Traditional Roasted Turkey

Recipe courtesy Voltaggio Brothers
Show: Williams-Sonoma Specials Episode: Voltaggios Take On: Thanksgiving



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Average Rating:

Total Reviews: 14

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  • on November 24, 2011


    Um, how does the mayo magically turn white?? Im making it now and it just tastes like mustard and its's yellow.I hope this works. I didnt buy mayo or have any on hand.the 2 stars are only for mayo;havent made turkey yet--its brining. Oh, and the stock directions (under Gravy directionsi followed *exactly* and ended up with nothing. All the liquid cooked out (i used pressure cooker just like theirs. Perhaps too high heat or too long So... no stock :(

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  • on November 23, 2011


    I'm in the process of making this right now. The one thing I have encountered is that my herb mayonnaise is not very mayonnaise like. It's more like a oil mixture. I followed the recipe but it just never thickened up. I was looking at another mayo recipe and they had you add the acid (orange juice at the beginning instead. I wondering if that's what went wrong and you need the acid to cause some type of chemical reaction. I even added an extra egg yolk to try and thicken it but to no avail. It should still work, but just not as well.
    I'm curious if I mix it in with regular mayo will that work still?
    I think I may have gotten in a lil over my head with this being my very first time doing Thanksgiving....
    once everything is done I'll post my final review, fingers crossed that it's tasty!

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  • on November 21, 2011


    I just made this recipe and the turkey came out looking great and tasting even better. This is the juiciest turkey I have ever made. My husband even ate some of the white meat, which he normally does not like. I did substitute gala apples for the green ones because that is what I had on hand. Thank you for this recipe.

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  • on November 12, 2011


    I took some pictures. It would be nice if I could post those too. Ok, So I'm at step one tonight. The Turkey is in the brine. This is my weekend to practice before the big Turkey day. I made a few changes. I couldn't find a brining bag, so I doubled the brine recipe in order to fully emerge the bird. My husband took out the backbone and the thigh bones of our turkey. We do this every year and for the big day and our bird goes on the grill. It's nice having bones because then I can make stock for the stuffing. Tomorrow I will roast in oven just to get the aroma in the house. I found a great local cranberry wine & I added whole cardamom and a grapefruit to the brine because I had these on hand.

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