Rosemary Roasted Turkey
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
This was the best turkey i had ever made. I added fresh italian seasoning that it asked for instead of dried, such as marjoram, thyme, oregano, etc. I did not add sage since it overpowers foods and so does the rosemary so you have to choose one. When i cooked the turkey i cooked it breast side down..that is the best secret to having a moist delicous turkey..also cover with foil, if you are not stuffing the turkey throw some rosemary sprigs inside the cavity with whatever vegetables you may choose as well. The last 45 min. to an hour take the foil off and turn the turkey breast side up so it can brown.Read More
This was the best turkey i had ever made. I added fresh italian seasoning that it asked for instead of dried, such as marjoram, thyme, oregano, etc. I did not add sage since it overpowers foods and so does the rosemary so you have to choose one. When i cooked the turkey i cooked it breast side down..that is the best secret to having a moist delicous turkey..also cover with foil, if you are not stuffing the turkey throw some rosemary sprigs inside the cavity with whatever vegetables you may choose as well. The last 45 min. to an hour take the foil off and turn the turkey breast side up so it can brown.
This rub recipe is wonderful, and it made excellent gravy. In preperation I used a brine that I think matched well with the rub. Soak the turkey overnight in the following: Fresh rosemary, basil, peppercorns, juice of 2 lemons and 2 oranges; and for each gallon of water needed to cover the bird, add 1 cup kosher salt and 1 cup brown sugar. Rinse before rubbing. Even microwaved leftovers were moist!
I'm embarrassed to admit this, but last night was the first time I ever cooked a turkey. I used softened butter instead of olive oil, and mixed the butter with sage, rosemary, and thyme. I loosened the skin from the breast and smeared the savory butter all over the breast meat under the skin. This made for the most delicious and moist turkey we have ever eaten in our lives. Fabulous!
It was definitely a weird experience putting the spices between the skin and body of the turkey but it worked really easily because I used long yellow plastic gloves. Yes, I was a sight to behold with apron and long yellow gloves but it got the job done! I mixed the fresh spices in a salad dressing jar the night before and shook it well to allow the flavors to work into the oil. That also saved prep time on roasting day and allowed the flavored oil to be easily poured where it was to go. I started the roast breast side down and tented it with aluminum foil after it browned nicely. After 2 hours I turned it breast side up and tented it after it browned. Earlier I pulled the wings away from the body to ensure the area under them browned as well. I used the oven probe the last hour or two (of slightly more than 4 hours for the 15 pounder) and it was perfect color and moistness at 180 degrees.
I substituted the water with white wine. Very tasty
I put the spices and the olive oil together the night before and let the oil soak up all the flavor. All I did on Thanksgiving Day was rub it all over the turkey - inside and out - and place the turkey in a "turkey" baking bag for 3 hours. It was great!!
There's nothing a dead turkey likes better than a nice warm bath and a good oil massage. I added more spices to my mixture and found it surprisingly easy to spread the butter under the skin. I was so afraid I was going to break it, but it worked out fine. I had a lot of the mixture left, so I used it inside the cavity and on top of the skin also. I roasted on 500 for about thirty minutes and then flipped the bird and reduced the heat for the rest of the cooking time. The meat was juicey and delicately infused with all the wonderful herbs and seasonings. Very good Star! Bro came thru with flying colors!!!!:)
I thought this was average at best. I made this w/a whole chicken. I think the water is what ruined it. The skin on the chicken remained soft. Not sure if I'll make this again.
Great bird. Made 1 change and 2 additions. Instead of 3/4 cups of oil. Change = 1/2 cup softened butter & 1/4 cup oil mixture to the herbs. Additions = added 6 uncooked strips of bacon to the top the bird before putting it in the oven. This method self-bastes the bird and also adds some GREAT flavor to the drippings for gravy. Chopped all of the following in quarters and added to the cavity of the turkey. 1 celery stalk. 1 whole carrot, 1 med onion, 1 small apple, 1 bunch of fresh parsely. Put a piece of tin foil over the cavity to keep the items from coming out. The combination of the additions along with the herbs and butter made for a MOIST bird and great gravy drippings.
