Reviewed: Apr. 20, 2013

Off the chain. My family loves this recipe even the ones that knew me before I could cook. This turkey is the best and it disappeared with no complaints!!!

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TeSha

Reviewed: Apr. 6, 2013

It has been five months since Thanksgiving and people are still talking about this turkey. I did brine this turkey and used cheap white wine insead of champagne. To those of you who complained about your turkey not being moist--my guess is you put stuffing in your turkey which dries it out. Will make this again!

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minnesotajamie04

Reviewed: Jan. 22, 2013

Wow!!!

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C. Waite

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Sandy, Utah, USA

Reviewed: Jan. 17, 2013

This is the absolute best turkey I've ever eaten! I followed the recipe except that I left out the champagne and used extra broth, but only because I forgot to buy the champagne. I worried that all the ingredients stuffed inside would keep the turkey from getting done all the way through, but it actually roasted faster than it should have for it's weight. Everyone loved it and I will be making it again and again, and not just for Thanksgiving. I don't think we can wait a whole year! I may try what one reviewer did and marinate the turkey in champagne and broth. To the few reviewers who didn't give this five stars, you must have done something wrong. Even my son, who has never liked turkey, gobbled it up!

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SilverTrove Girl

Reviewed: Jan. 16, 2013

Best Turkey ever! The Champagne made it. The gravy with the Champagne was decadent. Will use this recipe from now on.

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Reviewer:

Lisa H

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Jan. 5, 2013

This is a really good recipe. Juicy and moist! I used wine instead of champagne cause it is what I had on hand. Next time I will use champagne to see if it makes a difference. Great recipe!!!

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TAZWIFE

Reviewed: Dec. 30, 2012

Very easy and excellent.

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Frank1967

Cooking Level: Beginning

Reviewed: Dec. 29, 2012

I have tried it...although without the champagne and it was TRULY delicious and indeed very juicy. I imagine that the champagne will make the bird extra juicy. I will redo it for the New Year's Eve table.

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rhodesgr

Reviewed: Dec. 28, 2012

This is the BEST turkey recipe!! I've made 4 turkeys using this recipe (with a couple mods) and it always turns out wonderful! The flavor is great and its soo juicy! The mods I've made are: mixing the herbs with butter or olive oil and smothering the turkey under and over the skin as well as inside the cavity(the butter or oil helps the herbs stick to the bird), can of ginger ale instead of champagne, I also remove the legs and wings and bake separately. This reduces the cooktime to about 2 hours + broil time to make the skin golden brown and crunchy. I also pull it out when the internal temp is 165* because. I'm not cooking the dark meat. My turkeys are sooo tender cooking them thus way!!

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savvybanana

Reviewed: Dec. 27, 2012

I made this turkey for Christmas and it was lovely! We don't like stuffing, so I did not mind that this did not have the normal stuffing. What was wonderful also, is that we ended up having an excellent gravy - not necessary to add anything! Will definitely use this recipe again!

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