I just used this recipe for my first Thanksgiving turkey and the flavor was great. We had a 20-lb bird (the recipe is for a 12-lb bird), but I kept the same quantities of butter and broth solution. I did add some celery, onion, and carrots to the pan and in the cavity. I roasted the turkey breast side down at 425 for the first hour and then turned it down to 325, covered the bird with foil, and occasionally basted it until my meat thermometer registered 180 for the breast--this baking method was the recommendation in "The America's Test Kitchen: Family Cookbook." The only "issue" we had was that the bird generated so much liquid that I actually had to extract some from the pan while it was cooking because it was literally swimming in juices. While this was not necessarily a bad thing--lots of great broth for soups, moist meat, and a golden bird--next time I will follow the cooking instructions in this recipe exactly. I am definitely looking forward to making this turkey again and may try it with a chicken too.
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I just used this recipe for my first Thanksgiving turkey and the flavor was great. We had a...
