I was so excited when I saw this recipe at the local Von's store in Fresno. We had a smallish bird (~14 lbs.) so it didn't take long at all and the meat was moist and perfectly done. Everyone loved it and I was so proud! I cooked our stuffing in the crock pot and that was great too. We will always do our turkeys this way now. Yummy!!
This recipe worked really well for me. I didn't use a rack though so I left my turkey in a bit longer than was listed here.I didn't want my turkey to taste exacttly like everyone else's since everyone eats turkey so often during this season! So... I also used some spices for my turkey other than salt and pepper. I added some "poultry seasoning" which included like thyme, rosemary, etc. after I coated my turkey with the olive oil. It turned out awesome and the spices made the drippings really flavorful as well which made an awesome gravy. The poultry seasoning is the generic whatever is premixed in the seasoning aisle of the supermarket.
I've used this recipe for four turkeys so far. We brine our birds first so that helps as well. Very happy with the results and both my mom and mother-in-law had nothing but love for my turkey :)
I have been using this recipe for that last 4 Thanksgivings. It is very important that you follow the directions including time for the bird to rest. We always have such a juicy turkey that we carve it on an old towel so we can throw it away.
We have cooked our turkey this way for the past 4 years and it always turns out delicious! You almost have to see it to believe it, because it seems too easy to be this good. The only drawback is that the oven smokes, but cleaning the oven before we cook helps, and it's totally worth it.
I have used this recipe for years, and love the fact that I don't have to get up at the crack of dawn to cook the turkey. The key to this recipe is making sure that the oven is at the correct temperature. On the original brochure provided by Safeway, they recommend using an oven thermometer, which has saved my turkey a time or two! The other thing is that it is critical to let the turkey rest for 30 minutes to an hour so that it can continue cooking, and this will also make it juicier. There is only one thing about preparing the turkey this way that I don't like: there are not as many pan drippings this way.
I have been using this recipe for about 7-8 years now. I sprinkle garlic powder on the inside and outside, with a little pepper, and mimize the salt. The white meat always comes out perfect and it has a delicious flavor. HOWEVER, I have yet to have the dark meat cook through. And it's not just the legs, it's the meat on the thighs as well. So returning the legs to the oven doesn't solve the problem- we have to slice off all the white meat, then put the carcass back in or slice the raw dark meat and put it in on a cookie sheet, which dries it out. The last 2 years, we've had meat thermometer malfunctions. This year, I bought 2 new ones- a leave-in and an instant read. My plan is to try this process one last time (if my mother-in-law doesn't revolt), putting the leave-in thermometer in the thigh instead of the breast (and check the breast with the instant read). I need to do a big turkey this year, so I really don't want to have to cook it for 5-6 hours. If anyone has suggestions on the dark meat, please post them!
I followed the instructions, actually leaving the turkey in the oven for an extra 15 minutes, because we like a well-roasted bird. Used a meat thermometer. Took the turkey out, let it rest for 60 minutes. Results: awful. Almost raw inside, especially on the bottom. Had to cut it up, microwave, put back in oven. Dinner was an hour late, everything else was dried up and overcooked. If it hadn't been for the great company and the spirit of Thanksgiving, the day would have been a total disaster. The meal was.