Perfect Roast Turkey

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This turkey had the best flavor ever!! I have never made a turkey before, so was a little nervous i was going to ruin it. It turned out perfectly!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I also used this recipe for a roast chicken and it was also fabulous. I'll never use another, this was great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My turkey was larger and purchsed brined from Trader Joes'. Followed the recipe, minus the fennel and potato step. Turned out delicous and moist. I have been purchasing our turkey cooked from my local grocery, but from now on will use this recipe and cook myself. GREAT!
Layne
Richmond, VA

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first time making my first Thanksgiving turkey and I thought I would try this recipe because it was simple and it had a great rating. I tried it and the turket came out so delicious and very moist plus flavorful! Everyone loved it and was impress with how my first turkey came out. I would recommend this recipe to anyone, it's simple and yet very delicious!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First, prior, I have tried fancy fresh turkeys, with hit or miss results. I have tried every brand going of frozen turkey. I've even been roped into a kosher turkey that was outrageously expensive. This year, I had an old store-brand turkey in the freezer for nearly a year, that I used for our thanksgiving (yep, I was taking a chance!. I picked this recipe because I had a jar of truffle cream sitting around the fridge. I mixed the truffle cream with a 1/2 stick of butter, to approximate the truffle butter. Now, the truffle cream was 22 bucks, so it had plenty of truffle flavor. I also added some apples and sage with the other ingredients that filled the cavities for flavor. I didn't baste. I was generous with the freshly ground pepper and the fresh thyme. This bird was MOIST, flavorful, and made the best gravy I have EVER made in 25 years of making Thanksgiving. The skin was crispy and golden. I didn't have to tent the bird, as I had it at the lowest rack setting. I did have trouble placing the temp probe correctly, and gave up. I just used timing. I did a 15.5 lb bird for 3 hours and 45 minutes. I will absolutely do this recipe again, and work on my temp technique, perhaps raising the bird one level on the racks. Last year I did Alton Brown's turkey, and it was great. This was even better. I did learn from Alton on how to tent the turkey, and tips on the roasting, so he is worth watching and learning from, but this recipe, no brining needed, was AWESOME! I hope you try it. I think white or black truffle will work. I am partial to white truffle, but either will make a delicious, fragrant, succulent turkey.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Moist, tender, perfectly flavored, easy. After at least 15 years of not roasting a turkey, I was a bit nervous. Didn't need to be; this was absolutely right on. Everyone loved it -- grandson is eating leftover turkey for breakfast.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Cooked my bird for 2hr 45min and loved the brown crisp skin of the the bird but didn't realize the bottom was not all the way cooked. The breast was slightly dry to be quite truthful but it had great flavor. Maybe I should have covered it like husband suggested - Inna didn't mention this. 3.5 stars.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm making the Turkey this year for my familly and in-laws and I want this to come out perfect....I need a little help please. I have a 22lb Turkey and want to know how long should I cook it for??? To use Ina's recipe should I double on the ingredients to fill in the cavity?

Thank you in advance....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the first turkey I have ever cooked, and I was very nervous knowing how disappointing a dry turkey can be. We had a get together of close friends for a "family-free" Thanksgiving yesterday and my bird turned out perfect!!! It was the hit of the meal, and I barely have leftovers to make sandwiches. For the 14 people I had a 19.5 lb turkey, it roasted for 3.5 hours ONLY and came out juicy, brown and delicious!!!!! I would HIGHLY recommend this recipe for any cook, experienced or novice!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Null...turkeys are SO EASY, you can find a lot of information on the packaging around the birds itself--including approximate cooking time table for stuffed or unstuffed bird. I use very similar plan as Ina. BUT sometimes I brine the turkey first. Basic brine formula listed at food network is 1/2 to 1 and 1/2 cups kosher salt for every gallon of liquid whether water, juice, stock or beer, also adding an optional 1 cup sugar or honey or apple cider. Brine 3 to 12 hours in cold liquid, in frig. covering turkey completely depending on whether turkey whole, or whole breasts or boneless breast. I've borrowed from Alton Brown idea and used an ice chest...putting double bagged with brine liquid and turkey sealed up and into chest covered with ice OR if climate cold enough outside...put on deck with heavy lid to deter any critters. Just keep adding ice to keep COLD!
When ready, remove brined bird and pat dry to continue with Ina recipe. For 22 pound bird you need to defrost 5-6 days in advance in refrigerator in order to have the one day to brine. OR you can do two 12 pound turkeys. I usually cook one large bird...like 16-18 pound and halfway through cooking I put in an 8-9 pound whole turkey breast to roast as well. This will give you plenty of white meat for a crowd's preference. I foil mine entirely at 450degrees for 30 mins. then down to 325 degrees. Open foil to brown when temp thermometer hits 155 degrees until reaches 161degrees=DONE. Take out to rest 20 mins before slicing, etc.