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Whole Roasted Turkey with Citrus Rosemary Salt Recipe

Whole Roasted Turkey with Citrus Rosemary Salt

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Average Rating:

Total Reviews: 38

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  • on November 20, 2011

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    This Turkey recipe is awesome! I use this recipe every year and it is always a hit!! Try brining the turkey the night before with salt, pepper, spices, lemons and oranges. So delicious :

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  • on January 29, 2011

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    This was the best turkey I have ever made!! My family didn't want me to change the traditional turkey recipe (bland and dry. There is always a ton of turkey left over and there was not one piece left. They loved it so much that they made me make it again for New Years Day (we always have family and friends over. Again not one morsel left. Delicious and moist. Definitely a keeper.

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  • on December 26, 2010

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    OMG, this recipe was awesome! It was the second time I ever cooked a turkey and I followed the recipe exactly and it was amazing. Everybody loved it. I am Puerto Rican and usually we cook with alot of garlic, adobo and sazon goya. Well, I told everybody I made an Italian Turkey and they were a little curious about that. Well, they loved it and told me it was slamming good! Thank you Michael for sharing your expertise.

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  • on November 26, 2010

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    Michael,

    This year I decided to do Thanksgiving at my home for the first time. I went to the Food Network.com for some suggestions on a traditional Turkey preparation. I tried the Roasted Turkey with Citrus Rosemary salt by Michael Chiarello. It was sooooo good and Juicy. After 2 1/2 hours for a 6lbs. Turkey set on 425 then reduced to 300 for last hour, the Turkey was very moist and just melt to your mouth good. My whole family was loving it. The secret to this moist turkey was chicken broth placed at the bottom of the pan and constant basting.Thanks for a great and successful Turkey dinner.

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  • on November 25, 2010

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    Michael,

    You are right on with this Turkey. I love the simplicity but strength of this recipe.
    We use a larger Turkey and adjust the temperature accordingly. For a 20 lb. Turkey bake at 375 degrees and check for 165 degrees behind the leg. For a 15 lb. Turkey bake at 400 degrees and check for doneness behind the leg as above. How much of the salt mixture you use on your Turkey is a matter of taste. Cut it in half if you are afraid of salt. I consider this recipe to apply to one 20 lb. Turkey and I ratio from there according to the size of the bird.

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  • on November 21, 2010

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    Delicious! Made this for the first time last year... it was my first time ever to make a turkey, and it turned out great. Will definitely repeat this year. Thanks Michael!

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  • on November 20, 2010

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    *Warning*
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    and have an awesome tasty Thanksgiving

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  • on October 17, 2010

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    The turkey came out so moist and I loved the citrus aromas!

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  • on March 04, 2010

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    This Turkey was so moist and tasty. This was my first wil not stuffing the turkey and I will definatly make it this way again. Thank you Michael and Food Network for providing all of these great receipies!!!

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  • on November 27, 2009

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    This was my first turkey ever. I enjoy Michael"s cooking methods on T.V. so I decided to give this a shot. I used one 16 lb bird....Used exact measurements and the Turkey was Amazing. Juicy delicious. It exceeded my expectations" by far. You would of never known this was my first turky. I did Brine my bird for 24 hrs in just a simple water salt solution. Fantastic flavor. Give it a shot.

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