I used this recipe for chicken for a family get-together. It was a hit! I am going to use this for Thanksgiving!
Every year for Thanksgiving my Father roasts the turkey and this past year for Thanksgiving I was brave enough to take on the challenge. This Rosemary Turkey recipe was by far the best turkey that my family has ever tasted. I was praised for a job well done and asked to do the turkey again for Christmas that same year. The turkey was perfectly cooked, moist, tender, extremely flavorful. Before making this turkey I researched/read many of the reviews and I decided to put my 12-lb. turkey in a 2 1/2 day brine. The brine consisted of freshly juiced lemons and oranges, peppercorn, freshly chopped basil and rosemary, brown sugar, salt, and water. Thanksgiving day I rubbed the olive oil mixture that I made the night before all over the turkey and under the turkey skin. Then, I stuffed it with 2 halved lemons and onions, 8 cloves of pounded garlic, and four sprigs of rosemary. I HIGHLY RECOMMEND this recipe to anyone who is cooking turkey for the first time! It was such a great recipe! It's perfect for whole chickens tOo! I can't wait till next Thanksgiving!
As a graduate from the Johnson & Wales University Culinary Degree program, I am always looking for new recipes to try out, and utilize for work. This turkey recipe is by far the best I have tried!! I did a dry run of it this past Sunday before Thanksgiving, and even the pickiest eater LOVED it!!! The only changes that I made to the recipe, was I brined it overnight, and added wine to the chicken stock... the gravy that comes from this turkey is also the best gravy I have ever made :)
This is first-rate. We've been using this recipe for nearly two years, and my boyfriend won't have roast turkey any other way. I don't usually have fresh rosemary or fresh basil, but the dried versions work fine. I do the rub the day before cooking the turkey, letting the turkey sit in a closed, plastic bag in the refrigerator. Also, I like to use a small, wide-mouthed jar with a good lid for blending the rub ingredients, so that I can shake it up from time to time to keep it well mixed. I probably use about a half-cup olive oil instead of three-quarters, and there's always plenty. In fact, after I rub under the skin, inside the cavity, and inside the crop, I put the remainder on the outside of the turkey just before roasting. I like to baste the bird, which I do every half hour, but not until it has been in the oven for the first hour, so as not to disturb the rub on the outside. Overall, a really wonderful recipe.
This was perfect! I used a bone-in turkey breast. Prepared this exactly as written. The juices just ran out of the meat and even two days later when we are finishing it up in sandwiches it is still moist and delicious. The whole family raved about it.
My new favorite turkey recipe!! So moist and flavorful. I usually cook my turkey breast down so that it is extra moist but I didn't find it necessary with this recipe. I also put several pats of butter under the skin with the rosemary mixture. Filled the bottom of the pan with chicken broth instead of water. I threw a couple of sprigs of rosemary in the cavity of the turkey and in the broth in the bottom of the pan. It is important to use fresh rosemary & basil. Covered with foil & basted with the juice in the bottom of the pan every hour. Removed foil the last 30-40 minutes so that the turkey could brown. After removing the turkey from the over, cover tightly with foil (usually throw a few towels over the foil to keep the heat in) and let sit for 30 minutes before carving so juices can redistribute.
I marinated my turkey overnight in the seasonings, added a few pats of butter under the skin as well, and voila!!! I got so many compliments. Even my non-turkey eaters enjoyed this! This was my first time to roast a turkey and it turned out great!!! Definitely a new family tradition!
Apparently I forgot to review this after making it for Thanksgiving! This was the first time I have ever cooked a turkey, and it was also the best one I've ever tasted. My parents and siblings all agreed that they've never had a better Thanksgiving dinner. Tip: definitely brine the turkey overnight. I did in a saltwater solution with some extra fresh rosemary and a lemon. It made is sooo juicy and worked wonderfully with these ingredients.
Best, most moist turkey I have ever made! This even beats the brined turkey and it's WAY easier!
This will be a repeat performer at our house last year. Last year was my first year making Thanksgiving dinner for my family, but with this recipe, I came out looking like a pro and basked in the limelight. The olive oil makes the breast nice and moist, and the rosemary and other spices are infused throughout the meat. I actually rubbed the oil and spices under the skin THE NIGHT BEFORE COOKING, and that worked very well in terms of getting those flavors well saturated into the bird. It truly turned out great.
