Classic Roast Turkey and Giblet Gravy

  • sifullerton Posted: 11/15/10
    Worthy of a Special Occasion

    First I'd like to mention that didn't make the gravy ... that being said this was the best turkey I have ever made not dry at all :) I had no problems with the butter under the skin I have done this technique before with roasting chickens and it's wonderful

  • crzy4k9s Posted: 11/27/09
    Worthy of a Special Occasion

    This is the perfect roast turkey! I had a Trader Joe's fresh turkey that came already brined. I followed the recipe exactly but eliminated the salt since it was already brined & I put it in a gas smoker after roasting @ 425 in the oven. Be sure to place the rack from the smoker on top of the roasting pan, then place the turkey on top. This makes the transfer to the smoker easier. With a handful of hickory chips, it smoked 2.5 hrs @ 300 degrees. It came out perfect, very juicy & flavorful. Make sure the butter mixture is softened enough to work with & use a narrow rubber spatula to place under the skin. My biggest disappointment is that I should have bought a larger bird. I had 7 people who devoured a 13.5 lb bird w/little left over. This is the only way I will ever roast a turkey from now on!

  • egollnick2 Posted: 11/26/09
    Worthy of a Special Occasion

    So the flavor itself was not bad and the turkey turned out quite juicy, I will never make this recipe again. The problem is with the butter-spice rub - butter is oily, and the raw turkey is moist, soooo trying to "rub" the mixture under the loosened skin was impossible and just clumps in your hands and basically resulted in chunks of rub. But rubbing the oily-ness on the skin produced a nice browning.

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