I cut the recipe in half and added almonds to the mix. Also, we thought it best to use fresh herbs for flavor. My family loved it, but I think I'd like another consistency next year. Perhaps something crazier with dried fruit and such. This was a bit standard, as intended.

Reviewed On: Nov. 29, 2008

Amazing! I was an absolute hit at the dinner table all thanks to this recipe. I brined the turkey for 48hrs, washed it out and let it sit for an hour while preparing the stuffing. Then I put my Martha Stuart reading materials to use and stuffed the bird with help of a cheese cloth. Shortly after I lathered my hands up with butter and went to work on the bird. We squeezed a bunch of lemon on it when all was buttered & ready to cook. Then, I based it a few times while cooking, but not all that frequently. The brining really kept the bird sufficiently moist and tender without the nuisance of constant basting. Both the dark and white meat was extremely moist and tender. My family were truly amazed and we will definitely do this again next year! (now that they know what brining is)*

Reviewed On: Nov. 29, 2008

My mother absolutely loved this recipe for tea time, and and I thought that it went great with the turkey meat. As suggested, I only put in a few drops of the cider vinegar. Since I have a Russian family that's used to the most basic "butter and salt" flavors copied from the French, the cinnamon & cloves were not to everyone's liking.

Reviewed On: Nov. 29, 2008