Reviewed: Nov. 18, 2008

Instead of water use chicken stock, also roast turkey on the bed of onions-it makes an amazing gravy.

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angreacum

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

I made this recipe for my first Thanksgiving dinner years ago. It turned out excellent. I have made this every year since and everyone loves it. My husband said it was even better than his mom's turkey, and you know their hard to outdo. I also tried the recipe on a whole chicken and it was also great. Try this recipe, you wont be disappointed

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alozoya

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Nov. 7, 2008

Fabulous! This was my first time making a turkey and my dinner guests (mom and sisters) said it was the best turkey they have ever eaten. Everyone loved it! Prior to cooking the turkey, I brined it using the Turkey Brine recipe from this site. The turkey came out a beautiful golden-brown color and was incredibly moist. My 12-pound turkey took around three hours to cook (brining reduces cooking time by 20-30 minutes or so); I began by cooking the turkey breast down, covered with foil, then turned it breast-side-up and uncovered it for the last 45. I forgot to put water in the bottom of the pan, but it still turned out great. I placed an onion, carrot, parsley sprigs, and celery in the turkey cavity. I will be making this again for Christmas with my fiancé’s family and I’m sure it will only get better!

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 7, 2008

I used this recipe last year for Thanksgiving, and it was the best turkey I'd ever had in my life. I used a bit more garlic than called for, but it made the turkey even better. I plan on using this recipe again this year and for many years to come.

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Jan

Cooking Level: Intermediate

Home Town: Harlan, Kentucky, USA

Living In: Paintsville, Kentucky, USA

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Reviewed: Oct. 23, 2008

My family loved it! Thank you!

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ashlena777

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Reviewed: Oct. 14, 2008

I wasn't sure with all that olive oil - but wow! Very flavorful!

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Debbie P

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Reviewed: Oct. 12, 2008

This was the best Thanksgiving Turkey I have ever cooked! All I can say is Moist and Heavenly! I used a turkey brine first and then made up the rosemary/olive oil mixture between the skin and meat! I had guest for supper and they said they have never tasted such a moist delicious turkey! And they said the turkey looked amazing when it came out of the oven! I will always be using this recipe! Thanks!

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Quiltinghearts

Cooking Level: Expert

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: Oct. 5, 2008

First time I ever made turkey and this was the recipe I decided to try, boy was I right on the mark. The turkey turned out great, everyone loved it. The one thing I can't stand, when having a turkey, is not having crisp skin. This recipe did not disappoint me at all.

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Sean Eckman-Dempster

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 25, 2008

I make a turkey for thanksgiving every year and try different recipes because I am not a big turkey fan. I used this recipe last year and everyone agreed it was the best ever. I didn't make any modifications.

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CRISKIMBRO

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Reviewed: Sep. 16, 2008

Very good! Wonderful flavor. Thanks for sharing. I made this again and have to update it to five stars. It is SO good and makes great gravy too. I thought it might be too greasy, but it's not. Putting the marinade on the breast directly really does the trick. Juicy and yummy!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Aug. 18, 2008

I used just a turkey breast because it's just me and hubby. I brined it overnight. The breast was the most juicy and flavorful I've ever had. Good-bye to dry, tasteless turkey breast!

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Aug. 9, 2008

I was very intrigued by this technique so I tried this on chicken. The rub definitely added some interesting flavor...but I don't know if it made it "moist."

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 28, 2008

This recipe stopped the search for the perfect turkey. This now a staple at all my holiday dinners. Superb flavor. It doesn't get any better in my book.

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Karisma

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 23, 2008

I always make turkey for major holidays, and every year I stick to my own recipe. This year I decided to do something different and tried out this recipe. OMG the house smelled so good and the turkey looked beautiful. Will definitely make this again.. and again :)

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Lexyfur

Cooking Level: Intermediate

Home Town: Niles, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 9, 2008

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

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Middleagedcookingguy

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

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

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Football Mom

Cooking Level: Expert

Home Town: La Crescenta, California, USA

Living In: Newton, Texas, USA

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Reviewed: May 26, 2008

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.

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MSDROZ

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

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.

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