2 Reviews

I have made this recipe for the past 3 years and it has always come out great! 2 of my co-workers said they don't like turkey but if I make it they will eat it. Even my father-in-law claims it is the best turkey he has had. I always let my bird sit for at least 30 minutes before I carve it. I think that makes a difference to let the juices settle in the bird instead of running out immediately. You can't go wrong with this recipe. Just keep an eye on it to make sure it doesn't get too brown or it will burn. If it needs to cook longer just put aluminum foil over it so it will prevent further browning.

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Joanne P. November 17, 2015

I used this for my Thanksgiving turkey this year, and it was the best turkey I've made in 20 years of cooking Thanksgiving dinner. I did brine my turkey overnight for the first time also. I'm not sure if it was rubbing the herbed butter under the skin that made this turkey so great or the brining....either way, this recipe gets 5 stars!

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breezermom November 29, 2008
Turkey With Herbes De Provence and Citrus