This was by far the best turkey recipe I have ever made. I used a Turkey breast for Christmas Eve dinner and the smell while it was cooking was awesome - and the taste even better. This recipe will replace my mother's long-time Thanksgiving turkey recipe for my family. Sorry Mom.
This is exactly how I cook my turkey, with one major exception. You should first seal the bird at 475 (no type, 475!) degrees for 20 minutes. This is a trick that helps keep the bird juicy! Then lower the temperature to 250 degrees and cook it for an additional 20 minutes per pound. It seems crazy, but you won't regret it! Don't do this for turkeys over 15 pounds :-) I also add sliced onions and oranges to the roasting pan, a few inside the turkey. This keeps everything moist. You cannot go wrong with this recipe!
Excellent. I had it in the oven for longer than 4 hours. I left the temperature for 3 hours as recommended then alternated between 200-250 F for a few hours extra as I had put it in the oven a bit early in the day. Meat was moist and very flavorful. Also I used fresh rosemary but dried basil and it still came out great. Whole family loved it. A+
First turkey recipe I ever attempted. Came out PERFECT. Skin was crispy, and the turkey didn't get too dry either! :) Very proud first attempt. Thanks for the receipe!
I used this recipe for my first turkey ever. It was great! Next time I would cut back on the olive oil a little.
An AMAZING recipe! I used this recipe to make my thanksgiving turkey and it was excellent. Everyone loved it! I followed the brine recipe posted by Whirlleybird in a review for this recipe and I highly recommend it. The turkey was very moist and flavorful. I used the herb rub inside the cavity, then I filled it with stuffing. It gave the stuffing a lovely flavor, and the brine kept the turkey moist even though it was stuffed. You have to at least give this recipe a try! :)
Wonderful! I added fresh lemon thyme to the fresh herb mix and used half butter half oil. I basted with a mix of chicken stock and melted butter. I put some onions and chicken stock in bottom of roaster, not water. I covered for all but last hour to brown the bird. I used the drippings for gravy and added a tablespoon of dry port to gravy and it was great.
I used this recipes for Turkey Drumstick so I divided everything by 4. I rubbed the bird with marinated mixture, then put them in the zip lock bag and put away in the fridge for over night. If you don't have the Roaster Pan, you can put the water in the casserole baking sheet, then put the baking rack on top to bake it. Bake at 375F for 40min, then turn another side and continue baking for 15 min more. They turned out so good. The skin is golden brown & very crispy. The meat is so moist. My family love them even my picky in law :0)
My family loved this turkey!! The fresh rosemary and basil gave it a nice flavour. I also rubbed some butter on the outside of the bird in addition to the olive oil mixture to make it more moist.
The BEST turkey I've ever made? This ones a winner.
I used just a turkey breast because it's just me and hubby. I brined it overnight. The breast was the most juicy and flavorful I've ever had. Good-bye to dry, tasteless turkey breast!
This recipe is a keeper! Made it for our Thanksgiving dinner, used a 7 1/4 lb. turkey breast, and put it on top of a red delious apple on the rack of our Nesco roaster. Only baked it for a little over 2 hours. And it was so tender and juicy-the meat literally fell off of the bones! Thanks, Star, for sharing this recipe! :O)
All 20 people at Easter dinner agreed- I am now in charge of making the Thanksgiving and Easter turkey! This was the best turkey I have ever tasted! I had a 15 lb bird and it took less than 4 hours to cook on the instructed temperature. , so just keep an eye on it and don't overcook.
This will be the third year in a row I have used this recipe for my holiday Thanksgiving and Christmas turkeys. The flavor is fabulous and the turkey is very moist.
This is a very good recipe! I have made it the past 2 years for Thanksgiving. I bag mine to make it extra juicy.
I make this every Thanksgiving and/or Christmas, it never disappoints!
