Roasted Tom Turkey

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This was excellent, I didn't have any butter so I used butter flavored olive oil and it turned out great!

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I use this recipe every year and it's always a hit with my friends and family. Honestly the most flavorful, juiciest turkey ive ever tasted yet it is so simple to make. There is no basting necessary so there is no need to keep an eye on the turkey. I use an oven bag as well which makes the turkey even juicier and the last hour i open the bag so that the turkey gets extra golden brown. If you want to have the best turkey, use this recipe! you wont regret it!

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I have used this recipe for the past three years....I will never use another recipe, ever......The only thing is that I never ever have any leftovers!!!

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Wonderful easy recipe that i go to whenever I make turkey. This I must pass on to my daughter when she grows up it is simple the ingredients are generally around our home and the flavor is outstanding! Thank you

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This is my 5th Food Network recipe, and I have yet to be dissapointed! It turned out awesome! I loved the directions as it made it so easy to follow.

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This is my go-to recipe whenever I need to make a turkey! It always turns out tender and delicious. The meat falls off the bones! This is also one of my favorite Food Network episodes. All the recipes from this episode are fantastic!

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I followed this recipe for a Potluck Dinner for work, made 2 Turkeys for 40 HUNGRY guys and gals, the food was gone in no time and everybody loved it.This was the first time that I made a Turkey that was "NOT" stuffed, this one turned out great.

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the turkey turned out great !!! i really like the addition of the apples and oranges. the meat has lots of flavour and i didn't have to use much salt at all. thanks again for the great recipe and the ideas that you and the other talented chefs on the food channel have provided. i never real saw myself as much of a cook, but with your help, i've been able to make some pretty tasty meals.

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I just made this for Thanksgiving and was very happy I chose to use this recipe. The herbs and butter under the skin were amazing and the fruit/vegetables in the cavity were great. I was happy not to have to baste this extra large bird I had, and I have to admit it turned out extremely moist and tender. I just had to cook my 24-pound bird for nearly 5 1/2 hours as opposed to the 4 1/2 stated in the recipe. Not sure why.
Also, I was confused by the fact that the note stated Robert Irvine dislikes basting because of the loss of temperature every time the oven is opened, but then the recipe says to check the turkey every 20 to 30 minutes. I was relieved not to have to baste and Iso I also didn't think there was any need to check the bird every 20 to 30 minutes either.
Very good recipe.

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I adjusted the cook time down for my smaller bird, 15 minutes per lb., and took it out of the oven at just over 160 degrees. The turkey got rave reviews from my family and our guests. I absolutely will use this recipe again.