I cut the olive oil to 1/3 cup and added 1/3 cup butter to the mix, loosened the skin and rubbed the mix under the skin. I also baked the turkey upside down to help the breast meat stay moist. It tasted really good, but it was almost greasy. The drippings did make nice gravy, but again that was oilier than normal, as well. If I decide to use this again, I will reduce the oil and butter even more.

Reviewed On: Dec. 24, 2005

I made this for our Christmas dessert, and it was the BEST pumpkin cheesecake I've ever eaten. I made the crust without the pecans, but it was still great. Next time, will make the crust with ginger snaps. Definitely a keeper! Thanks for the great recipe!

Reviewed On: Dec. 24, 2005

Great recipe! This is so easy, as all the ingredients are already in my kitchen. We have used it on almost every meat that we have cooked, and it turns out great every time. We only use the tenderizer on cheap cuts of meat.

Reviewed On: Dec. 10, 2005