Since I was born and raisied in Michigan, this is the only way I've ever cooked a turkey (was taught to do it this way by both my Grandmother and Mom). The only thing I've done differently, was add a little garlic powder and a dash of black pepper with the seasoning salt. I've also always buttered the outside of the skin (comes out moist and delicious every time), but I never thought to put butter under the skin before. I think this Thanksgiving I will do just that...sounds wonderful, Robin!

Reviewed On: Nov. 19, 2009

I made this recipe once before, and asked my family to give me their opinions that night. No one said much about it, just that it needed more flavor, like garlic and maybe some pepper, and the biscuits were too soggy on the bottom. This time, I sauteed onions and grated garlic with the ground beef, used c.o. mushroom soup, a bit of Lea & Perrins and milk. I put the biscuits into the oven for about six minutes to get the bottoms crispier, then arranged them on top of the beef, added shredded sharp cheddar cheese over the top and baked them -- it also took 10 minutes longer to get the biscuits browned in the oven, than what the recipe states. I drastically cut down on the cream cheese, because my husband HATES it (he also says he hates mushrooms, but never seems to notice the c.o. mushroom soup in the recipes I use it for!) *sigh* Instead of 8 ounces, I mixed in about 2 ounces instead. My family really liked this version, and I will now put this into my regular meal rotation. Thanks for sharing this recipe, LUCKYSILVER!

Reviewed On: Nov. 18, 2009

I have made this several times now, including last night to go with our crockpot chicken and mashed potatoes. I am only giving it four stars because when I followed the recipe the first time I made it, I almost gagged from the all the sugar! I also had to throw the whole thing out (and, I get real upset when I have to waste food.) I've found that 1 or 1 or 2 tablespoons of sugar is more than enough for this dish (depends on your own taste). All in all, though, it's a very tasty and easy recipe to make, and the real winner is, I can make it up the night before, and just stick it into the fridge. I did this, while preparing the chicken for the crockpot, and peeling and cutting up potatoes to put into a pot of ice cold water, which I then put all into the fridge. It was worth getting 40 minutes less sleep, when I could have a stress-free day at work, and driving home...everything was already done, and waiting for me, the chicken was just about cooked to perfection, and all I had to do was get the potatoes on the stove. I love meals like that! :>D

Reviewed On: Nov. 18, 2009