my Thanksgiving turkey and let me tell you this will be the ONLY recipe I use here on out! I followed it EXACT, and it was SO MOIST and absolutely DELICIOUS!! Thanks so much, Robin C. =)

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Rachel-K

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Reviewed: Nov. 27, 2009

I also bought a 21 lb bird and found the advice of BMDSINGLE very helpful as far as the cooking time. I started out roasting it for an hour under 375 degrees, then cut back the temp to 350 and roasted for another 5 hours until internal temp reached 165. Since I don't make homemade gravy I wouldn't use nearly as much chicken broth, and I also sprinkled salt and pepper in addition to the other seasonings. I lightly covered the turkey in foil for the whole time up until the last 40 minutes when I removed it to let it brown. This turkey was my first ever and it was a huge success!! Thank you so much for the recipe!!

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melodee

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2009

This was my first turkey ever and it was a hit with my family with no leftovers. I did add other herbs like oregano and basil to rub all over the turkey and under the skin for extra flavor, I did not use parsley. I did not use seasoning salt since I brined the turkey with "Out of this World Turkey Brine" from this website. I didn't want the turkey to turn out too salty. But I did use a full stick of butter and placed it under the skin everywhere. The turkey turned out moist and flavorful. Because of brine I think the cooking time was off. My 12.5 lb turkey was done in 2 hours. Make sure you use a thermometer to check the internal temperature so you don't get dry turkey breasts. And don't throw away the turkey "juice" that's on the bottom of the pan. Strain the juice and place in a saucepan. Add 1 cup milk, boil then add 1/4 cup of flour to thicken. It makes a great gravy. Will probably make again for X-mas!

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lidz1528

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Nov. 27, 2009

When my mother-in-law told us she was going out of town this year for Thanksgiving, my first thought was to either take our family to a restaurant or to buy pre-cooked food to bring in. I decided to give cooking a turkey a try, and this was the turkey recipe I selected. It was fantastic! The only thing I added was something I saw someone do on tv. After putting the butter between the skin and the breast, I put a mixture of olive oil, salt, basil, and celery salt. Everything else was exactly according to recipe. It was delicious, tender, juicy, and literally did practically fall off the bone! Thanks!

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Angelia D.

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Reviewed: Nov. 27, 2009

This turned out perfect for dinner yesterday! Based every hour with the juices and butter under the skin is the secret. Moving on to search for turkey left-over recipes now :)

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LUCKYLEE222

Cooking Level: Expert

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Reviewed: Nov. 27, 2009

I used a lot more than 6 tablespoons of butter. I also mixed melted butter seasoned with Cavender's Greek seasoning and injected into the breast in many areas trying to be sure I didn't miss any spots. I slathered the entire bird with butter, poured the bouillon in the bottom of the pan, left the foil off, didn't baste, cooked at 325 degrees for 15 minutes per pound. When the timer went off it was the perfect 180 degrees with super moist breast and beautifully golden.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 27, 2009

This recipe is the best turkey I have ever made. Follwed the directions exactly and the flavor was perfect. I roasted at 325 Deg. and then went to 350 Deg. for the last hour but that is the only difference. Everyone LOVED this. I will use this recipe from now on.

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L.Shaeffer

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Reviewed: Nov. 26, 2009

I've not made this exact recipe and I'm not sure if anyone will see this as there are so many ratings however, to easily seperate the skin from the meat, use a wooden spoon handle. If you have small hands, they work but for those of us who do not have small hands, a wooden spoon handle will get in there easily and be less likely to tear a whole in the skin.

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SNOOPY498

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Reviewed: Nov. 26, 2009

ok, so I made this tonight for our turkey dinner and I had 12 guest. WOW, it was a hit!!! so, so, sooooo juicy! I had a 26 pound turkey (yes, I wanted major leftovers :) ), so I doubled the seasoning. But considering I woke up at 4am and still needed to find a recipe that I already had everything for, I just skimmed through it while reading, Anyways, I thought it said to combine all the seasonings together and sprinkle the turkey. So I doubled everything and totally forgot the warm water step! I just added the boullion with the rest of the spices. Also, I didn't even just sprinkle with the seasoning salt, I added that to the all the spices. Covered the whole thing in a TON of butter, plus under the skin, then placed onion wedges (a whole white onion) and about 10 cloves of garlic. SO VERY YUMMY!!! Super easy and even better tasting!! Thanks so much Robin C., you helped make my Thanksgiving PERFECT!

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melissa

Cooking Level: Beginning

Home Town: Sacramento, California, USA

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Reviewed: Nov. 26, 2009

My first turkey, and it turned out beautifully! Thanks for the easy recipe. I did add more broth halfway through so I could continue basting the turkey.

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MARGARETINDC

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Reviewed: Nov. 26, 2009

This is the best Turkey ever!

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Diane

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Reviewed: Nov. 26, 2009

Thank you for the wonderful recipe! It was my first turkey, ever, and it was for a large crowd of "veteran" turkey consumers. Everyone raved about it, and I feel it was due to your simple, concise and delicious recipe. Thanks!

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MRBUGFISH

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Reviewed: Nov. 26, 2009

This is the second year my husband and I have used this recipe, and it is THE BEST! The turkey came out wonderful. Juicy, tender, and seasoned perfectly. I even messed ours up a little this year (I threw the seasoned salt in with the water and other seasonings) and everyone was wowed. We will be using this recipe for years to come.

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Roxanne Montelongo

Cooking Level: Beginning

Home Town: Porterville, California, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Nov. 26, 2009

Very tasty! I made this today for Thanksgiving and had rave reviews! I brined the turkey overnight then made turkey with just a slight change, I substituted the warm water for chicken broth..other than that I followed the recipe exactly. Excellent! Thanks!

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