I loved this recipe! Flavor was marvelous, the carving of the thigh and breast was wonderfully simple, and the best part was that since I asked the butcher for the bones in a bag, I was able to make wonderful stock for the gravy early in the day - and no carcass to deal with on the day after Thanksgiving! I will always cook turkey this way from now on - thank you!!
Roast Turkey with Wine and Herbs
Comments and Reviews 1-4 of 4
PortlandJules Posted: 11/30/09
GardenToTable Posted: 02/21/10
I hosted 20 of my family for Christmas and wanted to cook turkey and a pork crown roast in one 36" oven. This recipe meant that the turkey and the crown roast fit in side by side roasting pans, cooked at the same temp., for the same time AND tasted delicious!
Cdnclv Posted: 10/30/10
Don't tie up your oven for hours. This recipe is quick and easy with delicious results. Cooked it the night before Christmas and gently reheated in oven bag @ 250 degrees (prime rib was main attraction). Used all the herbs and made more traditional gravy.
ForkintheRoad Posted: 10/29/11
This is a brilliant recipe .. incredibly easy, fast, and wonderful. The turkey (at least in my case) tasted slightly smoked .. delicious. It cooks so fast that I've darned near overcoooked it all three times .. I just cannot believe it can be done in just about an hour. Keep CHECKING the temperature .. it goes fast. Everything's good about it .. you don't have to carve it, you can still do a beautiful presentation on a platter with rosemary sprigs or olive branches, it's fast .. no getting up at 5:30 a.m. .. the oven's free for all sorts of great side dishes, you still get the bones and giblets if you ask for them .. it's the way to go!!