Oven-Roasted Turkey

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

Showing 11-17 of 17

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  • on January 30, 2012

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    Had this for dinner tonight but just using a Turkey Breast. Oh my, oh my!
    Fantastic!

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  • on November 26, 2011

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    Okay, I love the Neely's every receipe I have tried of theirs is really yummy. Made this for Thanksgiving this year and oh so good. Can't wait to make again. You two are awesome! Happy Holiday's to Gina & Pat Neely.

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  • on November 25, 2011

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    This was my first time cooking a turkey. This receipe was easy and the turkey was so delicious!! My boyfriend and I were very happy when we ate dinner for Thanksgiving. I love the Neelys!!

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  • on November 24, 2011

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    This was SO GOOD! The only thing I did different was that I brined it using Alton Brown's Good Eats turkey brine. Instead of his spices, though I used the same spices that this one called for. The flavors were all throughout the meat. It was so juicy and flavorful. I will be doing this again! Combining Alton Brown's method with The Neely's flavors makes the PERFECT TURKEY!

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  • on November 24, 2011

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    This was my first year cooking a turkey for Thanksgiving, I usually cook a ham beacause my kids don't eat turkey. But, I decided this year I would try something different. I went online to look for a good recipe The Neely's oven roasted turkey recipe was the I chose. Great choice this was the BEST TURKEY I have ever eaten. Juicy!! Thanks Pat and Gina!

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  • on November 15, 2011

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    I've been cooking my turkey almost exactly like this for years. Turns out great. I do brine my turkey now before hand tho. I add the same seasonings into the brine and the flavor goes all the way to the bone.
    Love the Neely's!!!

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  • on November 15, 2011

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    I don't wait for Thanksgiving(november to eat turkey, I love turkey, it's my chicken. The Neely seasonings gave my turkey soooooooo much great taste. Most all I've tryed that you have given us has been great. Keep up your loving eats.

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