Move over ladies, I'm jumpin on the band wagon! Thanks to this recipe I'm a turkey roastin' pro. My father was skeptical about me hosting Thanksgiving this year and he cracked TONS of turkey disaster jokes all week. But yesterday he had nothing to say except "pass me just a little bit more turkey please" and he said this about 4 times. JUICY, TENDER, FLAVORFUL, and lovely.... Here's what I did: After washing it, and brining (kosher salt/brown sugar mix for 6 hours), I was GENEROUS with the buttering. I mixed rosemary, basil, and thyme with a stick of soft butter and then shoved most of it under the skin, all on top and around the breast area. TRUST ME if i can do this so can you. It was practically comical and i'm glad no one was watching because I didn' t have a clue! I used any remainder of the butter mix and rubbed it all over the outside of the bird. I didn't have any poultry seasoning so i used oregano, italian seasoning mix, a small layer of salt and pepper and sage, along with the minced onions. I had a 16 pound bird so 4 full hours of roasting with foil and 5 minutes broiling for the browning of the bird. I never once opened the oven during the entire 4 hours. Because it was COVERED, it was extremely juicy and made a LOT of broth which i removed just before broiling it. Best turkey i've tasted!

Reviewed On: Nov. 27, 2009

I knew this would be good because it was similar to a family recipe I used years back so I was REALLY pleased with it. I followed the recipe and used 2 smoked turkey necks. I think the smoked turkey and broth were PLENTY for the seasoning so I won't add more than a pinch of salt next time. I used two bags of Glory pre-washed/pre-cut collards and I this was the perfect amount for us. My brother in law told me that he had never had collards and decided he didn't like them until he tasted mine today as apart of his left-overs from turkey-day. He said he's now mad that he didn't have any on thanksgiving because he loved them! So did I and I grew up on my grandmother's greens!

Reviewed On: Nov. 27, 2009

I was nervous about the eggs since everyone went on and on about avoiding them. But if you like southern style mac and cheese, you will keep all of the ingredients as suggested and add more cheese if you like. Without the egg, I'm guessing you get a creamy (soupier) result like the picture on a velveeta box. But I followed the recipe to the T and Everyone liked it! I think if I had made smaller cubes of the processed velveeta I could have spread this out more evenly. I will definitely make again and will definitely keep all of the ingredients and perhaps try a bit more cheese as suggested by others. this was deeelish!

Reviewed On: Nov. 27, 2009