I used this recipe again this year for our Thanksgiving turkey. It's really wonderful, but the only thing that gets flavorful is the skin, unless you inject the turkey. I doubled the recipe sine we had a 24 lb bird and it turned out great! I had a lot of rub left over, so I filled the cavity with it and added 2 sliced up lemons. I also put 2 cans of chicken broth in the pan then covered with foil and baked for 6 hrs at 350 for the first 4 hours, then 325 for the last two, removing the foil with one hour remaining to get the bird a nice brown color. This recipe is great if you tweak it a bit. It sure makes your house smell great too! I only gave ot 4 stars becayse I wanted the meat to have more flavor, but the skin was the only thing that the rub really flavored in this recipe.
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I used this recipe again this year for our Thanksgiving turkey. It's really wonderful, but...