Roast Turkey with Truffle Butter

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THIS IS THE BEST, JUICIEST, SAVORY TURKEY EVER!!! MY DAUGHTER MADE HER FIRST TURKEY WITH THIS RECIPE, SHE IS NOW THE CHEF FOR ALL THANKSGIVINGS!

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This is a keeper!! The turkey was so moist and delicious! I followed the recipe and the only change i did was that used 4 oz black truffle butter for a 21 lbs turkey instead because i didn't find the white kind and people asked me what did i seaoned it with/!! Thanks Ina! This will be my recipe to go!!

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Made this turkey for Christmas dinner. I needed a 21 lb bird. I used the same amount of truffle butter as the recipe call for and it seemed to be just enough. The bird cooked fast...maybe 4 hours. My thermometer called to take the breast to 165 degrees, which is what I did. I wished I'd checked the bird as described because I think it could have cooked just a tiny bit longer. After 2 bad attempts to cook a turkey...one seriously underdone and one dried out bird, I was petrified to deviate from what my thermometer was telling me! Bird was done WAY early so I carved the whole thing before company arrived, poured juice over the carved pieces, covered tightly with foil and just reheated before we were ready to eat. This covered-up my TINY bit under cooked turkey. Carving the bird before company arrived also allowed me to spend more time with our guests. This was the best turkey I have made in terms of taste and moisture. Really simple!

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i make this recipe for thanksgiving, and it was a hit!! so easy and yummy!! I'm doing one again for christmas! I recommend this for all!

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Doesn't get any better. Made this two years ago at home and was in NYC after that. I can hardly wait to do another one this year. Turkey and dressing is THE thing in the south and this was without a doubt the best turkey I've ever had.

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Made this turkey this past Thanksgiving. Everybody really loved it! I used a 14lb turkey. I used about 4 oz of truffle butter instead of 3...there is no such thing as too much moisture for turkey. I also doubled the garlic. It was very flavorful, very moist, and also attractive after cooking due to the nice golden skin, and sprinkling of thyme. I will be making this again...next time I might add rosemary as well.

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This was my first Thanksgiving cooking and I am astounded at this recipe. It's easy, it's fun, and it is UNBELIEVEABLY DELICIOUS! Ina, you are welcome to my home anytime! Thank you, thank you!

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All I have to say is OH MY! This is a keeper and so EASY and moist! Well received at our Thanksgiving Dinner this year! Truffle Butter is always carried at Whole Foods during the holidays...in addition, our Costco sampled it this year and had it for sale for a short time before Thanksgiving. Find it if you can....it really MADE the turkey taste quite unique!

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PEOPLE!!! I cut the salt in half because I have hypertension, and I couldn't find truffle butter. I just melted a stick of butter and threw a tablespoon of chopped garlic into it. This has to be the best turkey I've ever had. My 13 year old son is walking around the house gnawing on a turkey leg and my other two kids are fighting over the other leg. I'm not even sure we're going to have leftovers...it's disappearing faster my money at the mall.

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As soon as I heard Ina say this was the best turkey she ever tasted, I decided to give it a try after 25 years of making another family favorite by Christina Ferrare. I'm not going back and my familly won't let me. My turkey actually came out faster. Not only was it beautiful but succulent and flavorful beyond belief. The only mistake I made was not putting enough broth under the rack, because the liquid scorched and the gravy was not as good as it should have been. This recipe is way too simple to be so good. Thanks Ina for another family recipe that has turned into a tradition!