This is a wonderful recipe and I will be adapting it for chicken to cook for weekend meals.
Changes I made: I had a 13.7# fresh turkey. I love to brine and am very experienced in dry and wet methods. I dropped the 2oz of kosher salt to 1/4 cup kosher salt. I did not use fresh herbs but dry instead, cutting the amount to half called for in the recipe. I did crush the herbs before mixing with the salt. In the end, I used a little more than 2 Tbls of the herb/salt mixture following the recipe method. I followed the four day brine method in the recipe. Today, Thanksgiving, I stuffed the turkey with bread, onion, celery, thyme and celery seed but did not add salt. Rubbed the bird with butter and roasted at 325f for 3.5 hours. Everyone loved it, even my son who doesn't care for turkey at all. I also used my meat stock that does not have any added salt cutting down the saltiness. If using canned broth try to find one with little or no salt.
Made this for Canadian Thanksgiving and all the guests loved it. I'm only giving it 4 stars because it was a little too salty BUT, I didn't have a 16-pound bird, plus we don't have the Kosher Salt brands mentioned in the recipe so it was probably more my doing than the recipe. I'd definitely try making it again and just fiddle a bit using a bit less salt. It was my first time doing a dry brine, and it was definitely easier than the wet brine I usually do. It didn't taste quite as herby as I was expecting it to, but still good.
Edited: Dec 31/11: I've made this twice since now and I've figured out just the right amount of salt for the brands sold in Canada, so I'm upping my rating to 5-stars. My local brand of Kosher salt is "Sifto Kosher Salt" and I've found that one scant or level Tablespoon per three pounds of turkey is just right [one level quarter cup for a 12-pound bird]. My last time making this recipe (this past week), I realized I've been misreading the recipe: I've been mixing the salt with the herbs (omitting the oil) and spreading it all under the skin (rather than just the herbs and oil under the skin and the salt ON the skin). But I rather like it this way, so I'll keep doing it like that.
We used this recipe for a 26 pound turkey. It was by far the best turkey I've made (and I've made lots). It was perfectly moist and quite flavorful. Everyone loved it. It did cook very fast--only 4.5 hours for such a big bird--so beware.
I made this recipe this christmas and the turkey turned out REALLY bitter...could somebody tell me what I did wrong? the turkey looked beautiful, it was really juicy and easy to make, but the skin and the meat on top was uneatable :(
Excellent! I was amazed by the moistness of the turkey meat and also found the short roasting time convenient. This is probably my favorite turkey recipe yet--the herbs, olive oil, and salt create a delicious flavor combination!
We have been brining the Thanksgiving turkey for years using the traditional wet-brine method. Tried the dry-brine approach this year with a twenty pound bird. Not only was it easier, the results were outstanding. This recipe is now on the Thanksgiving Greatest Hits List... a real keeper!
I was nervous because there were very few drippings and I thought it was going to be dry but it was juicy throughout and not salty. My husband raved that it was the best turkey he ever ate. It did cook pretty quick, so check the temperature of the meat earlier than you think you should.
Finally! After all these years, the best of the best! Absolutely delicious - seasoned to perfection, tender and moist. It was NOT salty. I used a 14-lb turkey and calculated the salt @ 1/8 oz/lb. as directed (measured on digital kitchen scale). I did not adjust the herb mixture and used the full measure. I was skeptical of the time specified for roasting because the minutes/pound was so much less than the usual formula; however, after 30 minutes 425º and at just under 2 hours @ 325º, an instant-read thermometer in the breast meat read 155º and 165º in the thigh meat; temperature rise during the specified 30 minute rest period resulted in perfectly cooked turkey. This will be my go-to recipe from now on.
Best turkey I ever made, the herb flavourings were awesome. it was all so juicy. My only problem was the gravy recipe - i need to find a trick to better separate the fat.
Also tried this for our Canadian Thanksgiving. It was wonderful but we too found it a little salty - still very tasty. I think I didn't adjust the amount of salt to the weight of the bird properly. The herb flavouring was mild but it was there. Best bird I've ever cooked.
Also made the sweet potato pie which was as tasty and much easier than the recipe we used to use.