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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 51-60 of 72

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  • on November 14, 2008

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    Hard to believe that a recipe so easy can turn out so delicious....yes, very moist and the best turkey I've ever made (as many others have stated also! I will pass this on to my daughter, thanks!

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  • on November 13, 2008

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    I did not have thyme so I use fresh rosemary from the garden. Still have a great smell and flavor when finished.

    Also, did not use a whole turkey. Only used the breast meat and drums for this recipe. It cooked a lot faster and still stayed very moist.

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  • on February 12, 2008

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    I've made a lot of turkeys and this was by far the best tasting turkey I have ever had. Everyone loved it. I'm not a huge turkey fan, cause the meat is usually dry, but this recipe worked fantastic, and the sauce is amazing. I wasn't sure about the fennel, but now this is the only way I will ever prepare my thanksgiving meal. Thank you, Ina. :

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  • on December 31, 2007

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    This saved my Christmas dinner!!

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  • on December 30, 2007

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    Last thanksgiving my parents decided to have the meal at my house. I can't cook-really can't cook. This recipe literally saved the meal! It was quick and the turkey was finished ALOT quicker than my grandma's recipe of 14 hours of basting and getting up all hours of the night to check on the turkey. It was so moist and juicy, I've been asked every visit to make it again!

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  • on December 26, 2007

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    and very easy to make. thanks!

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  • on December 21, 2007

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    this is too good to be true
    great tasting turkey and very simple
    tried it for the first time for thanksgiving and now i use it to roast chicken for dinner during the week.
    highly recommended

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  • on April 18, 2007

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    Nice, simple and easy. i did add a little stock to the bottom of the pan.

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  • on December 17, 2006

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    Made this for 15 on Thanksgiving using a 22 lb. Turkey. Cooked in convection oven for just 2 1/2 hours. Perfect. Will use again for Christmas Day!

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  • on December 16, 2006

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    This is so tasty and so easy. Thanks Ina! My husband just told me "you're a great cook". Never thought I'd hear those words. The only thing that I noticed is that it only took 2 hours for the juices to run clear, and internal temp. was 170 f. So cooking time can vary.

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