As many people here have done, make minor adjustments to spices and herbs to suit your taste. I also use butter and oil. The key to happiness for me, esp with a turkey in this size range, is to use a roasting bag. I'm a traditionalist, but now that I've tried a bag will never go back to pan. Yes, the turkey will get brown!
Done with chicken, loved it
Thank you Star Pooley! Absolutely Outstanding! A little messy in making, but definitely worth it! Used a turkey breast instead of the whole turkey, then stuffed the cavity with dressing. Everyone was impressed with my wonderful tasting, moist turkey at Thanksgiving! Tip: Let the turkey stand at room temp for about a half hour before starting.
I'm updating this review, because I've made it now four times. It's still the only way I'll ever make turkey. SUGGESTIONS: Instead of water, I use a good chicken broth for the bath. Another member also suggested using the rub on the cavity of the bird. Works great. Don't stuff this turkey. Slice a small onion and a peeled apple into quarters and throw the pieces into the cavity. Great aroma and flavor - and improves the gravy. After rubbing under the skin down to the tips of the drumsticks, I use an embroidery needle and twine to sew up the cavity. This is fun! Then I tie the drums together. I have had lots of guests try this bird, and EVERYONE loves it. ALWAYS MOIST. Not nearly enough leftovers. Thank you for this addition to our family tradition.
I cooked mine low and slow on the grill over indirect heat...wonderful. Even my husband, who is not a big turkey fan enjoyed it.
I used this wonderful recipe on my first ever turkey and it turned out marvelous! People could not believe it was my first. One thing I did add was adding some butter underneath the skin of the breast and legs to make sure it was juicy. I also cooked it in a baking bag which made it very juicy also.
I made this last year and doing it again this year. The flavor of this is awesome! Last year on this site there was also a stuffing recipe with this and I can't find it! If someone can help that would be great!
I decided to use this recipie on a Thanksgiving chicken and WOW!!!! The only thing that I changed is that I combined the herb mixture with some butter and smeared that on and under the skin 2 days prior to Thanksgiving. Talk about moist and tender!!
Easy to make and it was delicous. The gravy I made out of the juices was fantastic. The spices did wash off easy during basting though.
I made this tonight with turkey thighs and it was divine. I loved it. It was so moist and delicious. The meat was falling off the bone when I was trying to get it out of the baking dish. I added a little more garlic, and some onion powder. Baked it in the oven with tin foil over it and took the foil off when it was almost done to let the top brown up.
This recipe is a staple in my kitchen, I've been making it for years with success every time. You can substitute the herbs for whatever you prefer too - tonight I made it with fresh oregano instead of rosemary - delicious! I also add some chopped onions and garlic to the cavity to infuse even more flavour and aroma.
This is a great recipe...I used it for the holidays and everyone absolutely loved it. It smells sooo good and makes the turkey so juicy and full of flavor. At first i thought the garlic might be to much but its the perfect amount for a huge turkey!!
Fabulous, I left out the salt (So much other flavor you don't need it!) Increased minced garlic. I have used it on cornish hens as well. Enjoy!!
This recipe was a success at my house. The only thing I did different was put the turkey in a cooking bag and added some chicken broth and let the turkey rock. My husband was amazed at when the turkey was done and he was ready to carve it, it just peeled right of the carcas. Thanks so much for sharing. The clean-up was really easy too.
Holy cow!!! I made this recipe three years ago for Thanksgiving and people are STILL talking about it. I made it for @ 13 people and they ALL said it was the best turkey they have ever eaten. I use melted butter instead of olive oil (I prefer the taste) and it turns out moist and juicy, and full of flavor every time. This recipe is a tradition now and every year people beg me to make this for them, and it's so easy! this is one of the best recipies I've ever used! Try it, you won't be sorry.
This was such a tasty, moist turkey. You have to like Rosemary as it is a strong herb. My husband thought is was super and I have made small 10 pound turkeys throughout the year using this recipe. With a little Dijon mustard and mayo, they make great sandwhiches.
Amazing! One thing I suggest though, I used chicken stock instead of water. Added just a little bit more flavor without overpowering the garlic/rosemary taste... absolutely perfect!
This turkey is awesome! I have been using this recipe every Thanksgiving for several years now, just realized I have never rated it. We love it!
