This was my first time to cook a turkey and it came out great! I loved the low cal natural gravy too. Instead of tossing the giblets, I added them to soup made with the turkey carcass. Didn't have fresh herbs so I just threw in small handfuls of dried herbs and hoped for the best.
52 people, 30 lb turkey, people gushing about "the best turkey" they've ever had. I am making another for Thanksgiving by request.
I think brined turkey is always the way to go, as the 'technique' makes the bird very moist. I actually put a bit more salt in my brining solution ... perhaps an additional 1/2 cup iodized salt. (Double the proportion of salt if using kosher salt.) I've made this recipe (minus the gravy) for a large crowd, and everyone thought it was delicious. The recipe also works well if adjusted for a small chicken. I took off one star only because I prefer other gravy recipes. One idea, which I always like to do when cooking birds, is to mix herbs with butter before spreading it between the skin and meat; it provides wonderful flavor and crisp skin.