Reviewed: Nov. 24, 2007

Very good, very easy for a first time turkey! It was recommended I use an oven bag for my first time, so I did, and cut the broth to one cup and put that into the bag with the bird. It was ready in 3 hours, and very, very moist.

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nicole

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Reviewed: Nov. 23, 2007

Everyone complimented how good it was. Meat was tender and juicy. I did increase ingredients a little because I was using a 18 pound turkey.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Nov. 23, 2007

This is THE BEST! I have made more turkeys than I can count, but none have been better than this one. No need to brine, no need to roast upside down, no need to baste. I followed this recipe exactly and it was perfect and EASY! Obviously the large amount of liquid combined with the tightly foiled pan allows the bird to be extraordinarily moist and tender. I took the foil off for the last 45 minutes of cooking and the skin browned up beautifully. Thank you Robin, for making this and all future Thanksgivings easy and stress-free!

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spicegrrl

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Arvada, Colorado, USA

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Reviewed: Nov. 23, 2007

This is a great recipe. I made it last year, but this year instead of wrapping the pan in foil I seasoned the turkey and wrapped it and placed it in the pan. It was even more tender and juicy.

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Kim

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Reviewed: Nov. 23, 2007

Very good and the stock made great gravy. I will reduce the stock by 1/2 next time, at least. Use the extra to baste with. If you put 4 cups of stock in the pan with the turkey, it destroys any stuffing you might have put inside. So glad I had extra dressing to cook seperately. I would also put the dry ingredients into the turkey roaster and then add the stock. Otherwise, a lot of it sticks to the inside of the measuing cup.

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terriyaki

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Nov. 23, 2007

I used this recipe yesterday, and the "Perfect Turkey" recipe last weekend...this one is THE ONE to use! I did brine my turkey first, and I used an injector to inject the melted butter, and I stuffed with carrots, onion, celery, and an apple.

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SLT

Cooking Level: Expert

Home Town: Georgetown, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 22, 2007

This was my first time making a turkey, and it turned out awesome! :) It was tender and juicy - great bird.

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Woo's Mama

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Reviewed: Nov. 22, 2007

OH MY GOSH this made the most moist turkey breast I have EVER had. This was my first Thanksgiving to ever cook a turkey and it came out SO awesome! The only thing I did differently was to cook it breast down, and then flipped it breast up for those last 45 minutes to let it brown. The skin wasn't super crispy, but the moist and tender breast was so worth that! Thanks a bunch!

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mlkallison

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Farmington, New Mexico, USA

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Reviewed: Nov. 22, 2007

I added clementine oranges, fresh thyme, and fresh rosemary to the cavity. I cooked a 12lb turkey about 4.5 hrs at 325-350...removed the foil during the last 30 minutes. I did baste every hour or so.....delicious! This was so moist! I will be making this bird every year!

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LoneStar Mom

Cooking Level: Intermediate

Home Town: Aubrey, Texas, USA

Living In: Hickory Creek, Texas, USA

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Reviewed: Nov. 18, 2007

I used this recipe 3 years ago and lost it. I am cooking Thanksgiving Dinner this year and searched the web until I found it. I always remembered the ingredients and I could not forget the compliments I received at the dinner table. The turkey came out very moist and flavorful. The recipe was very simple and fast. With this recipe the turkey won't have a chance to sit in the refrigerator for days waiting to be eaten.Definitely a winner!

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lusysug

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Reviewed: Nov. 18, 2007

i will use this receipe again

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jmmbtr

Home Town: Baton Rouge, Louisiana, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Nov. 14, 2007

I first reviewed this on Nov. 20 but after reprinting it since I lost mine went through the reviews again and decided to update since I seen some had some issues with it being dry and not browning. I used a 23 pound turkey and replaced the water with chicken broth. I used the same amount of butter for the pockets, rubbed it with olive oil and I took the foil off the last hour so it could brown. I also let the turkey rest covered with foil for 30 minutes before carving so the juices would flow back throughout the turkey. After transferring the carved pieces to the platter there was still juices left on the platter after the turkey was all gone. That's how juicy the turkey turned out to be. Nov. 20th review: This makes the best turkey, moist, tender, delish. I found this recipe last Thanksgiving and use it to cook turkey year round. I do add quite a bit more chicken stock (personal preference) and make gravy with the drippings. Yummy

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Nov. 12, 2007

This was wonderful! I added some changes, but I believe the turkey would have still been great...brinded turkey (1 cup corse salt to 1 gal of water, 10-12 hrs) and injected it with 3T butter. This also makes great gravy, just add flour.

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Nov. 1, 2007

This is a really good way to make a wonderful turkey. We used this for Thanksgiving and let is rest almost thirty minutes before we sliced into it and it was so juicy and tasty that we will use this recipe again and again!

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KOTAJAX

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Reviewed: Oct. 23, 2007

This recipe was wonderful. I substituted chicken broth with a no-salt chicken version, and I used a salt free seasoning mix of 24 herbs and spices, instead of seasoning salt. I took another reader's advice and put my whole turkey breast in a slow oven 225 degrees and roasted covered for six hours, turning up the temperature to 250 about three hours before done. At an hour before I took it out of the oven, I uncovered and let it brown on top. This was delicious. It made a wonderful broth. I served it with a lo carb dressing I cooked on the range.Because of diabete I can't have other dressings. I also fixed a great salad. My husband and I really liked this, and I will definitely make again. The breast turned out moist. A suggestion: if using a breast cook breast down for a moist bird. This also works when cooking a full turkey. You have to turn right side up, of course, to get it brown.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Oct. 15, 2007

This is the only way I fix turkey, it is easy, decicious and extremely moist.

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ROBIN1205

Cooking Level: Expert

Home Town: Eden, North Carolina, USA

Living In: Concord, North Carolina, USA

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Reviewed: Oct. 8, 2007

Awesome flavor and aroma. My husband thought the turkey was done after an hour cause it smelled so good. Made it today for Canadian Thanksgiving and followed the recipe with only one exception. The butcher had nearly removed the legs and removed a large portion of the skin he chopped such a large whole for stuffing (the joys of picking frozen products in opaque wrapping). Point is I was afraid the bird would fall apart if I slit the skin open so we just rubbed the butter on. And for anyone else with a overly butchered bird use dental floss to tie the legs together, if you want it tigher still tie the legs to the wings.

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Michelle

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: High River, Alberta, Canada

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Reviewed: Oct. 4, 2007

Loved this recipe. Family loved it too. Paired it with the easy gravy recipe from this sight and it doesn't get any easier to make Thanksgiving dinner anytime of the year. Thanks for sharing.

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DeniseY - Go Steelers!!

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 4, 2007

First time making a turkey and it was very successful, putting the butter between the skin and breast meat made it so juicy! I will recommend this recipe to anyone wanting to make a delicious turkey!

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Jackie

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Jul. 10, 2007

This recipe makes an excellent turkey you will be proud to put on your dinner table. But I just love turkey. Turned out very moist, very tender. Awesome recipe.

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Momof3

Cooking Level: Expert

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Homestyle Turkey, the Michigander Way

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