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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

Showing 11-20 of 38

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  • on November 26, 2009

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    This was a very easy recipe for me to use. the aroma of the rosemary and lemon zest was so good while the turkey was cooking . it was very moist and delicious my mother in law that doesn't like anything loved it !

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  • on November 16, 2009

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    I have been making this turkey for the past 3 years and my friends can't get enough of it. There is never any left overs! The gravy is awesome and the turkey is moist. It is also relatively easy to make! The gravy is the one thing that takes a little skill but the turkey is easy!

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  • on November 09, 2009

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    Can I use a 22 pound bird? Should I still use the shallow baking pan? Any concern about fire or smoke because the bird is bigger? Can I make the citrus rosemary salt without a food processor?

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  • on April 12, 2009

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    I had reservations about this recipe when I first used it. My family went crazy over it. The Turkey has a fantastic flaver, and remains moist. We have tried this on chicken with great results. I am planning on trying this on a wild turkey this year.

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  • on December 05, 2008

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    When I made the citrus rosemary salt, the whole kitchen just smelled delicious. I only made one turkey using this recipe because I wanted to try a different recipe for the second turkey. This turkey was delicious. Very fresh and very flavorful. My whole family loved it and my mom asked me to make it again next year.

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  • on November 28, 2008

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    I wanted to try a new turkey recipe this year. Prior to this I never cooked a turkey w/o the bag and was nervous w/o some sort of liquid that the turkey would be dry. That did not happen at all. I did use a larger turkey, 16 lbs and I did use a turkey pan w/ a rack. I also put one orange and one lemon inside rather than lemons only. I cooked it about 3 hours. Perfect! Everyone love it! -- Lisa, Phoenix, AZ

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  • on November 10, 2008

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    This was so great last year, I've been asked to make it again this year. I'm baffled by the reviewers who said it was too salty - the directions said to use only 1-2 Tbs. You didn't use it ALL did you?

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  • on December 23, 2007

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    I have been baking for 35 years and until Michael?s recipe for Whole Roasted Turkey with Citrus Rosemary Salt, had never had a truly fantastic turkey. This is by far the best recipe I have encountered for an enticing aromatic, succulent, and flavorful turkey. I made two this year, and they were both inhaled on Thanksgiving Day! If you want to impress your guests, and enjoy a full-proof recipe for turkey, you must try this recipe

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  • on November 29, 2007

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    I cooked my first turkey this year (2007. It was 14 pounds, already injected with a salt solution and I modified this recipe with great success. I made half of the rosemary citrus rub recipe and still didn't use every bit. I used the number of carrots and celery called for for each of the turkeys in the recipe and that worked fine. The vegetables started to singe, so I put some chicken stock in the baking sheet which worked well. I cooked it at a slightly lower temperature, around 350-375, and used a leave-in thermometer with an external sensor, simply set it for 165, and took it out when it reached that temp. It took around 2 1/2 hours to cook. I did check the turkey at 2 hours as suggested and tented it then. The meat was moist and perfectly seasoned. I was worried at first that it was too salty, but I very rarely salt things so my taste buds took some time to get used to it and my husband and our guests raved. This recipe was easy to follow and turned out beautifully. The leftovers were so good!

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  • on November 23, 2007

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    Best Turkey Recipe Ever!

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