i have used this recipe for the past 4 thanksgivings as a basis for my turkey..this year, i think i have mastered it at it's best by doing the following: use chicken broth instead of water..tuck onion, carrots, celery in cavity (dont eat, just use for flavor)/use tons more butter than is called for and mash roasted garlic into that butter along with mashed sage,herbs..if you dont add something to the butter, your turkey will be bland aside from the skin..baste every 45 minutes, and remember not to seal the foil up, just tent it or your turkey will steam and even if you brown the skin at the end, it wont be crispy enough..that happened to me one year..all in all though, the butter stuck in under the skin and the constant basting is the key..oh, and keep your turkey on a rack..dont let it sit in the load of juice that forms on bottom..enjoy!
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