Amazing. That was my first time making a turkey, I almost gagged sticking my hand in it, but it was worth it. Of course, I didn't have any Italian seasoning, so I just used McCormick roasting rub savory herb cuz it tastes great on everything else and well, yeah. It was great. Everyone else loved it too :)
I made this for a gathering and everyone RAVED about it, even months later, they talk about "that really good moist turkey" I made. I put the turkey in an oven bag as well, and actually, I had late guests, so we turned it down to 200 for an extra 40 min in the bag over the cooking time. it didnt dry out. it was "fall off the bone' tender and juicy.
It's the third year I've made it for Thanksgiving or Christmas and it's a big hit everytime.
I LOVE this recipe! Have been using for about 8 years now and everyone always raves about my turkey! I put all the seasonings called for and cook it in a turkey bag and so moist and full of flavor! Also the drippings make an excellent gravy to go along with it!
I love the smell of fresh rosemary. This recipe was good but the seasoning was a bit to mild for my taste.
I didn't know about this recipe. I have never cooked turkey like this. It was amazing!! My hubby and kids loved it!
Fabulous! This was my first time making a turkey and my dinner guests (mom and sisters) said it was the best turkey they have ever eaten. Everyone loved it! Prior to cooking the turkey, I brined it using the Turkey Brine recipe from this site. The turkey came out a beautiful golden-brown color and was incredibly moist. My 12-pound turkey took around three hours to cook (brining reduces cooking time by 20-30 minutes or so); I began by cooking the turkey breast down, covered with foil, then turned it breast-side-up and uncovered it for the last 45. I forgot to put water in the bottom of the pan, but it still turned out great. I placed an onion, carrot, parsley sprigs, and celery in the turkey cavity. I will be making this again for Christmas with my fiancé’s family and I’m sure it will only get better!
This was the first turkey I ever made and it was the BEST turkey I've ever eaten! Totally moist and flavorful. The only change I made was cooking it under foil for 2 hrs, taking it out and lightly brushing it in a little more olive oil, then cooking uncovered the rest of the time. It was delicious!!
This is wonderful! Great on any roasted birf as long as you adjust the cooking time. I also threw a quartered onion and a quartered orange with some rosemarkey springs inside the cavity. Deliciious - and wonderful gravy too!
I'll never make a plain turkey again. This makes an incredible gravy too. I used butter instead of oil.. hubby's preference.. but I am sure, oil would be terrific too. I use the same marinade on roasted chicken too with great results.
Great recipe! Two Thanksgivings in a row I have done this recipe for a turkey rub. I rub it on the meat of the turkey by carefully going underneath the skin. I use my finger to loosen it from the meat. I massage it into the turkey then I rub it all over the outside. Then I take a stick of butter and cut it into about 10 pats and slip the pats of butter underneath the skin. This is the juciest, best turkey! Thanks!
This one is a keeper. I received rave reviews from the family with this one. The turkey comes out moist and taste delicious. My only recomendation is to cover the turkey with aluminum until the last 45 minutes of cooking. The olive oil made it brown to quickly the 1st time I made it. This is the only recipe for turkey I've tried that the turkey comes out of the oven looking like a picture in a magazine. It makes a beautiful Thanksgiving table.
I have a partial-convection oven, so I used that feature, which cooks the outside first and keeps the juices in. It also cooks the turkey a bit quicker. The turkey turned out extremely tender and juicy this way, and the blend of herbs sent a wonderful aroma throughout the house while it cooked! I wouldn't change a thing with the ingredients - very tasty!
The rosemary is a wonderful herb to use like this. Unlike the one review that I read that said it was overpowering,I disagree.I did though omit the Italian seasonig,and just used rosemary,basil & garlic. I did not put the herbs in oil either & just made a dry rub..then rubbed the turkey well with the oil & sprinkled some salt in & on the turkey .
This is the best way to make a turkey, I also mixed up the oil the night before,then spread it on the bird about hour before cooking,also added about 12 tabs of butter under the skin. When it came out of the oven the temp was over 180 so I thought it might be dry,cause it was in alittle too long, but it wasn't, the white meat was really moist. My son (who doesn't white meat) said it was the best white meat he has ever had. I will do this Every time I made a bird.
