Reviewed: May 18, 2009

My family didn't care for the citrus gravy at all. It was also difficult to get more than a few slices of orange and lemon under the skin, so I attached some on the outside with toothpicks. I don't think I would make this again.

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 8, 2007

This is very good, it gives a different twist on Turkey. Although it has a nice citrus flavor even without the gravy, it is the citrus gravy that puts it over the top. For other novices out there, DO NOT cook the breast to the 185 degrees most thermometers show for poultry or it will dry out. I cooked it to 180 (I was a little leery of 170) and it was perfect.

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