Reviewed: Nov. 20, 2009

I didn't even get any leftovers!!! Very good reicpe!!! Thank You kindly!!! :)

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RAHRAHLUV

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 20, 2009

I used this for the first turkey I ever roasted. Turned out great; the family loved it.

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Jen

Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 18, 2009

This one is a must for your first turkey! Can't go wrong with this recipe and you'll WOW everyone... I did. (Thank you, Star) Try one of the turkey brine recipes to marinate the day before for that extra-tederness. I'll be making this again this year!

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sonadora

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Reviewed: Nov. 15, 2009

made 2008 ussing ugly turket method FANTASTIC

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freylaura

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Reviewed: Nov. 11, 2009

Wonderful! I added fresh lemon thyme to the fresh herb mix and used half butter half oil. I basted with a mix of chicken stock and melted butter. I put some onions and chicken stock in bottom of roaster, not water. I covered for all but last hour to brown the bird. I used the drippings for gravy and added a tablespoon of dry port to gravy and it was great.

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Jennifer

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Reviewed: Nov. 3, 2009

It was very good! I guess I am just a little "don't mess with perfection" of the traditional roast turkey dinner. I would love to try this recipe w/chicken!

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CANADIAN EH

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

very good!

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myra smart

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Reviewed: Oct. 25, 2009

The rosemary mixture flavors the turkey perfectly and makes an excellent gravy. Turkey comes out very moist. This was my first attempt at making a turkey and it was wonderful.

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 12, 2009

Excellent flavour. I roasted it breast down for the first two hours, then flipped it for the last few. Very moist and flavorful bird! I used rosemary, basil, sea salt and pepper. I will do this every time I make a turkey now. I usually brine my chickens, but this would probably be a shortcut and very tasty as well.

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Cynthia

Cooking Level: Expert

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Reviewed: Sep. 26, 2009

Great bird. Made 1 change and 2 additions. Instead of 3/4 cups of oil. Change = 1/2 cup softened butter & 1/4 cup oil mixture to the herbs. Additions = added 6 uncooked strips of bacon to the top the bird before putting it in the oven. This method self-bastes the bird and also adds some GREAT flavor to the drippings for gravy. Chopped all of the following in quarters and added to the cavity of the turkey. 1 celery stalk. 1 whole carrot, 1 med onion, 1 small apple, 1 bunch of fresh parsely. Put a piece of tin foil over the cavity to keep the items from coming out. The combination of the additions along with the herbs and butter made for a MOIST bird and great gravy drippings.

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Jason "the cook" Stevens

Cooking Level: Expert

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Reviewed: Sep. 13, 2009

About 5 years ago I was hosting my 1st Thanksgiving dinner. I had never cooke a turkey before so I was worried. I did a search on here and found this recipe. It turned out wonderful and so moist. I never cook a turkey anyother way. Thank you so much for sharing.

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Lauraw

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Reviewed: Aug. 20, 2009

Tremendous!

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kzajac

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Reviewed: Aug. 9, 2009

I love this recipe! I have made it several times since I found it and it has always been a hit. I do rub the turkey with spray butter. After I pull the skin away to rub it good with spray butter and then rub it with the mixture. Just to make it more tender. Other then that this recipe is perfect. You may not even want to do that. I just like the extra buttery flavor. I also apply more butter and more mixture over the turkey every 30 min. until the turkey is done. Just to make srue it stays tender. Thanks so much for this recipe!

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Misty8286

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Reviewed: Apr. 17, 2009

This was fantastic! Made it for a family dinner and everyone loved it. It was so moist and flavorful. Will use this recipe every time we make turkey.

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Ashley

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Reviewed: Apr. 12, 2009

It was good, but not great. Recipe gives you a ton of extra oil mixture!

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Stacy

Cooking Level: Intermediate

Home Town: Maple Lake, Minnesota, USA

Living In: South Haven, Minnesota, USA

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Reviewed: Apr. 12, 2009

absolutely delicious! The skin was crisp and the meat was juicy.

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abigailcorbin

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Reviewed: Apr. 4, 2009

really nice flavour :)

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mrsmaggiehunter

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Reviewed: Mar. 26, 2009

I made this recipe many times already , followed the directions and ingredients as told and it turned out FANTASTIC EVERYTIME ! You dont need to changed anything , this is perfect perfect perfect! I got people who really hated turkey asking for seconds. Thank you for sharing this recipe.

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sarahs

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Reviewed: Jan. 29, 2009

I am an event planner and made this turkey 8 times this year and each time it came out GREAT. Hands down my winning turkey and everyone raved about it. I have used fresh and dried herbs. Fresh is better but dried can work too with pretty equal results. The drippings made a great gravy too!

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Theatrebum

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Reviewed: Jan. 22, 2009

Being a vegetarian - but a darn good cook, I knew I needed a flavourful recipe for the turkey lovers. This turned out perfect. For convenience sake, I roasted it in a oven bag and without changing anything, it turned out very moist. Follow the roasting instructions on the bags if using them. The turkey lovers liked this a lot and it was perfect for me as I can not, more like will not, taste the finished bird to know otherwise !

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