Dry-Cured Rosemary Turkey

I made this the year it was published in sunset. It was so good I've made it every year since that I've hosted Thanksgiving. The years that I am not hosting Thanksgiving I miss it. The aroma is incredible. The salt rub adds flavor but it's not strong or overpowering. Just delicious.

OK, nothing special, will try something else next time

it was great taste good

I found this receipe a few years ago and have been making it ever since I did. It is amazing--the best turkey we've ever had!

Do I need to put water in the bottom of the roster...and baste the turkey? I have never made a turkey before so Im sorry if these questions seem silly :)

I first made this turkey for Thanksgiving when the recipe came out in Sunset magazine. My sister and brother-in-law came over for dinner that year. They asked for the recipe, and DUPLICATED the entire meal at their house the following week. When asked why, they replied that they couldn't get enough of the turkey, and had to make more for themselves! It's THAT good. :-)

Family loved it last year. Having it again this year...Easy...

I found the original recipe in Sunset magazine five years ago, and have been making this ever since! My best friend was there the first time I made it, and now SHE has been making it also. This is, hands down, THE best turkey (and gravy!) I have tasted. I have had a couple people (that I have given the recipe to) tell me they have scaled it down and used it on chicken as well, with great results. If you are unsure about this... DO NOT BE. It really is fabulous, and I hope Helena Darling realizes what a gem she has in this recipe! If I could give her a hug, I would! :D I have the spice rub all ready to go for tomorrow, and I cannot wait until Thursday to enjoy this again. The only ingredient that *may* be a little harder to find would be the juniper berries. I get them at a local spice shop.

This was the most juicy and flavorful turkey I have ever made! I substituted coriander seeds for the juniper berries and the rub was still amazing. Very easy yet quite impressive.

Hands-down the best turkeys of all time three Thanksgivings in a row and counting for this recipe!! I can't give it enough stars. The dry curing makes the turkey succulent and juicy! Try it-you won't be disappointed!

Excellent, made this for Thanksgiving. Father-in-law that claims he doesn't like turkey requested seconds. Everyone wants another one Christmas.

The best turkey I have ever cooked. Moist, flavorful and rave reviews from everyone at the table.

I make this turkey every year even when I am not hosting dinner. Not only that but I tell everyone about how amazing this turkey is. I gleefully found a bag of frozen leftover turkey in my freezer last week from last year and made up a small quick turkey soup, the flavor really is wonderful! An additional extra benefit is there is little to be done ON Thanksgiving regarding the turkey itself, you can even make up your broth and giblets ahead of time.

I've been making this turkey recipe for more than two years now. When I'm not making a turkey, I make a scaled-down version with a roasting chicken. There is NOTHING better than this recipe and the turkey is even better the second day and even when it is cold. Remarkably easy recipe that allows you not to worry too much on Thanksgiving Day. We now make this on our gas grill to free up oven space. There is little better than this recipe!

I have made this recipe at least twice a year, if not more for the past 4 years. I buy the exact measurements of herbs from a local health food store, and grind them fresh in an extra coffee grinder. I do everything in advance, including the garlic and rosemary in the cavity. That means that I can peel off the plastic wrap and stick the turkey in the oven. One less thing to worry about on the day! Easy, and the turkey is *delicious!* The gravy is *fabulous*. It does need the cream to cut the spices, so don't second-guess it. Try it! You'll be hooked for life.

I have cooked this incredible bird for the past 4 years to rave reviews every time. This is one of the few recipes where the white meat comes out moist and the dark meat is fully cooked. The herb flavors penetrate every level of meat and the crispy herb encrusted skin will be fought over by everyone! You must try this recipe... step by step... and I promise, it will become a tradition for you as well.

This turkey was great. I received so many comments about the "perfect" turkey. It was easy and the result was outstanding. The meat was very moist and flavorful. It will be my regular turkey recipe from now on.

Every year I try a new turkey recipe for Thanksgiving. I've made this one now for 3 concsecutive years and for Christmas as well. That's how good it is!

I tested this recipe on a chicken before tackling a turkey and it was so flavorful and easy. For a roast chicken, bake at 350 degrees for about 1 hour and 15 minutes, basting with juices. Remove from oven, cover with foil and let rest 10 minutes. I can't wait to try this recipe on my Thanksgiving turkey!

Best turkey I have ever made. Also the first. But I have tasted a lot of turkey and must admit this is the best I have ever tasted! My food processor would not chop the peppercorns and juniper berries fine enough. I would suggest using a mortar and pestle to grind these up. Unless you want them big. 5 stars *****