Reviewed: May 9, 2011

Wow! Best recipe to impress and this is so good I want to marry it! It has become my stand by. Do not omit the veggies as they are key. In making a gravy, I puree some of the carrots, etc. and include them in the stock. It just adds a depth that is unbeatable.

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4 users found this review helpful

Reviewer:

Chelli

Reviewed: Dec. 26, 2010

Not a winner. Skin burnt almost immediately and the breast was too dry while the back was almost undercooked, this with an UNSTUFFED turkey. Could not taste any of the maple flavouring. Thank you, Ibby, for sharing this recipe, but I feel that it was too much effort for very disappointing results. Next time I will be trying the brine recipe I saw in my local paper last week but didn't use this year in favour of this one.

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5 users found this review helpful

Reviewer:

WESTCOASTCDNGRL

Cooking Level: Expert

Home Town: Delta, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 3, 2010

This made the most delicious, moist turkey and by far the best gravy I have ever tasted. Definitely the best gravy I have ever made and it was SO easy!!

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5 users found this review helpful

Reviewer:

Angela

Reviewed: Dec. 1, 2010

Wouldn't change anything. Everyone loved it.

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5 users found this review helpful

Reviewer:

Adria

Reviewed: Nov. 28, 2010

Very nice subtle flavor! I made this in the slow cooker instead of the oven and it was extremely moist! the gravy was a little sweet so i cut it with store bought turkey gravy to taste and it was perfect.

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5 users found this review helpful

Reviewer:

Cookie949

Reviewed: Nov. 28, 2010

The turkey tasted good, though the maple flavor didn't really come through, except for in the gravy made later. That was quite sweet, so my mom added salt and spices to make the gravy more traditional. I made the maple/butter mixture the night before as well, and the next day it was all separated. The butter floated to the top and became hard again in the refridgerator, while the maple, apple juice and spices remained liquids underneath the butter. I had to break it apart, mix it as well as I could, and stuff the hard maple butter brickle under the skin. I rubbed the liquid part all around the outside of the turkey. Decent flavor at the end, just hard to follow through on.

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7 users found this review helpful

Reviewer:

Nicole

Reviewed: Nov. 26, 2010

I tried this recipe this Thanksgiving for my first turkey and it was a success!! Thank You :)

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4 users found this review helpful

Reviewer:

vero414

Reviewed: Nov. 24, 2010

BEST TURKEY EVER! When ever I cook Turkey for Thanksgiving or Christmas this is the recipe I use.

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4 users found this review helpful

Reviewer:

LACEYR00

Reviewed: Nov. 4, 2010

My family and I love this recipe! 3 years ago I was asked to make the turkey for thanksgiving and I used this recipe...I've been asked to do it every year since for the holidays. Everyone just loves it! Thanks for sharing it!

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5 users found this review helpful

Reviewer:

Sweet&Spicy

Reviewed: Sep. 1, 2010

This recipe is going to be standard from now on for Turkey with me. I cooked a Turkey last week (August -- I know but it was good practice and I had an extra bird in my freezer). Had to substitute cider with Simply Apple juice and added a fresh sliced Granny smith for the fruit essence and fished it out of reduction later; lime zest for lemon. It is truly the Maple Syrup that makes this. My butter was a bit wet as I increased the ingredients but no matter. I did not incorporate the veggies but melded the drippings with some stock and the gravy was out of this world. I separated the butter from the drippings and used it to crisp up potatoes. Dried marjoram worked fine. I had fresh Thyme from garden. I cooked bird in dome-covered roasting pan (Oneida)-- basted ONCE! and it came out perfectly tender. Great recipe. Only took 2.5 - 3 hours with 20 pounder.

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15 users found this review helpful