My sister has been using this method for years and her birds come out very moist but not always so flavorful. So I used this method, cooking just as directed, but I stuffed it with an onion, celery, a head of garlic, and bunches of rosemary, thyme, and sage. Like my sister, I also put butter and herbs under the skin, salt and peppered the outside before pouring butter over it. And I added some paprika to help with the browning. So good! The meat had a lot of flavor, was super moist, and it browned well... on top. The bottom was something to hide; it looked how one may imagine Santa's rear... But yea, big hit. Great method. And it only took 2.5 hours for my 12 pound turkey.
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My sister has been using this method for years and her birds come out very moist but not...