A simple, back to basics roast turkey recipe that really lets the turkey shine.
Hi, used this to cook my turkey, missed out the onion and used plain sausage meat for stuffing, a chicken stock cube an orange and lemon to fill the cavities. basted at last hour and left open to crisp for last half, came out perfect. Thanks so much - 25 Dec 2013
This was the best turkey I have ever made or eaten. I could not believe how moist and tender the breast was! My thanksgiving was made perfect with this delicious bird. Everyone asked how I did it, even my elderly aunt, who is the best cook ever, raved about it. I used about a stick and a half of butter under the skin. I buttered that bird good. I also rubbed the outside of the bird with butter before pouring the boullion mixture and before the seasoned salt. It was such a beautiful golden brown. I was so busy that day that I only got it basted a couple of times during cooking, but it couldn't have been any better or jucier. This was a 21 pound bird, and I cooked it for 1 hour at 375 degrees then reduced to 350 degrees for 5 more hours to reach 180 degrees. Perfect!!! Thanks a million Robin!! - 30 Nov 2001 (Review from Allrecipes US | Canada)
This is a wonderful recipe for beginners as well as the experienced cook. I put this bird in the oven, went to the movies, came back to a moist succulent turkey. It's that easy. I put butter under the skin of the legs too (in total I use 1 cube for the entire bird). I also add black pepper to the seasoning. Every bite is moist!! You can't go wrong!! Lots of wonderful pan juiced to make gravy with. Superfine flour called "Wondera" by Gold Medal is a must for new cooks. Your gravy will be lump free. Taste your gravy after you have thickened it to see if you need to add anymore salt and pepper. If too salty, just dilute with water and a little more flour...until it tastes good. Easy gravy! - 23 Jan 2003 (Review from Allrecipes US | Canada)