As many people here have done, make minor adjustments to spices and herbs to suit your taste. I also use butter and oil. The key to happiness for me, esp with a turkey in this size range, is to use a roasting bag. I'm a traditionalist, but now that I've tried a bag will never go back to pan. Yes, the turkey will get brown!

Reviewed On: Nov. 24, 2009

Boring and bland, unless you like salt. Too much canned stuff going on here.

Reviewed On: Nov. 23, 2009

I am a Canadian, living in Namibia for 3 years. I wanted to make my Book Club ladies something somewhat authentically Canadian, and didn't want the fuss of actual butter tarts. These fit the bill quite nicely. I looked at several other recipes from other sites and decided to scale down the flour to 1 cup and it was slightly crumbly but still easy to cut without falling apart. I enjoy a shortbread crust, but those saying it's bland may want to try grinding up some walnuts or pecans and putting that in the base, may add just the flavour you need. I doubled the recipe and made one with raisins, and one with walnuts and coconut; I was a bit disappointed that the filling was quite firm, and was actually looking forward to a more gooey, drip down your chin, finger lickin' mess...that being said, the flavour was delicious! I might make more filling next time, to increase the filling to ratio crust. My mum always used currants in her butter tarts, and will try this recipe with that as well. Will definitely make again and work on getting the gooey factor...the ladies all loved it incidentally, and most asked for the recipe!

Reviewed On: Nov. 19, 2009