Reviewed: Nov. 22, 2012

Great turkey, very moist. The only drawback is trying to make gravy with the pan juices. All the salt in the chicken bouillon will make your gravy bitter. Trust me...I had to dump half of it out and replace it with water.

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Reviewer:

loricakes

Reviewed: Nov. 22, 2012

Delicious! The Turkey was so moist and juicy, done just perfectly. This was such a nice, simple recipe, just what we were looking for. Instead of traditional seasoned salt, we used garlic salt and substituted chicken broth for the bouillon. My husband basted several times as well, even though it was covered with foil. Thanks!

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Reviewer:

boudica1983

Reviewed: Nov. 22, 2012

Decided on making this instead of what I did last year. My b/f loves it and insisted that I make this again next year. Made the gravy out of the juice with flour and stirred...it was soo good! Oh yea...I added garlic powder in with bullion and warm water. So...this is 2 thumbs up!

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Reviewer:

becalee67

Reviewed: Nov. 22, 2012

We had two Thanksgiving dinners with our families this year. I used this recipe for the first dinner, and it was SO wonderful, my wife insisted I use it for the second dinner, as well. The turkey was falling off the bone, it was so tender and moist. Our daughter in law insisted I send her the recipe. I have never had a turkey turn out so delicious!!

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Reviewer:

Laird

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 21, 2012

This turkey is amazing! So easy to make as well! We make it this way EVERY year and have family members fighting over the left overs!

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Reviewer:

niki

Reviewed: Nov. 21, 2012

Awesome! The only thing I add is a solid covering of paprika just before I put the foil on. The pan drippings are amazing in the stuffing and mashed potatoes!

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Reviewer:

James

Reviewed: Nov. 21, 2012

Great recipe for beginners! Made it last year for Christmas and thanksgiving

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Reviewer:

tanyamuse

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: Shreveport, Louisiana, USA

Reviewed: Nov. 20, 2012

Trying it on Thursday... I don't cook holiday dinners very often, can anyone tell me since there are liquids in this recipe if I should place the bird on the rack in the roasting pan or do I want the bird to sit in the juices?

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Reviewer:

cbrooke03

Reviewed: Nov. 19, 2012

It is devine!!

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Reviewer:

Alicia

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Reviewed: Nov. 18, 2012

Turned out great. It was the first turkey I ever cooked and even my mom was impressed about how good it turned out. If you use the turkey stock to make gravey you might not want to add any more salt. The gravey I make asked for another tablespoon and came out to salty.

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