Oh my goodness. I made this with a turkey breast, halving the spice mixture but still using the full amount of butter. I didn't baste once, yet still had the most amazing, moist, well-flavored turkey I do believe I've ever eaten (though to be fair, the family usually just roasts them plain, maybe with stuffing in the cavity). It was superb. The gravy was also divine, though it did seem a tad salty. Looking back, with all the salt in the bullion I will be sure to use unsalted butter next time and hopefully that will cure it. The Man made the gravy, but I know he used water and cornstarch on the stove with good results. I agree with others, this is PERFECT for the first-time turkey chef. Thanks SO MUCH for sharing!
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Oh my goodness. I made this with a turkey breast, halving the spice mixture but still using...