This was GREAT. I will never fix turkey any other way. It was beautifuly & moist. I stuffed it with our traditional oyster stuffing and a 20# turkey only taken 4 1/2-5 hrs. to cook. I did however leave the turkey exposed in the refri over night as mentioned in previous reviews.

Reviewed On: Dec. 28, 2008

I made a few changes - 8-9 cups chopped tomatoes that are peeled or blanched to remove skin - 2 stalks celery chopped - juice from 1/2 lime - Everything else I left the same. I cooked all of ingredients together, bringing it to a full boil and pouring it into hot jars, filling one at a time to within 1/4 of top of jar - add hot lids that have been setting in hot water for a few minutes - add rings and tighten. They will seal in a few minutes. No need to turn upside down or pressure can. Makes 4-5 pints. I added red food coloring to brighten the color. My family loves it!!!

Reviewed On: Aug. 12, 2008