Roasted Turkey with Carrots and Shallots

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The best roast turkey I've ever eaten and a favorite of my husband's too. Perfect for a thanksgiving for two (or four. No week-long leftovers!

To the 1-star rating by one reviewer here who said their turkey ended up raw: Oven temperatures vary by make and type; and though recipes give an estimate of the cooking time, they always tell you to use a meat thermometer to determine whether or not meat is sufficiently cooked. Even the packaging on the raw meat you buy at the grocery gives these warnings. For your safety and that of your guests, it is best (and I daresay, standard practice to always test the meat even if a recipe neglects to say so.

I have to say that the statement on cooking time/doneness and testing in this recipe can be confusing especially for amateur cooks. My tip: always interpret cooking times for meat roasts as estimated, and always, always test for doneness using a meat thermometer.

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I have made this for Thanksgiving since 2005 after seeing it on the How To Boil Water show. I had never made turkey before and this was straight forward and delicious. I don't make a flour gravey, but I add wine and chicken stock to deglaze the pan and add more thyme and sage and butter for a decadent sauce. My family loves this every time. Thanks Tyler.....from Garden Ridge Texas

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This is the best recipe I have tried in years and I have tried many. Each year I have 20 to 25 people for Thanksgiving. We have 6 courses and the Turkey is the Third course. I have had trouble in the passed trying to get everything done and the turkey was the biggest problem. Well this year for Thanksgiving and New Years day I tried Tyler's recipe, well the turkey was very moist and so tasty. I now make it for just my family and freeze half for another meal. Its the best.

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My husband and I just tried this recipe for Thanksgiving and it was almost ruined due to an UNDERCOOKED TURKEY BREAST. We followed it word for word, except we didn't use an instant read thermometer because we don't own one. We took the turkey out of the over after 30 minutes and set it aside as directed, and when we were about to serve it, it was completely RAW!!! The recipe called for a 5-6 lbs of turkey breast on the bone and we used exactly that. It should have been clearer. We couldn't even eat the turkey yesterday because we were full from the rest of the food we ate while we waited for it took cook thoroughly for another HOUR.
Anyway, it should say 1 hour and a half not 30 minutes in the oven.

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"WOW".. I could repeat that likes a million times seriously.. I have been watching Tylers shows and am blown-away by his creativity and the love he has for cooking and sharing that with you and I. I have tried his recipes..each one deliveing the best and most delicious meals ever.. not one complaint ..only compliments :
LOVE this recipe..its tried and true..So VERY moist and so very very delicious..(and easy!!
Way to go Chef Ty..
Your simply the best...-<3
Suzy.. LaVerne, CA.

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4 star

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The sage infused oil was good, but there is no way this meal cooks in 30 minutes! Maybe I need a bigger roasing pan, but I had to cook everything for an hour. Very bland gravy. There are many better turkey and gravy recipes out there. Sorry, Tyler - I'm not a fan of this one.

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This recipe was simple to do and my family complimented it for days afterward.

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I had a very small crowd for Thanksgiving and didn't want to get a whole turkey. This recipe worked out great. It was easy and came out moist and delicious.