You’re so welcome, Amy! I’m so happy you’ve tried many of my recipes. Happy Thanksgiving!

I can’t remember if I’ve ever reviewed this recipe before, but if not I definitely should have! I’ve been making your turkey for several years now and it’s always amazing! Brined it last year and doing that again this year. We’ve usually tried to get around 15 lb birds but this year we went with a 10 pounder (they had nothing between that and 20+!). Will definitely keep an eye on the temp so we don’t overcook it but I think it should be extra juicy being on the smaller side. Thank you for such an amazing recipe! (And I always chuckle at comments where people totally change a recipe or let everyone know how they do THEIR turkey when “rating” your recipe- lol). Anyhoo…we love you, Natasha, and have yet to find a bad recipe of yours (and trust me- we’ve tried LOTS of them!)

Hello! Yes, the lemony flavor will mellow down a bit during roasting but it will not completely disappear.

Hi there,
I am doing your recipe this year! Question, I just finished the butter, seems fairly lemon heavy, will that 🤔 fade?

Thank you for sharing that, Carl! It sounds like a very tasty Turkey!

Hi Kelly, you can try making it ahead, but you will need to bring it back to room temperature tomorrow to spread it.

Hi Caarl, You got this!! I bet it will be so good! I recommend checking the size chart. Also, I only tent the turkey breast portion with foil at the lower temperature. We add it during the roasting process during step #4 after the first baste.

Hi Carl, see step 4 for instructions on when I apply the shield. See the section below the recipe card where I highlighted a comment from a viewer who made this with a 23 lbs turkey. The best way to check for doneness is with a food thermometer.

Hello… I am brining my turkey now and I need to let it sit overnight, but I was wondering if I could make the herbed butter today… the day before Thanksgiving. I made this last year and it was delicious,but I didn’t brine it. So I thought I’d try brining it this year. Last year I prepared the Turkey with the herbed butter the day before,but since I’m brining the Turkey, I can’t do that. If I prepare the butter today, will the texture be off for trying to coat the turkey tomorrow?

I am worried about the cooking time for a 23 pounder. Plus your directions on the tent is not clear as to when to put it on, for how long and etc. Thanks.