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
Awesome recipe. I had a rack and also used a carton of chicken broth so used zero salt. Cut the spices in half and used soft margarine. Turned out amazing. I live in Canada so I cooked it covered in tin foil loosely for 3.5 hrs @ 325° C (13 lb turkey) then basted it once after I took the foil off and cooked it for 30 min @ 400° C. Turned out amazing and juicey. I did not add sage (PREFRENCE ONLY).
I found the directions for this somewhat confusing. Step 3 lists to mix all the seasonings except paprika with the butter. Yet step 5 lists to sprinkle the seasonings on top of the bird. What are you suppose to do? If you do what step 3 states you end up with a very thick mixture that is difficult to rub over the turkey. I think the directions need to be looked at and rewrote.
This is basically the way we have always roasted our family turkey. Just a couple of differences. DON'T ignore the giblets!!! Before you do anything with the turkey, take out and wash them and throw in a pot of water with 1 sliced onion, 1 rounded teaspoon chopped garlic and 3 or 4 celery tops with leaves (the real flavor is in the leaves!) and 4-5 black peppercorns. Bring to boil then low simmer. Now you can prepare the turkey. Use the giblet broth instead of chicken broth for everything. Just keep adding water and simmering. We keep it on the back burner while roasting the bird so the oven heat just keeps it simmering all day. Use it for the liquid when making stuffing/dressing, etc. If you put liquid in the roaster, use the giblet broth. We don't use a roasting rack. Just put 1 1/2 sticks of butter (if you're going to play then PLAY!), sliced onion and celery tops. These will keep the bird from sticking and give amazing flavor to the drippings. And remember the giblet liquid is your base for gravy. Make extra and before it thickens freeze some in small containers to flavor stews, soups, casseroles throughout the year.
This made me a star! Everyone raved over my turkey and it was only the second turkey I'd cooked in my life (the first experience was nothing to write home about!)! This is a great recipe! I didn't have the tarragon so it was skipped, but it still turned out wonderful! I've got a turkey thawing in the fridge that I'm going to cook this way on Sunday!
Seriously can't believe it's taken me 3 years to rate this. This recipe has made my turkey the STAR of the meal. It's fantastic. Juicy, juicy turkey. Thanks so much for posting this wonderful recipe.
This was SO good!! Everyone loved it. I'm going to start using this on chicken as well!
This is, hands down, the best turkey recipe. It makes the most juicy and flavorful turkey. I have made this recipe several times and it consistently receives rave reviews. Thank You a million times over for this wonderful recipe!!!