Choose your canola oil carefully!! Mine smoked I learned (too late) that the smoking temp of canola oil varies (some as low as 225F, others up to 425F). Mine smoked at about 300F, and the drippings burned onto the bottom of the pan...and I mean BURNED. Could not use the drippings for gravy as planned. I would not use this recipe again. Pros: Browned nicely Cons: Canola oil burned in roasting pan, unsuitable for gravy
Delicious turkey! I used a 13.5 lb bird and brined it the night previous using Alton Brown's turkey brine recipe. The turkey took about 3 1/2 hours to cook. The skin got beautifully browned in the first 45 minutes and looked great! I used a digital thermometer (good thing I did because the pop-up timer never popped!) and pulled the bird when it read 163 degrees, let it rest for twenty minutes while I made the gravy, and it was beautifully moist with GREAT flavor! I forgot the parsley in the herb mixture but it still tasted great. Best bird I have ever made - very impressed with this recipe and will definitely use again!