Whole Roasted Turkey with Citrus Rosemary Salt

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Very easy to make. Turns out yummy!

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Having seen MC make this on his show, I thought it looked very simple to make (it was, and I decided to give it a try this year. The only problem I have is with the fact that this recipe is written for TWO turkeys. I was only making one 12-pounder, but still made the same amount of the salt mixture, because when I made it 2 days before T-Day, I wasn't looking ahead on the recipe. Granted, this was my fault, but they could have written this for ONE turkey and put an * or note that the salt can/should be doubled for two small birds. Instead, I ended up with a stunning but too-salty bird. Friends loved it, but I'm not a salt person, so I found it disappointing. I'll definitely make it again in the correct proportions, though.

Bottom line--good recipe, poorly written.

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I MADE A FEW CHANGES TO THE SALT RUB, BUT NOT MANY. I ADDED SOME THYME AND SAGE ANG GROUND IT UPWITH THE OTHER INGREDIENTS, ADDED SOME SOFTENED BUTTER (1stick AND RUB OVER THE ENTIRE BIRD PUTTING SOME UNDER THE SKIN OVER THE BREAST MEAT. I COOKED IT TILL IT GOT TO 161degrees AND TOOK IT OUT TO REST, KEEPING IT COVERED.WITH THE FOIL. THE TEMP WILL STILL RISE WHILE RESTING. MY HUSBAND WAS PROUD OF IT TOO! ALL OF OUR GUEST?S KEPT RAVING ABOUT HOW GOOD IT WAS TOO! I?LL BE USING THIS RECIPE FROM NOW ON?. THANKS MARK!
~SONIA

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Thought it would be too salty but everything worked great together. The gravy was unbelievable with the drippings.

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This turkey was super simple to prepare and the results were amazing! The juiciest turkey I ever had and everyone could not stop commenting on how great it tasted. Even my husband had seconds and he's never been much of a turkey eater!

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I was beyond nervous about making my first turkey. I modified this recipe for one turkey and, because of friendly recommendations, cut the heat to 325 and increased baking time to 4 hours. I have to say....
this was the BEST turkey I have ever tasted...so juicy, so fragrant, so beautiful. My friends were very impressed, and I was thrilled! Thanks, Michael.

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This rub made the turkey and the drippings too salty. I put the drippings into my almost perfect gravy without tasting first - had to throw gravy away. Next time I'll just use the olive oil and stay away from the salt.

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This is the best turkey I have ever cooked. I placed the breast face down on the bed of carrots and celery and it was very juicy. I carved the breast the way Michael demonstrated it on the show and it was much better then the way we have been carving the turkey in the past. It did not dry out and the presentation was beautiful. The citrus rosemary salt rub infused such a wonderful flavor and added to the taste of the gravy. I will be making this recipe again for years to come.
Thank you Michael!