This was fantastic! I had a 21 lb turkey so I doubled the recipe, half butter like some suggested, poultry seasoning instead of sage because I had it, made sure to get it all under the skin, and used chicken stock instead of water in the bottom of my pan. I used a different baking structions since my bird was quite larger and baked it in the oven at 350 until the skin started to turn a golden brown, covered it with a foil tent, and then took it off the last hour of baking to get the skin nice and crispy, about 5.5 hours total. It turned out great and the wonderful gravy from the drippings was a bonus! My guest said it tasted like rotisserie style and loved it! They even asked to take some left overs with them!
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This was fantastic! I had a 21 lb turkey so I doubled the recipe, half butter like some...