Roast Turkey

I decided not to go through the hassle of brining the turkey this year and so I tried this recipe. The turkey turned out fabulous. When the turkey was being carved, I could see the juices flowing from the breast. Now that's one juicy turkey! Thanks for sharing your recipe. It's much easier than brining and the turkey was just as juicy. I plan on using your recipe for many more times to come.

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Very nice seasonings, but i cut them down to one tablespoon each, except for the butter, felt 2 tablespoons of salt was way over for our tastes. Turned out lovely and moist but I was dissapointed that it didn't brown as well as i would have liked, to get it browned without haveing to cook it too long I put it under the broiler for about 10 minutes otherwise it would have been quite pale. Loved the combination of seasonings, very tasty, thanks for posting.

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This worked well for us, I particularly liked the herb flavours. It was moist and browned perfectly. I didnt use the giblet gravy recipe and I cooked my stuffing alongside. I would make this again. Thanks for sharing.

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This turkey tasted phenomenal! Definitely the best tasting I have ever had. However, it took forever to cook this turkey...next time I will wait an additional half hour before covering the wings and thighs. I cooked a 15 lb bird and it took over 5 hours to cook!

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This is awesome! Didn't have a rack to put the turkey on so I used onions to prop it up like another reviewer suggested. Also, like others mentioned, I cooked it breast side down for an hour and a half. The turkey was really moist and flavorful. Got compliments from everyone. The house does smell wonderful while it's cooking too!

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Delish! I used the method and seasonings on a 3 lb. butterball turkey roast (all the meat, none of the bones!) and also slathered it with about 1 tbs. mayonaise after putting on the seasonings and it was scrumptious! I have been buying the turkey roasts and trying different seasonings on them instead of paying $7/lb. at the deli for sliced turkey for lunches. I had lots of seasoning left over and saved it in a small tupperware for next week's turkey. So glad I found this recipe, thanks a million!

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the turkey was amaaazziiing, so delicious and sooo moist, I did the exact recipe and added some dried rosemary to the soesoning mixture and some green rosemary on top of the turkey, it was really delicious.. thank you for sharing us such a great recipe

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I followed this recipe to the letter for my christmas turkey and it was perfect! We love turkey in my house and we make it every year, but this method produced the most tender and delicious turkey with no dry bits. Yum. I used Kittencal's http://www.food.com/recipe/dried-cranberry-and-apple-turkey-stuffing-79683 delicious stuffing and made Nigella's giblet gravy. Thanks Alan.

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I found your recipe when I was looking up how to roast a turkey. I didn't have the tarragon or sage, so I put some poultry seasoning instead and I added the paprika when I wasn't suppose to, so when I rubbed it on, it was already brown and looked burnt when it was done cooking. It was the best turkey I have made and my father loved it and well as my sister who doesn't like turkey. It was moist and my dad wanted the recipe and was excited about the tarragon as he uses it all the time with his foods. Thanks for sharing your recipe. I am going to make it again with the real ingredients. Merry Christmas!

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This turkey was awesome. It was so juicy, everyone was surprised by how juicy it was. The gravy (from the drippings) was super peppery so next time I'll probably make a separate gravy but other than it was awesome!

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I had to cook my turkey in a hurry because I accidently turn off my oven and it was off for 90 minutes so my schedule was off. I had prepared the turkey just as described and put it in the oven. So I decided to cook it in a hurry by tenting it with foil and sealing it tight. At about 2 hours of roasting it at 450 degrees I took the foil off to brown it thinking I could put the foil back on at the end. This was an 18 pound turkey and at the end of the 2 1/2 hours when it was brown it was also completely roasted. This was by far the best turkey I have ever eaten. The combination of the fabulous recipe and the fact that I sealed it and roasted it at high heat gave me the moistest, best seasoned turkey ever. Thanks so much for posting this recipe and I am glad I screwed up and needed to cook at high heat.

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Best Turkey recipe I've tried yet. My family is still raving about this turkey. I made this for a Thanksgiving dinner in June and my family LOVED it.

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This was the juciest yummy turkey I've ever had. As others, I only added half the salt which was perfect.

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Delicious, very moist and flavorful! I did not find it necessary to brown during the last 15 minutes, but next time I will not cover the legs and wings unless they start to brown too much. I will definitely make this again. Thanks!

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This turkey recipe for taste is a 5 and a 4 for the amount of time it takes to get it browned. The taste is amazing and well worth the effort. The drippings made super gravy. The tenting is good but the wings and legs (dark meat) were not cooked all the way with them covered and cooking it way longer than stated. That said the turkey was moist and tasty. Thanks for sharing Alan! Enjoy! ChefDLH

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The turkey was moist and very tasty (the herbs were a great addition). The drippings were added to and helped make a great gravy. Thanks!

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I made this for New Year's Eve. We found it way too salty for our taste. I followed the directions exactly as written. It did turn out very moist so I'll try it again without so much salt. Thanks for sharing!

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An excellent recipe. I roasted a frozen turkey instead of the usual fresh turkey that I used to buy. The entire turkey was very moist and was very tasty. I used a 1/4 lb of butter instead of 4 tbs. I also suggest leaving the tent on for 2 hours and the basting is a must.

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Served this turkey for the first Christmas Eve dinner I ever hosted and it was a hit! Very flavorful and moist--not a shred leftover (bad for me; it must make a yummy sandwich). Thanks for posting!

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