By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/roast-turkey-recipe/comment-page-5/#comment-734431">Sherri Wisser</a>.
Yes that should work as well. You’d probably want to halve the butter/ seasonings.
By: Sherri Wisser
Can this also be done with a whole chicken and less cooking time?
By: Trish
Made this recipe today. Wanted to usevoven instead of roaster. It was the best turkey I have made. Husband commented even the white meat was tender and not dry. Definitely keep this recipe
By: Joseph
You rote a very nice flavorful recipe. almost like MOM did. except she would take a cheese cloth couple layers thick cover turkey with it and smear room temp soft herbed butter into when almost done remove turn up heat to crisp skin. may have basted a few times as well
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/roast-turkey-recipe/comment-page-4/#comment-717138">Michele Light</a>.
Sometimes if it gets cold and hardens it will flake off, you could try well softened nearly melted butter on the outside of the turkey. Another thing could be that the exterior has too much moisture and so the butter won’t stick so dab dry with paper towels before applying butter to prevent that. Hope this helps!
By: Michele Light
I love this recipe & the notes were super helpful! My only problem was getting the butter to stick to the turkey! The turkey & butter were both at room temp but the butter just would not stay on the outside of the turkey! What did I do wrong?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/roast-turkey-recipe/comment-page-4/#comment-716145">Susie</a>.
That's rosemary, sage, thyme and parsley.
By: Susie
In reply to <a href="https://www.cookingclassy.com/roast-turkey-recipe/comment-page-4/#comment-713994">Jaclyn</a>.
May I ask what are the herbs in the plate after turkey is done?
By: Keiuth
great recipe, i put the giblets, neck heart and liver on the bottom of the pan with some sliced onions an a bit of chicken broth, I put foil over the turkey for for first 1.5 hrs than took it off the for the last hour on convection roast.
We cooked it the day before Christmas and sliced it up and put in a roasting pan with juices left the juices in the fridge over night and skimmed off the fat, then used that over the turkey and also to make the gravy
everyone raved about the taste and how moist the turkey was. I will be using this recipe again. thanks so much
By: Tom
Best Thanksgiving turkey by far!! Well worth the time and effort. Recipe was clear and easy to follow. Turkey was moist and flavorful! Thanks for a great recipe!