by Half_Baked,
11/26/2010When I read this recipe I was certain that I wanted to host a Thanksgiving dinner with this bird as the star performer. As it turns out, the event was held for 20 at my mother's ranch, out in the country ~ so the pressure to perform was very high. This recipe exceeded all expectations, and won RAVE reviews from everyone, some who are serious foodies. I added a little Thyme and Rosemary to the herb mix, along with about a teaspoon of lemon zest. I applied the rub about 24 hours before roasting, and because it looked a little dry when I pulled it out of the fridge I brushed a little olive oil over the bird before convection roasting for about 2.5 hours (16 lb. bird). Very little liquids in pan to baste with, so I added a little white wine during the last hour. The onions were completely carmelized, and the carrots roasted down to almost nothing ~ and oh, what a wonderful gravy those pan drippings made! The bird sat for a good hour while the last-minute (chaotic) preps took place, but when it came time to carve it was a beautiful thing. Super moist, wonderful flavor and not too salty.
by slave2thefur,
11/26/2010Made with free range turkey, substituted fresh tarragon for sage and made own unsalted stock for the gravy. Excellent flavor, and much easier than brining.
by SpeakeasyKitchen,
10/6/2010I did this last year at Canadian Thanksgiving. All 20 of my dinner guests said it was the best turkey they've had in their whole lives. This recipe is a keeper!
by TrishTO,
12/26/2009If your bird or gravy were too salty, you didn't follow the instructions: salt mixture goes UNDER the skin, except on the wings. Have made this a few times and the meat is succulent, the gravy is incredibly flavourful.
by angierock13,
11/30/2009The turkey turned out perfectly and I didn't find it too salty at all.! Instead of the orange zest i used lemon as i prefer the flavor. I also added some thyme to complement the sage. Everyone enjoyed it. It's one of the easiest turkey recipes i have tried, without much prep work.
by JoanT,
11/20/2009Yes, it was a little salty and too strong on the orange zest for my family.
by dieseltug,
11/20/2009I used this recipe with a turkey breast and it was very juicy and flavorful. You don't need to add salt to the gravy, but I did not find it to be too salty. Everyone raved so I am going to make it again for Thanksgiving.
by discobob,
11/8/2009The turkey and gravy turned out to be quite salty.
I used a coarse kosher salt but not either of the two brands mentioned in the recipe; therfore, to be on the safe side I used less than the minimum suggested as I didn't know how the crystal size compared to the recommended brands. I would not recommend this recipe.
