The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 15, 2007
This is the only way I fix turkey, it is easy, decicious and extremely moist.
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Cooking Level: Expert

Home Town: Eden, North Carolina, USA
Living In: Concord, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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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Cooking Level: Expert

Home Town: Aurora, Illinois, USA
Living In: High River, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Grand Prairie, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 15, 2007
I made this recipe for Thanksgiving last year. My first turkey, ever! I had my in-laws over and may I tell you that my FIL said it was the best turkey he's ever had! Everyone raved over it. Its putting the butter pats under the skin that does it, I think. This is your basic turkey. Nothing fancy or odd about it. Its sure to please!
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Sue
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Cooking Level: Intermediate

Living In: Washington, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 30, 2007
I have made this recipe several times. It is very moist and has a delicious flavor. I also use the broth after cooking for gravy. Definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 11, 2007
This was my first attempt at turkey and turned out great! I used a vegetable bullion instead of chicken and fresh chopped onion. My father even commented that it was better than my grandmother's turkey. A+!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 4, 2007
I can remember Thanksgiving in the UP as a child. I found this recipe one year and decided to try it. Brought back some great memories. I probably will not eat turkey any other way now. A must try recipe!! I brine mine for 24 hrs. prior to roasting and all I add to this great recipe is one bottle of stout beer.
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Cooking Level: Intermediate

Home Town: Garner, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 2, 2007
I love, love, love my turkey this way. I don't do the buillion, but use 4 cups of chicken broth instead. The last time I made this, I accidently did 3 tblsp of the onion, parsley, and season salt, but it still turned out great. I usually line my roaster with foil, put all the ingredients on the turkey, wrap it tight, and slow roast on 250 for about 7 to 8 hours (don't even touch it). Yummy stuff!!!!
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CW2

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 29, 2007
Easy and nicely done, enjoyed this very much and you can certainly stuff it if you like!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 5, 2007
I am so relieved. My first turkey was a success. :) I followed this recipe exactly, except I used freshly chopped parsley and onion in place of dried. The turkey wasn't pretty when it was done -- it was so moist, it fell apart in the oven. Maybe it would have stayed in one piece if I hadn't cooked it quite as long. I did a full five hours for my fairly small bird. Just wanted to be sure that it was finished, since I don't have a meat thermometer.
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Cooking Level: Intermediate

Living In: Melbourne, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 29, 2007
This was an easy recipe. I really liked the butter under the skin. You could really taste it in those pieces of breast meat. While it was cooking I thought it smelled really parsley-y. However, that eventually tamed down. The gravy actually turned out delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 17, 2007
This was the first time I prepared turkey. It came out fantastic. My brother who never cooks was so enthusiastic that he wanted to try the recipe himself!
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Iza

Cooking Level: Intermediate

Home Town: Aarhus, Midtjylland, Denmark
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 5, 2007
I've used this recipe the last two years and always hear how juicy and delicious the turkey is. I cooked a 22-pounder and a 13-pounder this season, both with great success.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 28, 2006
I've used this recipe on numerous occasions. I always get compliments on how juicy the meat is. Thank you!
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Home Town: Detroit, Michigan, USA
Living In: Evans, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 19, 2006
This is the only way I will cook a turkey from now on!! I've done it this way twice in the past few weeks and both times it was very tender and moist! I did give the color a little help by rubbing Tom with olive oil and paprika. Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 18, 2006
this was he first turkey i had ever cooked and it turned out great friends and family stated it was the best they have ever tasted!i did use a cooking bag and added a little white wine, it came out with full of taste and very juicy!definitely using this one every year!
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