Juicy Turkey

sunnysand56 - November 15, 2006 03:28:18 PM PST

Very easy to follow and the turkey is not dry. I have been using this recipe for 3 years. Never had a bad turkey yet. The color of the turkey is beautiful. Follow the recipe step by step. This is a keeper.

44 of 53 found this review helpful.

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Question

joel_keiser - November 21, 2006 11:51:06 AM PST

Any suggestions if your turkey isn\'t a full 20 lbs. I have a 15 lbs. turkey and am curious how much less I should cook this. Thanks.

21 of 28 found this review helpful.

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re- Question.

richard d - November 21, 2006 02:44:04 PM PST

The normal procedure for Turkey is 20 minutes per pound and an extra 20 for the bird, so 15lbs = 320 mins. Hope you enjoy your holiday. Richard ( UK )

19 of 26 found this review helpful.

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4 years and still great

ronlaufman - November 3, 2006 07:04:42 PM PST

I have been using this recipe for the past 4 years and it truly is the perfect roasted turkey. Always perfect and flavorful and extremely easy. Follow the directions to the "T" and your Turkey will be wonderful!

18 of 25 found this review helpful.

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Fool Proof!

jbakke%40ameritech.net - November 21, 2006 11:05:39 AM PST

Been using this recipe for the last 4 years, and it has yet to fail me. Don\'t forget to stick the legs in first for the first three hours - it makes a big difference. And for the wine, use a California Chardonnay - they have a tendancy to have a fairly buttery flavor which is very complimentary to the turkey.

16 of 22 found this review helpful.

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What is this obsession with the soaked cheesecloth?

Richard - November 20, 2007 09:34:07 PM PST

Frankly, I\'ve never understood why this method of soaking a cheesecloth in butter and draping the bird is so popular. Most of the time I\'ve had it served in this style the whole thing becomes a greasy mess. I\'ve never cooked my birds this way.

If you baste sufficiently, and really REALLY hit that 180 degrees on the mark, AND you\'ve checked you oven temperature to be accurate with a good oven thermometer (one of the most common problems in your average \'inexpensive\' kitchen oven), you really don\'t need all this extra coating. Remember, turkey meat should end up \'moist\', not greasy!

I\'ve always done the lemon halves in the cavity along with the dressing - this seems to add some internal moisture that keeps the bird in good shape. I do realize this is usually done when roasting chickens, but I\'ve always done it with turkey as well.

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Isn’t this a little boring?

mrmichaelsd - November 19, 2008 02:05:28 PM PST

There are so many flavors out there to make spectacular turkey. Thyme, Rosemary, Cumin, Paprika, and Basil just to name a few. This recipe doesn’t even have garlic.

Why not experiment and try to make it your own. If you mix up some herbs with the butterand separate the skin from the meat and gently press the butter and herb mixture all through the breast.

You will make the best turkey EVER!

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This is a never fail turkey recipe - I love it

swind001 - November 21, 2006 01:23:14 PM PST

I found Martha\'s recipe in the newspaper in 1996. You must understand that I do NOT cook. This recipe was easy and foolproof! This will be my 10th year using this recipe - the turkey completely falls off the bone and it is EASY, EASY, EASY.

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Good suggestions but a little confusing

Mike - November 21, 2006 11:12:52 PM PST

everyone says about 20 minutes per pound and 20 for the bird but this recipe says it is a 20 lb bird and at 20 minutes per pound brings it to 400 minutes plus 20 for bird is 420. Divide that by 60 minutes in an hour and that brings it to 7 hours. Why does the recipe say after the 4th hour to check temp and it should be done? anyone have any insite into this?

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Delicious

StilletoQueen - November 20, 2009 11:58:09 AM PST

I\\'ve also been using this recipe for about 4 years. I agree with all the comments but would like to add that the wine and the drippings make for the best gravy. I\\'m always asked for more!

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While this sounds very good ...

okieinmd - November 4, 2009 04:25:24 PM PST

I\\'ll stick with my Cajun Fried Turkey. That is absolutely the best ever, hands down!

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Question

lindasvita - November 26, 2008 08:59:39 AM PST

I have a 18# turkey. Are you sure my roasting pan will fit in the over with the legs to the back???? Placing it vertically? I always place my pans in the oven horizontally. Has anyone had a problem having it fit?

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The Turkey Newbie has a Question...

Turkey Newbie - November 24, 2008 01:41:47 PM PST

I\'m going to try this recipe (my first turkey ever). Does the pan need to be covered in the oven? Also, this recipe doesn\'t seem to match up to the normal 20 minutes per lb that I\'ve heard about...? Can anyone give advice? Thanks!

The Turkey Newbie

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Cook Turkey Slowly......

