I used your method for cooking our 13 lb turkey but used the spice rub #168782. Started the turkey on the bbq at 450 degrees then moved it into the oven when available and cooked at 500 degrees for total of 2 hours. The turkey was falling apart so it didn't really get a chance to get crispy but will definitely use this method again.
I have been cooking a 24 lbs. turkey, at 500 degrees, for the last three years, it is great, turns out very moist, and takes about three hours. The flavor is great, I first rub the turkey inside and out with a cut lemon, and an orange, season the inside with salt, pepper, poultry seasoning, and loosely stuff with a quartered onion, some cut celery, fresh rosemary and fresh oregano sprigs, the lemon and orange. I make a mixture of salt, pepper, Poultry seasoning, mashed garlic, olive-oil, canola oil, then loosen the skin on the breast and around the thighs, I rub this mixture under the skin, ties the legs, fold the wing tips under the bird ( I do all this the day before Thanksgiving), I keep the turkey in a non reactive pan, cover well with plastic wrap, refrigerate overnight. Two hours before baking, take out of fridge, brush top with melted butter or oil, place in pan, and roast.
I was a rock star after stumpling into this receipe. We had 16 over last Thanksgiving and all agreed this was the most moist, best flavor turket ever served. As for me being the cook, it was easier and faster than any of the others I have ever tried. With this methos i didn't brine although I guess you could, but once you try it you will never go back. Only problem is most of the left overs went out the door. Last year we did another one the weekend for a week of left overs!
Take the plunge and try this method!! I cannot believe it but this turkey was juicier and more flavorful than the brined turkeys I've been doing for years and sooooo much easier. I did use "uncle bill's" method of shrinking the skin around the bird with boiling water (cool looking even if it doesn't add anything :0) ). I rubbed the turkey with herbs, pepper, butter and oil mixed together. So simple and quick! Thank you very much for posting!
this is FANTASTIC-have done it now 2 yrs,only thing i do different is i rub olive oil on and then coat heavily with kosher salt,salt does not take out juices,but tenderizes it,and everone says it is mild like tuna,i love turkey.
The title says it all: AWESOME! Beautiful caramelization! I really MUST get a bigger pan for roasting, as my blue-speckled enamel was just a smidgen too small...and YES, in the places where the turkey touched the metal--it stuck like super glue. Boo hoo! (a little holiday poem) Wow!!!! To have a turkey bake THIS quickly is wonderful--because THEN you can actually use the oven for something beside the turkey (and heating the entire house!).
My entire family raved over this turkey on Thanksgiving. The meat was so...tender and the skin crispy and delicious. I plan to use the recipe everytime I cook a turkey.
I have used this receipe for 2 years now-it is the only way my Sweetie will eat turkey !!!