I made this recipe for Thanksgiving and I followed this recipe exactly except the few changed. I used a 20 lb turkey and I cooked it on 325. I didn't use the foil right away. I basted the turkey about every 45 minutes with the juices and when the turkey was browned I then foiled it. After that I continued to baste it every hour until the timer popped. For a 20 lb turkey it took me 4.5 hours to cook on 325. The turkey then sat for 20 minutes before I carved it. There was probably 7 cups of juice in the bottom of the pan. Some I used to make gravy and the rest I froze to use later. Let me say this was the best turkey I've had by far. it was delicious. The breast meat was so moist and juicy. This recipe will be a new family favorite for Thanksgiving. Thank you so much for sharing!

Reviewed On: Nov. 27, 2008

A great recipe that received many moans of enjoyment. I changed a few things. I used an 11.5 oz bag of gharidelli's bittersweet choc. chips and 6.5 ounces of the gharidellis semi-sweet choc. chips. I cut the sugar down to 1/2 cup and I added 1/2 teaspoon of vanilla extract as well. I also laid a small towel in the bottom of the larger pan and sat the 10 round on top of that. The towel helps prevent the pan from sliding.

Reviewed On: Jul. 5, 2008

Good but not great. It's super easy to make but he biggest problem I had was that if you serve it after being frozen it's rock hard. You need to thaw it out so it's softer but not too soft it gets soupy. Its flavor is good, it tastes just like strawberry ice cream. If you were to take a chocolate crumb bottom and add softened strawberry ice cream as the filling, freeze it, and then decorate the top with cool whip and strawberries when serving it would taste the same way and be softer when serving. I think next time I will try it that way.

Reviewed On: Jun. 4, 2008