The chicken turns out so good everytime. I think the sauce is great, it can change based on what wine you use. My husband isn't a huge fan of lemon or wine but he still eats it. We usually serve with rice pilaf.

Reviewed On: Dec. 15, 2009

i have some suggestion to those of you who would like to make this recipe over the top...once i was ready to pull the turkey out of the brine, i placed it in the roasting pan and rubbed butter all over the bird, i also injected the bird with butter and garlic before i put it in the brine....once the bird was covered in butter i threw it in the oven at 500 degrees for 30mins... this made the outside of the turkey perfectly golden brown. once the half hour was up i covered the bird with foil and reduced the heat to 350 til it was done. amazing recipe....

Reviewed On: Dec. 26, 2008

This was delicious. I brought it to a work potluck and everybody loved it. I couldn't find the Tahini in the store so that ingredient was missing. I'll put it in next time to know how it is :)

Reviewed On: Mar. 7, 2007