This recipe was a real hit for our thanksgiving dinner. Everyone raved and nearly the entire turkey was consumed at one sitting! So much for endless leftovers!
Only modifications made were to use a blend of fresh sage, rosemary and thyme instead of sage alone and the zest of one lemon instead of an orange.
The turkey was brined for 12 hours inside an oven roasting bag, then removed and placed in the roasting pan for about 30 minutes at room temp before going in the oven. They turkey was prepared as directed (with one exception, no v-shaped rack) breast side down at 400 degrees for one hour, flipped and roasted an additional hour and a half. The turkey was just shy of 12 lbs but it was PERFECT. The result was a beautiful, picture worthy thanksgiving turkey.
Easy prep, short cooking time, excellent result! This one is a keeper.
When 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.
Made with free range turkey, substituted fresh tarragon for sage and made own unsalted stock for the gravy. Excellent flavor, and much easier than brining.
I 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!
If 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.
The 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.
Yes, it was a little salty and too strong on the orange zest for my family.
I 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.
The 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.