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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



Cook's Notes

Turkey can be refrigerated for up to 5 days.

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How would you rate this recipe?
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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