This turned out to be the most delicious turkey I've ever made. I was a bit worried that the flavors would be overpowering from putting the herbs directly on the meat, but boy was I wrong. This method actually infused the meat perfectly with the blend of rosemary, basil and garlic. It stayed perfectly moist and was delicious warmed up the next day. This will definitely be the only way I make turkey from now on. Thanks for sharing the recipe!
Good Eats! I have never made a whole turkey (but the free frozen one from last holiday season needed t meet the oven). I used the turkey brine recipe from this site, and then I rubbed this on top of the skin just before roasting in the oven since my turkey was not into seperating skin from breast meat. The whole turkey making process is involved, but defiately tasty!
This recipe really is amazing. Unfortunately I couldn't get fresh herbs so i used dried rosemary and dried basil instead. I let is sit in the oil and garlic overnight to infuse and the next morning it smelled superb! I stuffed the herbs in between the meat and the skin all the way to the drumsticks of the turkey. I followed some other tips like baking it with the breast side down and then turning it over for the last 40 mins and letting it stand for 30 mins after removing from the oven. It came out really moist and aromatic. Simply delicious! Was so good there was hardly any leftovers. thank you for sharing this recipe.
Moist and delicious! Everyone at Thanksgiving raved about it!
Yum! Used all the fresh herbs ~ sage, rosemary & thyme. Cut up a onion, some celery stalk, a carrot and wedged a fresh lemon. Put all that on the inside cavity and on the bottom. The white meat had super flavor and was so moist. Family declared this the best turkey I have every made! Lovely!
I was searching for some great Christmas dinner recipes when I remembered making this last year. This was the first turkey I ever made and it came out DELICIOUS. I followed the recipe to the letter. My husband and our friends couldn’t stop eating and giving compliments. I made it with the “Pineapple Stuffing” by Nancy Healy from this site; the flavours complimented each other beautifully. I will definitely make it again and again!
Instead of water use chicken stock, also roast turkey on the bed of onions-it makes an amazing gravy.
I used this recipe last year for Thanksgiving, and it was the best turkey I'd ever had in my life. I used a bit more garlic than called for, but it made the turkey even better. I plan on using this recipe again this year and for many years to come.
I made this recipe on Christmas and everyone raved about it! They said it was the best turkey they ever had in their life. I brined the turkey the night before for about 4 hours in a garbage bag with 1c Koser Salt and a gallon of water. I added some basil and rosemary to that. In the morning, I did the rub and had no problems getting the skin back - you just have to be careful. I cooked it breast side down covered in foil. The last 45 minutes I took the foil off and turned the turkey over and voila! Got rave reviews from everyone!
yum! I made this 2 Thanksgivings ago and it turned out just lovely. Not even one complaint from my brother (no small feat). This last thanksgiving I forgot to get garlic and had to use a pre made dried garlic and herb mixture that was a little too salty and a little too bold, so it did not turn out as great. BUT, it was still good. This is a recipe that is hard to really mess up.For my turkey (about 13 lbs.) I covered it with foil for the first hour or so and then uncovered it for the rest of the 3+ hours it was in. This worked really well. The turkey did not drie out and still had a beautiful brown skin at the end.
I used this for my first Thanksgiving Dinner. It seemed similar to a turkey I had eaten once before that I absolutely loved. I followed the directions exactly, and it came out PERFECT. THANK YOU for helping me impress my future inlaws :D
This turkey was delicious! The flavor made it through the entire bird, even into the dark meat. I was a little nervous I'd end up with an italian turkey, but it really just tasted like your typical turkey bumped up like 10 notches! It made for yummy gravy too. The garlic was not overpowering whatsoever (as other reviewers had said) and the idea of putting the mixture between the skin and the breast seems indimidating, but well worth it. Save some of the oil mixture and continue to put it on the turkey as it cooks for extra moisture and flavor.
