Perfect Roast Turkey

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I can only give this recipe 3 stars. For one thing, the posted recipe method is quite different from the video, which I realized was there AFTER I put my turkey in the oven. Ina puts room temp butter and herb mixture under the skin, she doesn't melt it and baste as this recipe calls for. The juices were wonderful but the meat, like some earlier posters mentioned was no different. My fresh thyme ended up being burnt on the outside of my turkey. The video doesn't even mention the lemon juice that is listed in the recipe. I think this might have been a 5 star recipe for me if done as the video but as listed here, other than the gravy drippings, the turkey was no different tasting than any other I've tried.

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This was a great simple recipe for me (first time cooking turkey & it turned out great!

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A nice simple recipe. I wouldn't use a roasting rack, I lost too much of the juices. However, a good bit of chicken stock in the pan helped out. I was able to make a nice dark gravy from the drippings and burnt bits, though.

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I made it for thanksgiving and it was amazing! I used a 13 pound turkey so it was a little dry (not by much. I went to thanksgiving and there were 2 other turkeys there. I came home with about 1 more meal worth of turkey left aka people liked it lol : Thank u!!!

I did a trick that my grandmother had taught me to help keep the turkey moist, not sure if it did or didn't, but it tasted it. You put a small glass (like a shot glass full of rum (any brand and you put it in front of the opening by the legs or where you would tie the legs together and leave it in there while the turkey cooks.

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I made this recipe just as written, but I still cooked it in a cooking bag. It was so flavorful and moist. It was a big hit with our dinner guests. I'm accustomed to a sage flavor and I missed that. I will use this recipe again, but add the sage or poultry seasoning.

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This was great! I made my first turkey ever for Thanksgiving, and added a few things, like ground sage and poultry seasoning to the butter mixture. I got so many compliments!!

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My best turkey ever! My fiance - who has used basting bags to get moist meat - was surprised and pleased with the results. I basted the turkey every 30 minutes with the butter sauce and used a convection oven. Thank you, Ina!

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Best roasted turkey I have ever had. My family used to cook the bird all day at a low temperature with herbs, basting every 30 minutes or so and it STILL would be all dried out. Ina's recipe is so simple and easy--plus, cooking at 350 degrees makes it so much easier to time all of the other side dishes. I used this recipe about 5 years ago in place of my Mom's (much to her dismay, and now we both use it with our own families and pass it on to everyone! Like others have said, the lemon/herbs/garlic/onions add so much flavor to the drippings also, so the gravy is outstanding. Thank you Ina! I would never be the cook I am today without you.

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Love it, easy and beautiful i JUST WISH I HAD WATCHED THE VIDEO FIRST. The video from the episode is different than the recipe posted, or rather more specific. I have just taken my turkey out of the oven, then noticed that there was a video. Ina putting the butter/sage/lemon mixture UNDER the skin is not listed on the recipe. The recipe says to melt the butter then brush the turkey. What she does in the vid is amazing, just not listed by Food Network over there. How she uses the garlic specifically is in the vid as well. Not a big deal at all, but I would love to have followed it exactly because I love what she does.
This along with Ina's chocolate espresso ganache cheesecake is going to make my family very happy in a few hours! Thanks Ina!!!

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Love this moist, flavorful turkey. Family always requests this great recipe.