Reviewed: Dec. 14, 2007

I made this recipe for Thanksgiving, and received rave reviews from multiple people. And even better - it's easy! The turkey turned out very moist and tender.

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

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Reviewed: Dec. 13, 2007

delicious made it tonight I didn't have the italian seasoning but I found a package of Zesty Italian dressing and used that and still turned out pretty good thanks very very good!!!

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Autumn

Cooking Level: Intermediate

Home Town: Bryan, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Dec. 9, 2007

This was my first attempt at making a turkey, and it turned out pretty well, though I didn't feel that I could taste any of the herbs that I put into it. The turkey was also kindof dry, but my husband says thats how all turkey is.

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SnowFaerie

Cooking Level: Intermediate

Home Town: Anoka, Minnesota, USA

Living In: Bellingham, Washington, USA

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Reviewed: Dec. 8, 2007

I made this 2 x-mas's ago and it was a hit. I used a poultry bag and it made the turkey very moist. I will be making it again this year:)

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mj2007

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Reviewed: Dec. 3, 2007

Although I used a citrus brine before cooking this turkey, it ended up creating the most tender, moist, and flavorful bird I've ever had. Wonderful

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Paul

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Reviewed: Dec. 2, 2007

This is the most moist turkey I have ever had!! Do this again in a minute!! But did not use water, used onion soup mix or chicken broth.

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D Gryniewski

Cooking Level: Beginning

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Reviewed: Nov. 30, 2007

This recipe was great, I also brined my turkey first. It was great, Thank you.

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aerdna169

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Reviewed: Nov. 28, 2007

This was the best Turkey we ever had. Thanksgiving or not I will always do this recipe whenever I make a turkey.

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Lara

Cooking Level: Intermediate

Home Town: Farmingville, New York, USA

Living In: Oak Ridge, Tennessee, USA

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Reviewed: Nov. 28, 2007

Awesome! I tried this on my Thanksgiving turkey (a breast, not whole turkey). It turned out so GOOD! I was really empressed with the flavors. Going to do the same thing next year on a whole turkey!

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KAYLENNOGARD

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 26, 2007

Thanksgiving was a hit. The turkey was very moist and the seasonings delightful. I used only fresh herbs. I had a 23 lb turkey and roasted it for 5 hours covered it with tin foil (creating a tent).

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Anna

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Reviewed: Nov. 26, 2007

This turned out great. I used the Rosemary mixture to the outside of the bird and the Perfect Turkey recipe for the inside of the bird. It was fanastic and moist. Everyone loved it.

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TAMARASUE2002

Cooking Level: Intermediate

Home Town: Hemlock, Michigan, USA

Living In: Arlington, Texas, USA

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Reviewed: Nov. 25, 2007

I used this wonderful recipe on my first ever turkey and it turned out marvelous! People could not believe it was my first. One thing I did add was adding some butter underneath the skin of the breast and legs to make sure it was juicy. I also cooked it in a baking bag which made it very juicy also.

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Jenn Jones

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 24, 2007

My new favorite turkey recipe!! So moist and flavorful. I usually cook my turkey breast down so that it is extra moist but I didn't find it necessary with this recipe. I also put several pats of butter under the skin with the rosemary mixture. Filled the bottom of the pan with chicken broth instead of water. I threw a couple of sprigs of rosemary in the cavity of the turkey and in the broth in the bottom of the pan. It is important to use fresh rosemary & basil. Covered with foil & basted with the juice in the bottom of the pan every hour. Removed foil the last 30-40 minutes so that the turkey could brown. After removing the turkey from the over, cover tightly with foil (usually throw a few towels over the foil to keep the heat in) and let sit for 30 minutes before carving so juices can redistribute.

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Jamie

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

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Reviewed: Nov. 24, 2007

I combined two recipes, I added in my favorite chicken recipe (simply lemon baked chicken)....I followed this recipe and I also rubbed the entire turkey down with paprika and halved four lemons and sqeezed them onto the turkey, when i was done with the lemon halves i stuffed them into the turkey as well as some of the left over rosemary! I will make this again, my husband loved it too!

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Nov. 24, 2007

So good! My husband and I made our first Thanksgiving dinner together and used this recipe for the turkey. It was fabulous! It'll be hard to beat this recipe, so I think we'll stick with it for Thanksgivings to come! :)

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 23, 2007

My brother & I have a contest every year for the best turkey. This Turkey won hands down and it makes a wonderful gravy too. I also brined the turkey using a brine with apple juice. The flavors were incredible and there wasn't any of my 23Lb turkey left.

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junie

Cooking Level: Intermediate

Living In: Magnolia, Texas, USA

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Reviewed: Nov. 23, 2007

This was my first attempt at making a whole turkey, and needless to say I was intimidated! No need with this recipe, it was wonderful. I chopped the herbs and mixed them with the olive oil and seasonings the night before. The only adjustment I made was that I added sliced lemons under the skin. The cooking time seemed to be less than directed, more like 3 hours, but maybe my turkey was a little smaller. Either way, my family told me it was the best turkey they had ever had!

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KRISTINEESMITH

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 23, 2007

Simple preparation, beautiful presentation, gourmet results!

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Tara

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Saratoga Springs, New York, USA

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Reviewed: Nov. 23, 2007

This was delicious! It was juicy and had just a hint of rosemary and garlic flavors-just enoughh the flavors were not too overpowering. We basted every 20 minutes and the 13 lb bird took about 3.5 hours to cook. Will definitely make this turkey next year for Thanksgiving!

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WestieMom1

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Reviewed: Nov. 23, 2007

I made this recipe yesterday for Thanksgiving and it was excellent! I will definitley use this recipe again next year. Putting the olive oil and herb mixture under the turkey skin was a bit messy, but well worth the effort. The turkey meat was very moist and flavorful. Plus the gravy from the pan drippings had added flavor. I doubled the recipe for a 24 pound turkey, but would only increase by 50% next time. I think I will try roasting a chicken this way too.

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Sue Tyner

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Rosemary Roasted Turkey

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