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.
33 of 37 found this review helpful.
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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 21 found this review helpful.
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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.
17 of 20 found this review helpful.
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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.
15 of 17 found this review helpful.
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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 )
14 of 17 found this review helpful.
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Let stand at room temperature for two hours?? Isn't that just asking for trouble?
3 of 4 found this review helpful.
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Has to be a typo!! Please correct receipe to 1 tablespoon. (I think)
2 of 2 found this review helpful.
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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.
2 of 2 found this review helpful.
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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.
1 of 1 found this review helpful.
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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 1 found this review helpful.
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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 1 found this review helpful.
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Did anyone notice the recipe calls for 1 cup of salt?
1 of 1 found this review helpful.
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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.
1 of 1 found this review helpful.
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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?
1 of 1 found this review helpful.
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could I use white cooking wine
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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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Brining? use the salt!
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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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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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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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I have a 14lb Turkey....How do I compensate for time ie: legs in first, and temperature?
0 of 1 found this review helpful.
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What if you don't want to use wine? I have a family member on Antabuse and he can't have alcohol (this will be the first alcohol free Thanksgiving that me and my g/f prepared)....otherwise recipe sounds great!!
0 of 1 found this review helpful.
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Deep fry your turkey like Paula Deen instructs...
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