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Perfect Roast Turkey Recipe

Perfect Roast Turkey

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (128)

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Average Rating:

Total Reviews: 128

Showing 81-90 of 128

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  • on April 13, 2009

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    Make sure to use a meat thermometer, as mine wasn't done after the 2-1/2 hours. Otherwise, it was delicious, especially served with Perfect Gravy!

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  • on April 12, 2009

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    THIS IS THE BEST TURKEY RECIPE THAT I HAVE EVER TRIED.IT WAS SO MOIST AND JUICY.I WENT OUT AND GOT ANOTHER TURKEY THE DAY AFTER EASTER BECAUSE EVERYONE ATE IT AND THERE WAS DONE LEFT.THANK YOU INA FOR A GREAT RECIPE........LOVE IT,LOVE IT,LOVE IT.

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  • on February 14, 2009

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    this thanksgiving 11/2009 i made the barefoot contessa's perfect roast turkey. i had to impress my son's future family ( in-law not only was this the best tasting turkey i have ever made but her ingredients helped make the best tasting gravy ever! 'Ina u are the perfect chef' thanks so much the in- laws think i'm the perfect cook now.

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  • on December 29, 2008

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    I made thanksgiving dinner for the 1st time and used this recipe for the turkey. It was so easy. No brining. No basting. NO WORRYING! The turkey came out PERFECT- juicy and very flavorful. It'll be the staple for many thanksgivings to come. Thank you, Ina!!

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  • on December 29, 2008

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    I used this recipe for my first turkey and it came it PERFECT!!! I did everything the night before and let the turkey sit in the fridge until the next morning. I just popped it in the oven and took it out per directions. The only thing I did differently was added some orange to the cavity and made sure to wrap the turkey up tightly in foil when I was done basting it the night before. I was so impressed as was the family!

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  • on December 29, 2008

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    This recipe was very easy and tasted delicious. Much better than the bland turkey I usually end up with. I used a 21 pound turkey and should have doubled the onion, garlic, lemon, and sage that I stuffed the cavity with. This had a very good taste and made wonderful sandwiches the next day too!
    I baked it uncovered for the first hour and then tented it with aluminum foil until it was done. Absolutely delicous - Thank You!

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  • on December 19, 2008

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    My first turkey and it came out perfect! And no, no foil covering, just leave it open.

    My bird was 12.5 pounds and was done in the time the recipe stated.

    Goes very well with her homemade gravy recipe: http://www.foodnetwork.com/recipes/ina-garten/homemade-gravy-recipe/index.html. My turkey yielded about 1.5c juices, and I made turkey stock out of the turkey neck (3c water, neck, 1 onion quartered, 1 celery stick rough chop, simmer 1.5 hrs covered, uncovered for 45 minutes or til it's about 2c, which took about the same amount of time as the bird, and I added the stock to the turkey juices to make the 2c needed for the gravy and it was delicious--not sour at all, like some have said that this recipe make the gravy, so I think adding the stock "cuts" the sourness.

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  • on December 18, 2008

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    did you cover the turkey with foil or anything when you cooked it? i could use the advice :

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  • on December 17, 2008

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    This recipe produces the PERFECT ROAST TURKEY! I made this for Thanksgiving and have one in the oven as I am typing! My family loved it. So moist and such flavor.

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  • on December 03, 2008

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    I did this recipe this Thanksgiving as a change from my other recipe. It was done at the time she said and it was moist. I had a 12lb 2 oz. bird. Excellent Ina.

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