New This Month

No matter how you slice it, this turkey can be used in a variety of ways.

Source: Martha Stewart Living, August 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Turkey can be refrigerated for up to 5 days.

Similar Recipes

Reviews

5
4
3
2
1
422
How would you rate this recipe?
422
  • spacechick55207
    15 DEC, 2015
    You get a crispy outer and a juicy, tender inner meat. Roasting at high temperatures is how I usually do a whole bird, only I bake that in a 425 degree oven for the entire time (which is cut in half due to high temperature roasting). This is what I learned from my Grandmother and The New Orleans Times Picayune cookbook. Easy and comes out perfect every time.
    Reply
  • miladydwinter
    7 NOV, 2015
    I think this should read "30 mins per lb" as opposed to 30 mins total because this is definitely nowhere near cooked at 30 mins.
    Reply
  • alicia66
    15 FEB, 2014
    Simple perfect recipe. I wonder if the commenters who stated theirs took an hour, used a full breast because while the recipe itself calls for a half & the image shows a half breast as well(what I searched for), the title does not state that.
    Reply
  • Saracatt123
    28 NOV, 2013
    We just made this for Thanksgiving. 30 minutes is not nearly enough cooking time. The inside was still very pink. An hour's cooking time, and perhaps a lower temperature is more reasonable.
    Reply
  • Carol Jean
    7 NOV, 2013
    I have made this recipe at least six times. It has always been delicious. You do need to cook the turkey longer until you get the proper temp.
    Reply
  • rosebud921
    24 OCT, 2013
    Not one of the best recipes I followed but I still love the taste. Maybe it's because of the turkey that I used. I bought a Plainville Farms turkey, I believe that it is very healthy because it is antibiotic-free and hormone-free. If you buy turkeys that are not humanely-raised, that is probably the reason why some turkey recipes fail to give us great taste.
    Reply
  • Sabs430
    6 FEB, 2013
    One of the worst recipes I have ever made. In addition to the salt, pepper, and olive oil, I added a bit of garlic powder, onion powder, and cayenne. It definitely takes longer to cook - I had to put it back in repeatedly past the 30 minutes (I should have read the reviews prior). My husband and I couldn't even finish eating our portions. I think the rest is destined for some soup to add flavor.
    Reply
  • Melody Recktenwald
    23 NOV, 2012
    It also took me an hour of baking at 400 but it turned out really well. It came out tender and quite delicious. I did add some unsalted butter, and fresh rosemary, bay leaves, and oregano into small slits I made in the skin before cooking.
    Reply
  • MS11092825
    15 JAN, 2012
    I found that it took one hour of cooking time, not 30 minutes. Even then the meat was pinkish although it was 150 degrees.
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes