120 Reviews

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.

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ano1ridesthe19 August 23, 2009

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.

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Fairy Godmother April 30, 2009

We really enjoyed this. The spices were delicious, and it made yummy gravy. I added some aromatics to the cavity of the turkey as well. Thanks for a great recipe!

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Chalko April 13, 2009

This was awesome. The flavor was really really good! My only complaint is that the juice in the bottom of the pan was wayyyyyy to salty for making gravy. Next time I will cut back on the salt. I also made a turkey soup the next day and barely had to add any spices since there was so much on the bird.

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Teriffic March 12, 2009

Good.

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FriskyKitty January 26, 2009

I made this turkey for our Christmas dinner and it was FABULOUS!!! It was the first turkey I've ever made so I was a little aprehensive about it but the directions were really easy to follow and very complete! In most turkey's I've had before the white meat is usually pretty dry but not this bird! All the meat was very juicy and tender! I will definitely be using this recipe for all my turkey occasions from now on! Thanks!

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barrhan82 December 26, 2008

This was the best turkey I have ever roasted. The only thing I did differently was to brine the turkey first for about 18 hours. *UPDATE* I made this again today, using the method as instructed and no brine. I cooked the turkey breast-side down for the first 2 hours, and turned it over and cooked it for the remainder of the time. I ran out of thyme and tarragon, but it wasn't missed...the house smelled just as good, and the turkey was moist and flavourful.

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KP in Canada December 26, 2008

Yummy, yummy thanks from my tummy!!!! My guests really enjoyed it to! Will definately use this recipe often.

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SoupCookie December 23, 2008

This was the best turkey I have cooked. Used the lowest price bird but turned out better than the butterballs I always bought before. Doing again for christmas

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zloie2 December 22, 2008

What is there to say but absolutely the best! The only thing I did was to cook the turkey on the breast side first then flip it over half way through. It was the moistess bird I have every fixed...and the flavor...wow. Thank you.

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mama smurf December 20, 2008
Roast Turkey