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FABULOUS! Will roast my turkey this way from now on. Best Thanksgiving turkey and gravy ever!
This is the BEST turkey I have ever had. Better than anything you can buy, or anyone, even family, can make. Delicious!!
I give this one five stars. I've tried a variety of ways to prepare turkeys over the years, and this is one recipe that got me many compliments. I will definitely use this again. I like to roast turkey in a cooking bag and this worked very well with that method also; and the pan drippings added to a delicious gravy! Thanks a ton, Alan!
I didn't follow the recipe exactly, but used as a guide. I didn't use the salt as we had brined our turkey. I also left out the tarragon and used fresh basil and sage. I didn't put the chicken broth in the bottom of the pan as I stuffed the bird and put some stuffing around the bird. Our 10 lb turkey was perfect in 3 hours.
This was a very good recipe, my mistake was I used a brine first and the skin of the turkey was so salty we couldnt eat it. i would recommend omitting the salt or at least cutting it in half if you are planning to use a brine. I also thought the flavor of the turkey would be so much stronger due to all the herbs, but over all my turkey turned out good for my first try. Thanks for posting.
This was good. But with an 11 lb. Butterball (TM) turkey, I found it too salty. Since the recipe calls for a 12-20 lb. perhaps that was my error: using the whole recipe. Next time I would cut the salt in half if using a Butterball. Normally I can only find scrawny natural turkeys where I live, so when a State Department worker had a leftover Butterball when they were re-stationed, I was the happy recipient. With this recipe I think I would use a natural turkey, brine it, then use 1/2 this recipe with 1/2 the salt.
I've always cooked the turkey in the electric roaster, but as this was my first time using an oven. I am happy to say this worked out great. Thanks for sharing your recipe!
I used this recipe for Thanksgiving '08. That year was the first I cooked turkey for a family dinner. You know...one that I had to show to other people! It was so brown and beautiful. Not to mention it tasted fantastic!! Thanks for a great recipe that made me look like I knew what I was doing!
This recipe is a total winner. I have been putting 14 pound turkeys on the rotisserie for years ,thinking the oven will never compete again. The big trick here, is putting the breast side DOWN for at least the first hour of cooking.Then turn it back over and follow the directions as stated. The butter and spice rub is priceless. All I can say is, when your eating the leftovers 2 days later and it still tastes like the best turkey ever, thats saying somthing right there.
I have made this a coupleof times now and after the first time I halved the salt. With this change I love this recipe. Very flavorful and makes great gravy.