Reviewed: Dec. 28, 2008

very moist, did a brine first. Some didn't like it moist

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GayleR.

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Living In: Buckley, Washington, USA

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Reviewed: Dec. 25, 2008

awesome recipe, used it on our brined turkey (recipe "turkey brine" on this site, highly recommend) and it took it to a whole other level. so delicious!!

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lisa demayo

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

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Reviewed: Dec. 25, 2008

5 STARS..I MAKE THIS RECIPE EVERY HOLIDAY.. MERRY CHRISTMAS EVERYONE!

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coriandorlover

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Dec. 24, 2008

I tried this recipe this year and the entire family loved. So moist and delicious.

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Rick

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Reviewed: Dec. 21, 2008

I made this as my first turkey, and it turned out great! Everyone wants to come to my house from now on because the turkey was so good. I didn't change a thing from the original, and it was so juicy it just fell right off the bone when we tried to pick it up.

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kuiper55

Cooking Level: Beginning

Home Town: Allen, Texas, USA

Living In: Little Elm, Texas, USA

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Reviewed: Dec. 10, 2008

I've made this recipe 3 years in a row now and I have to say it is EASY and DELICIOUS!! Like other reviewers mentioned, the baking time does not require 4-5 hours. I used a 15 pound turkey and still only baked it for a little more than 3 hours. My process was slightly different though - I put my turkey in a turkey bag then poured the chicken broth and seasonings over the turkey. Because my turkey is bigger than the one this recipe calls for, I added an extra cup of chicken broth, and an extra tablespoon of all the seasonings. Then I covered the bag with foil and baked it. When my turkey baked for 2.5 hours, I took it out of the oven, took off the foil and cut open the bag, then baked the remaining turkey for another 45 minutes to brown the outside skin. The end result was a perfectly moist, well seasoned, and flavorful bird. I will use this simple recipe for all future holiday meals!! No brining or basting required.

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Angela

Cooking Level: Expert

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Reviewed: Dec. 3, 2008

Yes, it's a 5!! Used Turkey stock instead of water and turkey took the entire amount of time, so not a quick one. Meat was juicy and tender, we ate turkey for 5 days, first time we've ever finished the entire bird!

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vaus2000

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Reviewed: Dec. 3, 2008

This is the second time I made a Turkey for Thanksgiving and first time with this recipe. This was fantastic. I had a 13 lb bird, which took almost 4 hours. I didn't even get the lid off before it was done, but it still browned. I used Tony Sachere's (cajun seasoning) in place of the regular season salt. Everything else I did exactly as it said. So much juice in the bottom of the roaster with which to make gravy. I got a lot of compliments. Would have been even more juicy if it didn't overcook a little and have to sit there for an hour before we were ready for it.

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nasa999

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Reviewed: Dec. 3, 2008

I've used this word to describe so many other thanksgiving recipes I used from this site but it definitely applies here. "AWESOME". Thank you Robin C, I never made Turkey before, but this one was SO juicy it squished out juice like some kind of fruit, and was very tender and well cooked. I stuffed mine with a medley of veggies, carrots, celery, fresh thyme, fresh basil, fresh sage and fresh rosemary and onion and a cut up lemon. I let the Turkey temp get to 180 f and the inside 165 f before I took it out. The skin was especially delicious and golden brown. I added a bit of paprika and garlic salt because I was panicking as I didn't have seasoning salt and this combination made sense for some odd reason. anyway, it didn't hurt. The gravy I made from the dripping was great. Oh, and I maybe basted it once or twice with only a tablespoon of the broth from the pan. Fantastic!

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AtomBomb

Cooking Level: Beginning

Home Town: Clinton, New Jersey, USA

Living In: New Brunswick, New Jersey, USA

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Reviewed: Dec. 1, 2008

The turkey was delicious, but be warned that if you try to use the drippings for gravy it will be super salty because of all the seasoning salt.

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yekaterina81

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Reviewed: Nov. 30, 2008

The turkey just fell off the bone, extremely tasty and juicy.

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sonia

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Reviewed: Nov. 30, 2008

This was really quite good. I would have given five stars, but the skin didn't crisp up. Followed directions as written. Turkey was done before time also, and I thought I over cooked, but it was the most moist and flavorful turkey I have ever made. Will definitely make again, and will try with chicken too.

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soflacatlady

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 30, 2008

The best turkey I've cooked!

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GVmeals

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Reviewed: Nov. 30, 2008

My turkey turned out fantastic! I was a little biased with this recipe being from Michigan, and I'm glad I was.

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RSD0622

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Reviewed: Nov. 30, 2008

very good; made exactly as said but put more pats of butter throughout the turkey

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marshallfamily

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Reviewed: Nov. 30, 2008

This turned out wonderfully! My family was quite impressed.

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ILLUSIONO

Home Town: Rochester, New York, USA

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Reviewed: Nov. 29, 2008

The best turkey I have ever eaten! In the past, I have purchased very expensive pre-cooked turkeys from various well known places in the Dallas, Texas area. They don't even compare or come close to the quality of this meal. This easy recipe helped me to cook a turkey at home without spending a lot of money. Everyone said that it was the best turkey they had ever eaten. It was moist and super tasty. The turkey literally fell off the bone while carving it. Guests who didn't even care for turkey, liked it. It was a store brand turkey (I actually got it free from a local store) and I used sweet cream butter. It was incredible! I highly recommend it. My only suggestion would be to prepare it the night before, slice it all up ahead of time, soak in the chicken broth mixture remaining in a glass dish, and keep refrigerated overnight. Just pop in the oven (covered with foil) to warm-up the next day or use the microwave instead.

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MindyLeighD

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Reviewed: Nov. 28, 2008

This recipe was good except for 1 problem was the cooking time. It still had another hour to go on the timer when we kept smelling turkey and I thought I had better just take a peek. It's a good thing I did, as it was already well done and would have been burned had I just waited on the timer. The meat did turn out very tender and moist so it worked out okay after all. It was so tender in fact, that it literally fell apart when I tried to remove it from the roasting pan. I used a 13 lb. turkey, unstuffed. I'm still new at fixing the holiday meals as mom or grandma always did it and I was only delegated to bring a side dish, so maybe if I had stuffed it the timing would have been right. Anyway, it was very tasty and I will use this recipe again with the timing adjusted. Thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 27, 2008

Excellent. First time ever making a turkey. Came out perfectly. Recipe is simple enough, there were very few ingredients. I even made gravy from the stock. One twist though, I purposely baked the turkey upside down so that the breast meat would remain tender.

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sunshine

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Reviewed: Nov. 8, 2008

I would give this recipe 10 stars if I could! I was raised a half mile from Cornwell's turkey farm outside of Marshall Michigan. I can tell you that this is the closest you will get to their "secret recipe" from their restaurant. The only difference is they soak their fresh turkey in a salt brine (2 cups salt, cover turkey with water - soak over night) before they cook them. Use home made or commercial turkey or chicken broth instead of the bullion and water, fresh chopped onion and fresh parsley in pace of the dried also. Out of this world!

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