Best turkey I ever had but I changed a few things. For starters I brined the turkey overnight in salt, pepper, brown sugar, rosemary and thyme. I didn't used the parsley. for the butter I softened a whole stick and mixed in salt, pepper, fresh chopped garlic, dry minced onions and oregano. I rubbed it on and under the skin. Instead of the water and bouillon I used 2 cans of chicken broth and mixed in a tbls of better than bouillon turkey base. I sprinkled the seasoning salt over but found I wasn't fond of that. Next time I'll leave it out. I cooked it in an oven bag using a remote digital thermometer. When the temp reached 145 I cut open the top of the bag cooking it at 400 till it reached 180 to get it nice and brown. The turkey came out beautifly with about 5-6 cups of juices of which I only used 3 cups to make gravy and have been using the juices in other dishes such as rice, potatoes, pastas, etc. It made a fabulous gravy. I know it's not the same recipe but it came out so great I had to share what I did. I'll never make turkey any other way again except leave out the minced onion. I don't think it added anything. I'm making a 5# chicken tonight this way to see how it turns out. It's brining in the fridge right now calling out to me, lol.
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Best turkey I ever had but I changed a few things. For starters I brined the turkey overnight...