Ive never made a whole turkey, and I decided to use this recipe...And boy was I glad I did! It was absolutely perfect. The only slight alterations I made were 1)I used a little more butter than it called for and buttered the whole bird, as well poured some into the breast meat. (I did this buy holding the bird upright and pouring melted butter into the space between the skin and breast). 2)I used chicken broth instead of bouillon diluted with warm water. And
3)I added a little dry vermouth to the cavity as well as the broth, and finally, 4) I chopped a whole red onion, some celery, and fresh herbs and put them into the cavity. I believe the fresh herbs defintely made a big difference.
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