Reviewed: Oct. 22, 2009

I tried this recipe last year and it was a hit! This is the most delicious turkey recipe I've ever tried. It comes out so moist all through the bird that after baking it, the meat just falls right off the bone. The flavor is exquisite if you are a rosemary/garlic lover. This is a winner!

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CYNABEAR

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Reviewed: Apr. 21, 2009

I used a turkey breast to make sandwiches for lunches for the week..little did I know it was going to be better than any deli turkey I have ever had. With turkey breast at $7.00 and up at the deli..wow! I bought the 6 lb. turkey breast on sale for 6 bucks and we had gourmet sammies all week. Very delicious recipe!!!!

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michellej

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Reviewed: Feb. 8, 2009

Yes this recipe is soo good, moist and tender. I didn't alter a thing in the ingredients and it came out perfect for a 13 lb turkey in about 4 hours. Thanks for a great recipe!!!!

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mariefnp1

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Jan. 24, 2009

great!!!

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Dec. 22, 2008

We made this for Thanksgiving, and now I'm going to use this recipe again for Christmas. We were surprised at how moist it was without any need for basting!

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researchnurse

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Reviewed: Nov. 30, 2008

I also thought that the measurements for the herbs need to be more, so i ended up using up 3 packages of mixed fresh herbs, sage, thyme, and rosemary. (didn't used the italian seasoning). Used about 5 cloves of garlic inside the cavity of the turkey. I marinaded the turkey over night and before this put the turkey in a brine solution. It turned out very moist and flavorful.

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Yesenia

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Reviewed: Nov. 30, 2008

Not bad. I didn't use a whole bird, just a breast. Didn't have minced garlic, so I used a bit of garlic powder. I couldn't get the lid on my roasting pan, so I used the tented foil & took other reviewers' advice, using stock instead of water. Bird came out extremely moist. Pan drippings made great gravy.

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Sarah B

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Nov. 29, 2008

YUMMY!! Firs time I ever made a turkey and decided to try this recipe based off the reviews & the fresh herbs, which I love to cook with. EXCELLENT! I will be making this again!

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Alie

Cooking Level: Intermediate

Home Town: Gilroy, California, USA

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Reviewed: Nov. 28, 2008

I used this reciped yesterday on a 20# turkey. I covered the turkey with foil for the first half of the cook time, then uncovered and got that gorgeous golden brown skin with the herbs all over it. The turkey was moist and flavorful. Lots of compliments. The house smelled wonderful. I will definately use this again and use it on a roasting hen (chicken) with perforated lemons in the cavity. This is a new favorite for poultry. Thanks for sharing.

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gigikiwi

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Nov. 27, 2008

OMG!!! Not my first turkey but absolutely my best, most flavorful, moist turkey ever. Reading the reviews first were great. 1) buy a small bottle of olive oil take off the spout and add springs of fresh herbs. I used rosemary, thyme, sage leaves and one clove of garlic sliced. Return spout to bottle and refrigerate a few days prior to making turkey. Note: use whatever herbs you like. 2) took the advice to use carrots and leeks to roast the turkey on. Great tasting will try in gravy but didn't this time. 3) Roasted breast side down first for an hour, then turned turkey breast side up to complete last two hours. 4) Use a foil tent over turkey. 5) stuff cavity with more fresh herbs, an onion wedge, a sliced clove of garlic and rind of a juiced lemon, and splash in some of your flavored oil. WOW! The compliments kept coming.

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foodaffair

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 19, 2008

This looks great. Can't wait to try it. I have one question though. In the past I've used rosemary in pork and lamb by inserting it into little holes made with a knife. I wonder if this insertion method would work with turkey. I've never heard mention of it. Any ideas?

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exhuman

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Reviewed: Oct. 4, 2008

This is a fabulous recipe. I'm a fan of brining the turkey first, but if you do that, eliminate the salt from the recipe. I also butterflied the turkey, so I could bake it at 425 for only one hour. It was so moist and flavorful. My family raved about it and asked if we had leftovers for tomorrow! Thanks for my new Thanksgiving turkey recipe!

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Kathy F

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Reviewed: Sep. 11, 2008

I forgot to rate this recipe, but I suggested this to my dad for thanksgiving. It was delicious, yum!

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Julie

Cooking Level: Intermediate

Living In: Highland, Michigan, USA

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Reviewed: Jan. 22, 2008

This is the best roasted turkey that I have ever made.

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Fred

Cooking Level: Beginning

Home Town: Williamsburg, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jan. 13, 2008

wonderful taste...we have done this with chicken and turkey that we baked in the roaster oven. came out wonderful.

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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: Aug. 11, 2007

I used this recipe for Thanksgiving (of course)and it turned out wonderfully.

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NAC

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jun. 19, 2007

This turkey is the most delicious and moist turkey I have every had. Don't stuff it, whatever you do, it takes away the moisture.

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Courtney

Cooking Level: Expert

Home Town: Santa Cruz, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 6, 2007

This recipe was great. I had never roasted a turkey in my life and everyone raved about it on Christmas Eve. The photograph is mine - so you can see it turned out great. Moist too - yummy!

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Gail

Cooking Level: Expert

Living In: Maun, North-West, Botswana

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Reviewed: Jan. 12, 2007

I used this Turkey recipe for Christmas this past year. It turned out to be a huge hit. The herbs give this such a wonderful flavor and it looks great too. I cooked my turkey in an oven bag and it worked fine with this recipe.

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PERKY2000

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Reviewed: Dec. 6, 2006

I have made this turkey 4 years in a row. My husband and I only made a few changes. First, we cover for 2 hours then cook uncovered the last 2. We also double the ingredients and place under the skin, on top and in the cavity. This adds a nice rosemary flavor to the stuffing.

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