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Roasted Butter Herb Turkey Recipe

Roasted Butter Herb Turkey

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (272)

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Average Rating:

Total Reviews: 272

Showing 101-110 of 272

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  • on November 26, 2009

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    Come on when it comes to turkey, most of us have the same dreadful thought...oh no. T-day time I usually get the turkey and look for the gravy without skipping a beat. I'm a good cook, but always shied away from making the turkey and for some reason in 2007 my mother-in-law asked that i do it (think it was a subtle plot. Anyway i saw Sandra Lee make this on her show and I said OMG this recipe rox. I did it and it was a hit. I did it again in 2008 and again, same rock star results. So now I've been assigned to Turkey duty every thanksgiving b/c of this crazy (in a good way recipe. Moist, flavorful and picture perfect golden brown. One tip, from the 1st time i made this, I could never find the Knorr brand seasoning so I substituted with McCormick's Grill Mates "Garlic, Herb & Wine" marinade and everyone loved it...so, i'd recommend any dry marinade with Garlic & Herb will probably work too.

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  • on November 26, 2009

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    I made this last year to and as this year had a 21 pound Turkey. I used the same ingredient measurements as calls for, didnt change a thing and it came out great ! I mprep mine the night before and in the morning just stuff and shove in the oven. Mind you stuffed, as large as Turkey as I have it takes about 6 hours in the oven. Just use a meat thermomoter and it will tell you when done ! Prepare for 6 to 7 hours with a large stuffed Turkey though ! The best Ive ever had by far ! Even the leftovers were moist !

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  • on November 26, 2009

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    I used this recipe last year and my family loved it! This year when I asked, "how do you all want the turkey done?" it was a resounding "Sandra Lee's!" I recall I covered the turkey with foil when it was at a nice brown point. The vegetables in the cavity get soft and probably can be pureed for a thick soup base. I am making a 20 lb turkey this year . Rule of thumb: 15-20 mins per pound at 325, until temp is 180 degrees (as per this recipe. Rest the turkey for about 30 minutes covered in foil. The temp will go up to 185 which is perfect. For those new to turkey roasting, an instant read thermometer is a MUST for your kitchen. Your grocery store probably carries them.

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  • on November 25, 2009

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    what do we do with the vegetables after the turkey is done?

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  • on November 25, 2009

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    i just wanna know do i have to do anything to the turkey tonight to prepare it for tomorrow?

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  • on November 25, 2009

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    If i where u I'd cover the turkey breast with foil half way through cooking time. I
    'm doing that also with this recipe 2morrow.

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  • on November 25, 2009

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    I NEED HELP...THIS IS MY FIRST TURKEY AND I NEED SOMEONE TO HELP ME WITH THE MEASUREMENTS!!!! WE GOT A 2OLB TURKEY BECAUSE THERE WERE GONNA BE MORE PEOPLE AND I NEED TO KNOW IF I SHOULD JUST DO THE MATH TO FIND THE MEASUREMENTS WITH A 20LB TURKEY OR IF THE MEASUREMENTS WOULD BE DIFFERENT...PLEASE HELP!!! I ALSO WOULD LKE TO KNOW WHAT THE REAL PROBLEM WAS IF THE SKIN CAME OUT SOGGY...SHOULD I CHANGE THE TEMPERATURE WHEN ITS IN THE OVEN?? PLEASE HELP, THANK YOU

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  • on November 25, 2009

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    I plan to make this for my husband and my first thanksgiving as a married couple! I could not find the herb sauce mix, but I am going to improvise or just do without it. The turkey look so good, and with all the good reviews, I think this will be a big hit! I hope I dont mess it up! :p

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  • on November 25, 2009

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    This not only makes the most moist and flavorful turkey ever, it also leaves the most amazing drippings for dressing.... yum, yum, yum!

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  • on November 25, 2009

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    I am hosting Thanksgiving dinner for the first time ever and I have chosen to do this recipe because of the good reviews I've read.
    I do have a question though, do I need to cover the turkey with foil or not? I'm afraid that if I don't cover it it might turn out dry. Thanks for the help

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