This method worked very well and resulted in moist, tender turkey. I roasted one 4 1/2lb breast and it took all of the recommended time, plus. And, I forgot to reduce the temp. for the first hour. I left the foil off the last 15-20 minutes to brown and crisp the skin. I'm not a fan of dill so I used sage instead.
I read the reviews and the receipe and thought this would be a good meal and make good lunch sandwiches. I did not use the onions. I was very disapointed with the taste of this meat. I ate the meal and skipped the lunch.
This is very good. I reduced the ingredients down to 2 lbs of turkey breast.
This was very tasty! (Even though I ended up baking the thighs a bit too long - next time I'll know better!) The dill weed does make a nice difference. An added bonus being that I didn't have to worry about the carving or discarding of the carcass. (One can only make so much stock...) Thanks so much for sharing this one!