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Perfect Roast Turkey Recipe

Perfect Roast Turkey

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Average Rating:

Total Reviews: 25

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  • on November 21, 2011

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    This receipe was fantastic. The turkey is wonderful, but the pan roasted vegetables were to die for. I had never really used fresh fennel before, but roasted with the other vegetables, what a treat. Everyone seems to love the vegetables, so I have learned to throw in extra fennel and carrots. After my adult boys and their families have thanksgiving lunch elsewhere, they excitely come home to this turkey dinner with panroasted vegetables. Even the daughter in-laws love the tasty dish and ask if I will make this receipe again the following year.

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  • on November 10, 2011

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    This was the best turkey I ever made. I used this recipe last Thanksgiving and this turkey will be on the table this year. I alway baked our turkey, the way my mom did just not as good. My son had been trying to get me to roast the turkey, he was looking for the golden brown he saw on TV. My family loved the turkey and the vegetables -- I did not add the fennel. This is absolutely fail proof.

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  • on April 06, 2010

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    Take out the spanish onions other than that it was delis!

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  • on December 02, 2009

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    My husband and I hosted our first Thanksgiving this year and I decided to use this recipe for the turkey.. and I AM SO GLAD I DID! I'm not a cook by any means, but this made me look like a professional! I'm not a turkey person (and my side of the family aren't either but everyone loved this turkey! And it was literally devoured the same night, no leftovers! = The turkey was so juicy, moist and so delicious. Our apartment smelled soo good in the first 10 mins of roasting and it just kept getting better. I recommend this recipe to anyone who has never cooked a turkey before - it will make you love roasting turkeys! The recipe is simple and easy to follow. No fuss like other turkey recipes. Thanks Ina for this recipe - it's amazing. =

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  • on November 27, 2009

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    Not only did my house smell amazing while cooking this recipe but the turkey was so yummy everyone went back for seconds.

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  • on November 27, 2009

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    Another simple and delicious recipe from the Barefoot Contessa! I did exactly was the recipe said and the meat was exactly 160degrees after the suggested cooking time. I did brine the turkey(following the Martha Stewart'sCooking School instructions and the results were fantastic-moist and delicious.

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  • on November 26, 2009

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    Used Turkey breast instead of whole turkey, omitted carrots and used marjoram instead thyme (all due to personal preference or necessity.

    I received the compliment "This is the best turkey you've ever made".

    Thanks for the recipe!

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  • on November 26, 2009

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    Madeline, if you haven't found out by now...it's apx 18 minute of cooking per pound. Hope that helps you and happy thanksgiving to you and yours!

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  • on November 21, 2009

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    This recipe sounds great ; however, how does one gauge the time for a larger bird . the timing always trips me up because we always have guests that are on a plane schedule. From other comments, I see that some viewers increased the time by 45 minutes. That's alot. Why doesn't anyone use the convection/conventional mode to cook the whole bird. I usually make turkey breast that way and it's moist and quick . Can't get the timing for the whole bird.
    Please help

    madeline, ridgefield, ct

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  • on June 24, 2008

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    I will say this, I am 23 yrs old with a large family filled with great cooks. Last thanksgiving I decided to make a second turkey as back up to my aunt's. The turkey came out to be so moist and favor filled, that everyone agreed that from now on I will be in charge of Thanksgiving day turkeys. It was so good, my aunt didn't even care my turkey upstaged hers!

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