No-Baste, No-Bother Roasted Turkey

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My hubby was Very Skeptical, yet curious, about this recipe. But I was so excited to try this recipe!! I like!! Great recipe!!! Awesome!!! BEST TURKEY EVER!!!!!!!!! Moist, flavorful and tender!! I did not need to carve it as it was falling off the bone. I like Trisha's music and very cook's recipes.

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OMG this was incredible! I was soooo skeptical about this working but it was amazing. I did everything she said except my bird was 15 1/2 lbs so I got up thinking I was going to have to cook a raw bird, oh no! I found the most beautiful, moist delicious bird we have ever had!!!

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I have to admit, my family and I were a bit dubious about wether or not this would cook all the way through. We were all pleasantly surprised. I did make an adjustment to the recipe in that I brined my turkey the night before, but the rest of the recipe I followed to the T and this is the best Turkey we have everhad on Thanksgiving, and I have bought and paid for quite a few from Restaurants over the years! I have Loved all of the recipes I have made so far.

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It was as easy as she said it was. I brined the turkey first then rinsed it off and patted it dry. I did stuff the cavity of the bird with onion and apple. It was delicious and moist even when I warmed it before dinner. Way to go Trisha!

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This method is phenomenal! I cooked a 14 pound turkey and after cooking it for an hour, shut the oven off and left it for 6 hours. Incredibly moist, falling off the bone delish! We now have 2 methods of cooking turkey in our household - on the grill rotisserie and using Trisha's recipe. Just wonderful!!!!

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Could not of been better or easier! It really works exactly like the recipe says it will, your turkey will be golden, delicious and juicy

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Awesome. Mother wanted to try this way this year-2012. In her 70 plus years of cooking experience I did not think anything could make her cooking methods better but she wanted to try so I was all for it. She stuffed it with our classics of orange, apple and celery. The entire family raved on and on about it. Thank you for giving us a part of your family traditions to implement into our holiday traditions. Nothing like a Mother's love to make food taste great.

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This was fantastic! This was my first year cooking a turkey and I was excited to try this method. I got really nervous the day before and almost backed out! Glad I changed my mind because it was browned, tender and I pulled right off the bone! I did a couple things to ensure it was flavorful and cooked. I made sure to let the turkey sit at room temperature for 30 min so it didn't go into the oven cold. I put fresh herbs in a whole stick of butter (rosemary, thyme and sage and rubbed it under the skin on top and inside the cavity. Then I stuffed it with orange, lemon, onion, carrot and celery. I put it on a rack in the roasting pan and poured in boiling chicken broth then immediately put the lid on and stuck it in the preheated oven. I didn't set the timer until the oven had reached 500 degrees again. If you don't have a rack for your roaster just ball up pieces of foil to hold the turkey out of the liquid. Don't be afraid to try this!

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I was so excited to try this recipe! I haven't ever cooked the turkey for our Thanksgiving dinner. I convinced my family to let me try it! We were all very skeptical because we couldn't imagine the turkey actually being cooked with the proper internal temperature. Unfortunately after following the recipe precisely, the turkey was only 120 degrees internally which after sitting in the oven for 5 hours is really not safe for consumption. Thankfully, we had prepared other dishes so we were still able to have a wonderful Thanksgiving meal - minus the turkey.

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This is the second year I've used this recipe. My quiet husband, who tends to be a bit critical, said this is the best turkey I've ever made. I used a Honeysuckle White fresh turkey - 23 lbs! - and doubled the amount of water, substituting 2 cans of chicken broth for the added water. I had to seal the edges of my enamel roaster with foil because the lid barely covered the huge turkey! I added an extra 30 minutes, too, to the hour at 500 degrees. My oven cooled completely in 3 hours and, at about an hour before serving, I turned the oven to 325 degrees - for insurance. When I opened the pan, the top of the breast and the thighs were golden brown and the thighs were falling off the bird! There was so much broth it came up to the top of the pan! I will NEVER cook another turky again without using this recipe!!! BEST TURKEY ever!!!