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Perfect Roast Turkey Recipe

Perfect Roast Turkey

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (72)

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Average Rating:

Total Reviews: 72

Showing 41-50 of 72

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  • on November 21, 2009

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    STUFFING see Pepperidge Farm bags itself have good recipes...I have always made celery & turkey meat from turkey legs or wings or even turkey necks (simmered day before in broth with celery leaves & bay leaves & pepper to debone these added to bags of stuffing with enough simmering stock and butter, etc. I pre-simmer chopped celery in some of butter til slightly cooked, using onion powder as some people have trouble with onion, let mixture cool...add 1-2 raw eggs to mixture to help bind it. Put cheese cloth or storebought turkey' sock' into lower cavity of bird and put stuffing in cloth, fold shut or tie off end around stuffing. Tie legs and season. (Extra stuffing can be placed in nonstick foil in pan with 1/2 cup broth, to throw into oven for last hour to bake. But for the turkey, I have always done as my grandmother and once buttered or oiled bird has been peppered and ready for the oven I give it a slap and say: "BE GOOD!"

    GOOD COOKING to one and all AND be Thankful!

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  • on November 15, 2009

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    This will be my first turkey to roast. Recipe looks pretty easy, but I need to feed more than 8....instead of 12 pound turkey may need 20-22...do I need to double the ingredients...what about cooking time? Many thanks to anyone who can answer!

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  • on November 15, 2009

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    I made this last year and it was great. It's a very simple recipe which takes the mystery and stress out of preparing a perfect bird. Ina's 2 1/2 hour cooking estimate of course depends on your bird's weight, so I recommend using a thermometer in the meaty thigh area to confirm 160 degrees.

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  • on November 13, 2009

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    The moistness and flavor of this roast turkey are the only things that exceed the ease of preparation of this recipe. I made it exactly as the recipe directed, I put it in the oven, set my alarm clock for 2.5 hours, and took a nap. When awakened by my alarm, I removed the bird from the oven and tented it with foil. I returned to it an hour later and deboned it. I took some breast meat to work for sharing with my co-workers. They nearly drooled over it (it had a beautiful brown color, then they tasted it. Everyone wanted the recipe, and when I told them it was a Barefoot Contessa recipe, they all nodded, "Of course!"

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  • on November 06, 2009

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    I think that this show has style, class, and taste! Some people are intimidated by the way you present you recipes....at no fault of you. I love your nautral approach to cooking! I have tried many of your recipes....they were ALL amazing! Thank you for the "many" i ideas!

    Dawn

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  • on January 03, 2009

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    I have used this turkey recipe 2 or 3 times for holiday parties in the last few years, and I love it. I think "turkey" and immediately then think "difficult", but it's a piece of cake. I've also used variations like limes, red onion, and cillantro instead of lemons, but I always roast it the same way. Fantastic!

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  • on November 30, 2008

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    I am not normally responsible for making the Thanksgiving turkey but I volunteered this year and then went in search for a good recipe. I chose this one and I am so happy I did! It was easy and the turkey was wonderful! The white meat wasn't dry - it's a miracle! Give this one a try.

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  • on November 27, 2008

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    My husband and I "just" tried this recipe and we both agree it was the best Turkey we've ever tasted! It was juicy and full of flavor. My husband said, "This is the way we're going to roast our turkey from now on". Thanks for another GREAT recipe, Ina!

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  • on November 26, 2008

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    I am cooking for first time, and using a 23 pound bird. Any suggestions on altering recipe or cooking time? Thanks!

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  • on November 26, 2008

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    Does anyone know whether we should cover the turkey during cooking?

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