Turkey with Herbes de Provence and Citrus

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I am really looking forward to making this turkey! Can I use a frozen Butterball type of turkey or is a fresh (brined or unbrined? the best way to go. Can't wait!

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I Tryed this recipe last year and it was GREAT! I never will serve My turkey another way. It was juicy & tender and so full of flavor--Had to do a little tweaking to get my stuffing in but it was great too! THANK YOU SO MUCH! GIADA!!! Brenda OBrien Albany NY 11/22/08

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I made this for our monthly supper club dinner on Saturday night. I got my turkey for 39 cents a pound, so it was a great deal, but the flavors and the moistness of all of the meat, light and dark, were both outstanding. I was not trying to recreate a traditional Thanksgiving meal, but wanted to try something different. This turned out different AND delicious. I will make this again.

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My daughter made this Turkey last year for Thanksgiving. It was totally amazing. It was soooooo moist and flavorful, (even the White Meat everyone was raving over it. It made you wish you had two stomaches and I am not usually a Turkey Eater. The only thing wrong, was that it was so good everyone gobbled it up, there were hardly any leftovers. This year we are cooking the turkey with this exact recipe, only the turkey is going to be a few pounds bigger for leftovers!!!! It is truly sensational and highly recommend this recipe. Thank you so much, Giada. It made our Holidays!!!! Try it you will love it!!!!

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Thank you for making this big dinner a more relaxing experience. I loved this recipe as did the whole family. It is a different twist on the usual so I love that. For once I wished we'd had more left over! The stuffing recipe is a must as well.

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This turkey was by far the best turkey I've EVER eaten. It was so juicy and tender, there were no leftovers! I plan on using this turkey recipe for years to come.

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easy to prepare fantstic to eat

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I have made this recipie twice now, once at thanksgiving and this past christmas eve. In both cases I was using a larger turkey so changed the temperature and timing a bit. I went looking for a new recipie as it was the first time I was doing an unstuffed turkey and was quite pleased with the results. Imagine my surprise come Chrstimas when I realized I'd missed rubbing the breast directly underneath the skin on the first go round. A good recipie was made incredible.

I had a 24 lb bird and with that many people and that size of bird there is almost no way to avoid the turkey being less than hot by the time people are seated and eating. Even cool the breast was unbelievably tender, moist and flavorful. I used more stock then called for as it cooked as my gravy needs were quite a bit larger and it makes a wonderful gravy which warms up the meat :

rave rave reviews all around. Paired with a mushroom majoram bread pudding instead of stuffing, it was fabulous.

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Everyone loved the flavor and how mosit this turkey was. I changed it slightly by injecting Goya brand mojo the night before and seasoning with adobo and dried oregano flakes. I added limes and garlic cloves in the stuffing. Mmm mmm good!

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Everyone commented on how good this turkey turned out. I even had one gentleman comment a number of times how this was the best Turkey he had ever tasted - more than once!