Roasted Tom Turkey

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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.

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I have made this recipe 3 times now and every time, everyone says the same thing " this is the best turkey I have ever had". The fragrance & flavors of the fresh herbs along with the self basting method is phenomonal. The orange and apple pieces placed inside the cavity along with the veggies really puts an exclamation point on the moisture and flavors of the bird. Enjoy turkey lovers! This is a keeper.

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This was the 3rd Turkey I have ever cooked and was by far the best. The meat was so tender and moist and the flavors were out of this world! The ease of no basting and fussing made for a wonderful Thanksgiving too!

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I have been looking for the Gravy recipe online, have been disappointed not to find it...HOWEVER...I just rewatched the clip on youtube, and see that they also have the clip for the Robert Irvine segment here on FoodNetwork.com. I watched and took notes...it is not complete, but here it goes:

Use his Tom Turkey Recipe for the turkey...

Remove the Turkey from the oven and put aside, covered, to rest. Strain the liquid from the pan (will have loads of juice with all the fruit and veggies and herbs. Into the juice, over medium heat, add what looks like 1/2 to a full small can of tomato paste, whisking it in. Ass Fresh thyme, rosemary, and parsley, let simmer over a low heat.

Now, he added "Wondra flour" to thicken, but I remember using cornstarch last year. let simmer to thicken, add what you want to add to make it your own, and viola!

This was the best turkey and gravy recipe I have ever made, and for me, made Turkey worth making!

Yummmy - good luck with the gravy.

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After seeing this recipe on the show, I had to make it & I knew it would be perfect. You can't go wrong with this recipe.

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I watched the show and was very inspired so I decided to make my own turkey this year. This is the second turkey I made in my life! The first one was so dry. I followed the recipe but cooked mine to 160 degrees. The breast was so moist and it was very tasty as a whole. It was a hit! I will not be afraid of cooking turkey ever! I do wish I had the recipe for the gravy he used.

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I was hesitant to try this different heating formula with our thanksgiving turkey, but I did it. I was so pleased with the results. The white meat was very moist. After so many years of dried turkey, I am now a believer.

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This was a great recipe. I had always traditionally put turkey stuffing inside the bird, but this year decided to break from 40 years of tradition and try this. I'm glad I did. Between the fruit and veggies inside the cavity and the herb butter between the skin and the bird, I didn't have to baste or otherwise bother with the turkey all day. And the turkey was wonderful. My son and husband, Food Network fans like myself, were raring to try it, although all day long my husband said, "Don't forget that Robert said to take it out and let it finish cooking for 30 minutes!" That was also a good idea. Once we carved it, we found it to be moist and flavorful. There was just a hint of citrus in the meat closet to the cavity and a hint of herbs to the meat closest to the skin. So when we bit into it, the flavors blended for a great new taste. We didn't need much salt or pepper. I miscalculated when making the herb butter and made too much. Since I had made homemade garlic-herb bread, I put the left over herb butter on the table with regular butter. The family tried the herb butter first. It was hit! They never touched the plain butter. Thanks, Robert!