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Hands down, without a doubt, the BEST turkey I've ever made (including the fried one). Shoot, it was the best turkey I've ever eaten. This is the only way I'll do a bird again. Incredibly moist and delicious you can't go wrong with this one!
Wow steve- this was sooooooooooo good! my mom made this today for christmas and i can not stop eating it! she did not have time to brine it- but i bet that would make it even better. thanks so much for sharing!
Steve, after loving your high-roasted chicken and potatos, I knew this was the ONLY way to cook my turkey. It was fabulous. The meat is so tender and moist, the skin was crisp and brown. I love that when the turkey is butterflied, it is SO much easier to carve. We've been using the leftovers for turkey salad wraps, turkey enchiladas, and turkey soup.
Oh Steve, Steve, Steve. THAT was great turkey! The turkey took 80 minutes to roast and ended up with gorgeous brown skin. I will NEVER roast a turkey for 3 hours again and I will ALWAYS brine. Hard to believe but a throw away aluminum roaster will support a turkey and the broiler pan top. This is the juiciest, most tender and flavorful turkey I have ever made or eaten!! Thank you, thank you, thank you.
This turkey turned out to be the best one I ever made! I followed the directions exactly and roasted the turkey in my electric roaster at 450F. The meat was so tender and the flavor was very good. Thank you Steve for posting this recipe. I'll be using this recipe on all future turkeys.
I made this turkey for Thanksgiving (I had a RecipeZaar Turkey Day this year) and it was a big hit. I was a little confused about step 3 - but I posted a question in the forum and someone clarified for me. I also didn't know how to butterfly a turkey, but I looked it up on the internet and figured it out. The only down side to this is that there are no drippings to make gravy - next time I will probably do a do ahead gravy though. The brining process was easy and made for an moist, delicious turkey - definetely a do over. Thanks, Steve!