Fabulous turkey. PLEASE, PLEASE consider brining your turkey first. So juicy!

This is really good have used it for Turkey, roasted chicken pieces and whole chicken. This is keeper.

I have made this multiple times and it always turns out perfect! The only thing I change is that I add a few pats of butter between the skin as well to keep it moist. It is so flavorful and the gravy turns out tasty too! I highly recommend.

I followed this recipe to the tee... all fresh spices from the market. I used a chicken. It just wasn't really that thrilling. I like the 'Parmesan Crusted Herb Chicken' on this site much better.

This turkey had great flavor and was very moist. I will definitely make it again.

This is absolutely the best turkey I have ever tasted! I cut the recipe in half and used a 5 pound turkey breast and it turned out great.

So good!!! I used this recipe to marinate chicken breasts and they turned delicious!!! Will definately use this again and again... Remember to use fresh herbs!

Great turkey recipe! Turned out very moist, highly flavored, and elegant. Different enough to get noticed but not so different that my great uncle complained that I was "trying to act like one o' them gormets!" Plus it made the house smell great. I used even more garlic than what it called for.

I just realized I never reviewed this recipe after I had made it for Thanksgiving last year. This should be a staple in anyone's cookbook. I think the fresh herbs are essential to making this recipe stand out. I made this the night before I put it on my bird so that the flavors would really infuse with the olive oil. I could taste this throughout the entire turkey!

I made this for some visitors from out of the country and they loved this turkey. Of course it helped that one of them had never had turkey before.

I made this last year for Thanksgiving and the smell was incredible! The turkey was very moist and flavorful. I was afraid that the spices would make the gravy taste spicy but it was great! I'm doing it again this Thanksgiving!

I'm updating this review, because I've made it now four times. It's still the only way I'll ever make turkey. SUGGESTIONS: Instead of water, I use a good chicken broth for the bath. Another member also suggested using the rub on the cavity of the bird. Works great. Don't stuff this turkey. Slice a small onion and a peeled apple into quarters and throw the pieces into the cavity. Great aroma and flavor - and improves the gravy. After rubbing under the skin down to the tips of the drumsticks, I use an embroidery needle and twine to sew up the cavity. This is fun! Then I tie the drums together. I have had lots of guests try this bird, and EVERYONE loves it. ALWAYS MOIST. Not nearly enough leftovers. Thank you for this addition to our family tradition.

yum

I've been trying to figure out how to rate this since I made it two weeks ago. There is nothing bad about this recipe (the turkey tasted great), but I also didn't find anything spectacular about it. My dad makes roasted turkey by just sticking it in the oven and to me it tastes just as good. This is a good recipe, I'm just not sure if I would use it again.

Excellent!! I added a 1 tbs of each of these seasonings like basil, oregano, thyme, minced onion, lemon zest and savory since I didn't have Italian seasonings. I also cooked it breast side down and flipped it breast side up the last 45 min or so.(this is how I roast my chickens) Thanks for such a great recipe. The leftovers were just as good!! Melt in your mouth YUMMY!

This is a fantastic method. You can use all or any part of the seasonings listed and the result is great. I used a combination of softened butter and olive oil for a nice spreading consistency plus about 1/4 cup chopped fresh sage, some rosemary, salt, pepper and a bit of minced garlic. I stuffed the cavity with 1/2 a cut up onion, sprigs of fresh thyme and fresh rosemary. I poured 2 cups of chicken broth in the bottom of the pan before placing in the oven. About an hour before the bird was done, I poured a 1/2 cup of dry sherry mixed with an additional 1/2 cup of chicken broth over the bird to make for a more flavorful gravy. I had to place a small piece of foil over the breast about half way through the cooking. The result was tender and just perfect. Thanks! **UPDATE** Did again for Thanksgiving with dry herbs (including garlic powder for the minced garlic) and thought the result was just as good.

Delicious spice rub. Smells great when cooking.

Herb flavor not immediately apparent.