Reviewed: Nov. 21, 2007

I made this recipe last year and was shocked by how moist it turned out. This is a great recipe. I highly recommend this to anyone from a beginer to a pro.

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E Lee

Cooking Level: Expert

Living In: Irvine, California, USA

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Reviewed: Nov. 21, 2007

I've made this turkey for the last 2 years and plan to make it today, as well... the only thing I do differently is instead of water, I use chicken broth (or if I have time I make turkey stock..) and 2 tsp. of poultry seasoning. The smell and taste is just incredible!

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stapley1hc

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: San Francisco, California, USA

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Reviewed: Nov. 19, 2007

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!

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patkt

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Living In: Edmonds, Washington, USA

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Reviewed: Nov. 19, 2007

This is the best turkey I've ever had!! Last year was MY first Thanksgiving and I made this for my family and friends, and they are still talking about how good it was! In fact, I'm making it again this year!

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Phoenix Mama

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Reviewed: Nov. 19, 2007

This will be my 5th year making this turkey. The only thing I do, not mentioned in the recipe, is that I brine the turkey. You'll never have a dry turkey. Some years ago guests brought some other meat as my family-and my husband's did not care for turkey. After this recipe, I got stuck every year cooking the turkey and the best complement: NO-ONE BRINGS OTHER MEATS ANYMORE!!!!! Give it a try!

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CLAUDITAS

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Reviewed: Nov. 17, 2007

Not much of a cook, however my turkey was a hit with this recipe. Instead of using the water to roast the turkey, I use the baking bags and put a scoop of flour in to keep it from sticking. I have used this recipe for the past 4 years and have always been satisfied with the turkey.

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xacamargo

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Reviewed: Nov. 16, 2007

had to turn the turkey upside down to get it to stay moist. the herbs kept 'oozing' out and had to be basted quite often. the herbs didn't make for a good gravy stock, so had to make one in an emergency from a packet...

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Melyssa Evans

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Nov. 14, 2007

I made this last year and doing it again this year. The flavor of this is awesome! Last year on this site there was also a stuffing recipe with this and I can't find it! If someone can help that would be great!

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Melanie

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Reviewed: Nov. 12, 2007

This turkey was delicious! My dad and I cooked it and we used the rosemary brine. The turkey was VERY moist. I think next time we will put some butter under the skin prior to cooking the turey, but other than that everything was perfect. We also cooked the turkey on the BBQ. It only took about 3 1/2 hours to cook. Fresh herbs are definitely better! Great recipe!

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jeepgirl003

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Nov. 12, 2007

This turkey was delicious! The flavor made it through the entire bird, even into the dark meat. I was a little nervous I'd end up with an italian turkey, but it really just tasted like your typical turkey bumped up like 10 notches! It made for yummy gravy too. The garlic was not overpowering whatsoever (as other reviewers had said) and the idea of putting the mixture between the skin and the breast seems indimidating, but well worth it. Save some of the oil mixture and continue to put it on the turkey as it cooks for extra moisture and flavor.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 7, 2007

I used this on a chicken, and it was great, I can't wait to make this with a turkey, it's so easy compared to many of the other more labor intensive recipes for turkey out there, and the ingredients are reasonably priced.

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MLALAK

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Berea, Ohio, USA

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Reviewed: Nov. 5, 2007

I'm hosting my first thanksgiving this year and I wanted a special turkey to serve. I used this recipe for a practice turkey and it was wonderful!! For my first ever turkey, it was sooo tender and moist. I also did what a previous person said and turned the turkey breast side down first, then flipped over about 30-45 minutes before done. I'm sure this will be a hit at Thanksgiving.

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Sarah

Cooking Level: Intermediate

Home Town: Joplin, Missouri, USA

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Reviewed: Oct. 20, 2007

This is the best turkey EVER - I've used this recipe for the last two Thanksgivings and leftovers (if there are any!) are gone in no time. Fresh herbs are the key. Last time I added strips of bacon under the skin (after the herb mix) and it turned out even more delicious. Because I cook the stuffing separate, I stuff the turkey with apple and carrot slices and rosemary sprigs. I follow the typical turkey roasting instructions (325°, breast up, no water), covering with foil until the last ~45 minutes so it can brown. I’m an average cook at best, but get RAVE reviews for this turkey!

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Jen D

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Oct. 16, 2007

delish! I was a little nervous considering this was my first attempt at cooking turkey but it was very easy and everyone loved it! I will probably be fixing it again this year for Thanksgiving!

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Katie

Cooking Level: Beginning

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 24, 2007

This was fabulous! I had a 3 1/2# boneless, skinless turkey breast, which I rubbed these ingredients onto all over, then rolled up and tied tightly with string being sure to tuck in the edges. Put in a preheated 450º oven and immediately reduced the temp to 350, cooking 20-30 minutes a pound until done. It was tender, juicy, and had a wonderful flavor. I thought my husband was going to eat the whole thing! Thank you Star!!!

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EHUGHES

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Reviewed: Jul. 7, 2007

Fantastic year round turkey recipe. It was my very first time making a turkey and it came out perfectly moist and tasty. Will definitely put this in my recipe book! Thanks so much for sharing!

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Grace L.G.

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Jun. 1, 2007

This was the most tender and juicy turkey I've ever tasted! The seasonings were wonderful. Have used this recipe several times now and it always turns out great. Thanks!

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MICHELLEM66

Cooking Level: Expert

Home Town: Evansville, Indiana, USA

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Reviewed: May 27, 2007

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.

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TREADE

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Reviewed: May 21, 2007

MMMMM!! This came out fantastic. I loved this way of seasoning my turkey. I thinkt he mixture would also work well if I put it on some potatoes and roasted them.

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