I did this rub for my first Thanksgiving turkey and it came out succulent and perfect...everybody was suitably wowed...definitely use it again next year ;)
I've been using this recipe probably for the past 8 years on turkey and chicken. It always comes out delish! With the turkey, I do start it breast side down for the juiciest breast meat ever! Great recipe
AWESOME! A bit hesitant about making a whole turkey for the first time, I decided that the reviews for this recipe were favorable, so I gave it a try. It took a little bit of time to prep, but it was very easy to do. I added some rubbed sage, garlic powder, and extra black pepper to the olive oil mix. Everyone was so impressed. What a juicy, flavorful bird. An absolute keeper. I may even offer to make the Thanksgiving turkey this year, with my new confidence. Yum.
Hi, the Turkey was perfect in presentation and taste. It was juicy too!
My first time cooking a turkey and it turned out wonderful! This makes a fantastic Thanksgiving feast. I didn't have a rack so my turkey just sat in the pan, but it was still fantastic! I also covered the whole pan with foil to keep the moisture in and added oil/spices as I checked on it while it was cooking. Great leftovers!
Delicious! My husband said, "No more searching for the perfect turkey recipe -- this is the one!" The turkey was juicy and flavorful and the gravy was outstanding. I wasn't sure about the flavor of the olive oil, so I used 1/4 cup softened butter and 1/2 cup olive oil in flavoring the bird. Then I stuffed the bird with the apple and veggies suggested by Jason "the cook" Stevens, which gave the gravy even more flavor. I thought about brining the bird beforehand (as I've done in previous years), but didn't bother and it didn't really matter. This is a terrific recipe!
I used this recipe with game hen and it turned out wonderfully! I baked 4 game hen for 1 1/2 hours and placed a small pan of water under my baking sheet - this really does help keep the meat moist! As an added touch I broiled the hens for 5 minutes to brown the skin. Great meal for entertaining!
I used this for the first turkey I ever roasted. Turned out great; the family loved it.
Simply amazing. I didn't have Italian seasoning so I added oregano and thyme and put it in one of those turkey bags. It was delicious, the bones just slid right out. We saved the broth because it was so delicious smelling and saved left overs with a little broth in them to keep it moist. I will be using that broth for a turkey noodle soup or something equally delicious.
I had to cook for Thanksgiving for the first time ever. I found this recipe to be easy to prepare and quick to cook. My entire family was impressed with my turkey. My husband told me I have to make another one very soon.
This was only the second time I have ever made Turkey and this came out just perfect! It was flavorful, moist with crispy skin. My toughest critics all gave it great reviews. The only change I made was stuffing the cavity of the bird with 1 1/2 lemons, fresh rosemary sprigs and some unpeeled garlic cloves. These also were put on the plate for beautiful presentation. Thanks for sharing.
I made this for Thanksgiving and my Mother-in-Law said it was the best turkey she ever had!! She is an incredible cook, who uses traditional Pennsylvania Dutch recipes, so this was truly a compliment. The flavor was delicious and the meat was so moist. It practically fell off the bone! I added more of everything and cooked a 20-lb. bird. Rave reviews by all, and it was very easy to prepare. Everyone should try it! For a 20-lb. bird it took about 5 hours to cook. I put carrots, onions and celery at the bottom of my roasting pan to give the drippings more flavor. There was a lot of drippings...great for the gravy and soups. Here's another hint...stick an apple in the turkey to give the meat even more flavor and make it even more tender.
This was the best turkey I have ever fixed! The meat was succulently moist, even the breast meat. It smelled great while it was cooking & my mother said it was the prettiest turkey she had ever seen when I took it out of the oven. I will definitely make this again & I won't wait until Thanksgiving to do it!
I used the Citrus Brine on this site and then the rosemary, garlic and such from this recipe. I stuffed the cavity with orange wedges, onion and a large branch of fresh rosemary. I used a turkey roasting bag. Fantastic!
This turkey turned out excellent! I did brine it the night before as per many of your suggestions. I'm glad I did because I used some leftover to make a turkey stew and the meat was still tender!
Excellent! My son never liked turkey until he tried this variation. It makes the turkey juicy and delicious throughout. This is now the only way I prepare a turkey!
Extremely flavorful and moist. Loved it!
Turkey was moist but seasonings were overpowering. Enjoyable smell when roasting.