I used this on my husband's family's turkey for thanksgiving. I think I quadrupled the seasonings (or more) then liberally sprinkled it over the turkey after buttering the turkey up. I added an onion inside the cavity and just cooked it for about 4 hours for a 14 pound bird. It turned out so moist and flavorful. The seasoning has a lot of salt, which solidified on the turkey's skin. After pulling it out of the oven, I just scraped off the salt and it was fantastic.
Date Posted: Dec. 3, 2007
Cooking Level: Intermediate
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