RMB - November 24, 2008 12:48:04 PM PST

This recipe is similar to what I follow except I first cook the turkey at 400 degrees for 45 min. I then turn down the temp to 325 degrees. Cooking the turkey slow will prevent from drying out the breast, Plus baste every 20 min. Never follow the guide on pounds per min when cooking a turkey because you will always be off. Always have a thermometer in the turkey when cooking. When the turkey temp hits 180 degrees, not 165, turn off the oven and let sit for 60 to 90 min. The turkey is still cooking inside and will need to cool off a little before carving.

I have never had a dry turkey.....

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Reply to (stupid) question

eagle boy - November 19, 2008 02:07:58 PM PST

The Alcohol evaporates under heat, this will not have ill effects on your friend on antabuse, but if you wish you can also buy Alcohol free wines which will work just as well in this recipe.

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Question

hckrout - November 17, 2008 02:29:23 PM PST

It seems hard to beleive that a 20lb turkey cooks thoroughly in less than 5 hours. Has anyone experienced it taking longer than what the recipe indicates?

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White wine Cheese Cloth Turkey

Caroline - November 3, 2008 07:13:56 PM PST

I have made this turkey along with the dried Cherry and Pecan stuffing every Thanksgiving for the last 11 years. It is ALWAYS a hit with family and friends. Very easy to prepare. I have used 15-20 pound turkeys and recipe is always good either way. Turkey turns out unbelievabley moist and delicious!

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quick question

Daly - October 29, 2008 01:32:27 PM PST

what is a cheesecloth?

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question

na-na - November 21, 2007 02:34:41 PM PST

could I use white cooking wine

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Made it last year. DELICIOUS. Need help this year please.

Roxys mom - November 20, 2007 01:45:41 PM PST

Hi everyone. I made this last year for my first turkey every and it was extremely delicious and succulent. I was so surprised. I am not much of a cook at all and I was very pleased with my turkey. This year I will be making a much, much smaller turkey (for two) about 8 pounds maximum. Anyone know how much different this will be and how long I should cook it for? Thank you very much. Happy Thanksgiving.

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Salt

Ken G - November 19, 2007 01:46:59 PM PST

Brining? use the salt!

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Tasty Turkey

Linda R - November 19, 2007 01:18:17 PM PST

I have used this recipe faithfully ever since I found it in Martha\'s magazine years ago. I get rave reviews from family and friends each year. The turkey comes out moist and tasty and beautiful. It is so easy too!

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Cook time???

haleshirley33 - November 19, 2007 05:47:54 AM PST

How long is the total cook time of the 20 lb. bird in the recipe - if you follow the rule of 20 minutes per lb. shouldn\'t it be 7 hours?? In the recipe it looks as if it only cooks for 4 hours. I want to try the recipe on Thanksgiving - it sounds great- but I want to make sure that I allow enough time.

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Gravy too thin???

Walt B - November 14, 2007 03:32:04 PM PST

I would add flower to the gravy. Your recipe I would think would make it way too thin...You have to mix the flour with cold water first to prevent it lumping and then add to your recipe.

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Surprised!

Elligirl - October 7, 2007 12:20:09 PM PST

Let stand at room temperature for two hours?? Isn\'t that just asking for trouble?

3 of 7 found this review helpful.

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1 cup of salt???

acee_28 - November 22, 2006 08:41:45 PM PST

Has to be a typo!! Please correct receipe to 1 tablespoon. (I think)

2 of 5 found this review helpful.

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A question about the salt

Laurie Tennant - November 23, 2006 08:39:28 AM PST

A question - I keep reading to follow the recipe exactly, but there is a cup of salt in the ingredient list that I can\'t see is ever used. Help?

1 of 3 found this review helpful.

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I have another recipe

sarahjane0527%40sbcglobal.net - November 22, 2006 09:19:33 PM PST

While it sounds like an interesting method, it\'s not one I use and I\'ve made turkeys for several years and have juicy turkeys. This year I\'m trying a variant with my normal pattern. I usually make a number of incisions into the breast and legs and insert minced garlic. This year I\'m also including slices of tasso. I also seperate the skin from the bird but leave it "attached", slathering a "pesto" between the meat and the skin and a little on top of the skin. My pesto usually contains a little cayenne pepper. This year I\'m stuffing the bird with boudin which I will remove from the casings. I cover it with foil or a bag and don\'t begin basting until well into the cooking, finally leaving the bird uncovered the last 15-20 minutes or so to brown a little.

I\'m a Cajun.... whaddya expect?!

Oh yeah.... one problem I noticed with the recipe. The ingredients list 1 cup of salt, yet in the directions only 2 tsp. are used. Someone should correct the recipe!

1 of 3 found this review helpful.

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Question

Q F - November 22, 2006 12:30:05 PM PST

What is I am using an electric rooasting oven instead of the conventional oven, do the same directions apply? Please help me this is y 1st turkey.

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how many calories?

james - November 24, 2008 04:22:51 PM PST

I have not used this recipe but just reading the number of calories per serving would discourage me from trying it, Are you sure each serving is over 1200 calories?

0 of 1 found this review helpful.

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