The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 26, 2009
I used a utility turkey. It looked beautiful and the meat was very juicy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 4, 2008
The compound butter is very good, so it gets 4 stars for that part. I didn't have marjoram and subbed with fresh parsley, and I did not use the lemon peel. I used a turkey breast and while it was very moist, I didn't think the butter flavor came through at all except in the skin, which I don't like, unfortunately. I'll definitely keep the recipe for the butter, but I think I'll find other uses for it.
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Cooking Level: Expert

Home Town: Smithville, Mississippi, USA
Living In: Waukesha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 3, 2008
I *loved* this turkey. It's the first one I've ever done and it was simple and delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 2, 2008
My family loved it. It was so good that there wasn't any left overs. My mom asked for the recipe and wants it ever thanksgiving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 5, 2008
This turkey had a very good flavor and stayed moist. I tried to cut the recipe in half by using a 6 lb turkey breast, thinking it would take less time to bake, but is still took the whole baking time to get it to temperature.
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Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 2, 2008
I have made this the last 2 Thanksgivings in a row and always get rave reviews for it.We almost never have left overs
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Cooking Level: Expert

Home Town: Ledyard, Connecticut, USA
Living In: Kittery, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 8, 2008
AMAZING! I have made this several times, and each time I get rave reviews! Thanks so much for the great recipe and clear directions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 12, 2008
Made this for my family for our first Thanksgiving in our new house... everyone loved it, so moist and just a nice bit of sweetness
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 21, 2008
I'm assuming this is the same recipe I got out of the Allrecipes Cookbook, although the submission names are different. Anyway, it was FABULOUS! I just made it last night with a turkey from Christmas that I thought I'd better use. This is the first time I've cooked a turkey in years- and this recipe seems pretty foolproof as I had to make quite a few changes. First off , read the directions all the way through- which of course I did not and found myself making the butter while I preheated the oven. Besides using plain apple juice, Aunt Jemima syrup and Herbs de Provence instead of the fresh herbs called for, as these were what I had on hand , and then putting the mixture in the freezer to hasten the hardening process as I had only 31/2 hours til dinnertime. After 30 min., the butter was somewhat hardened, so I proceeded with preparing the turkey- roasted it for the desired amount of time.( didn't add the vegetables to the pan, but added the chicken broth) The house smelled wonderful while it cooked. The turkey came out gorgeous and so tender and moist! And the gravy was great- a nice change from plain turkey gravy. I loved it, my family loved it- and it was such a forgiving recipe that it still turned out great despite all of my screw ups. I can only imagine how great this would be if you followed the directions properly and used all of the correct ingredients, I will definantly be making this again. Thank you so much for sharing this awesome recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 30, 2007
Great recipes, very easy with pro results. The gravy went over well.Will use it again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 24, 2007
This was my first holiday bird and it turned out GREAT!! I substituted orange zest for the lemon because I was afraid my traditionally-minded in-laws would freak. The resulting broth after roasting was so flavorful that I had a hard time not slurping it all before making a gravy. Again deferring to the in-laws, I used regular butter to make the gravy with the broth, reserving the maple/citrus/spice infused butter for dinner where we used it on our rolls. My family FLIPPED. The turkey was moist and flavorful, the gravy was delectable, and the butter and rolls were like dessert. I will make this recipe again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 22, 2007
MMMMMMMMMMM. This turned out sooooooo delicious, I will now make it every year, may make it again for Christmas. I added alot more onions, celery and carrots to the pan then called for. Also added green onions, and reserved dome of the vegetables to stuff in the turkey. I sliced up the rest of my lemon and added it to the pan also and stuck a slice on the turkey. Next time I make it i will add the lemon zest to the butter mixture after I put aside some butter mixture for the gravy. The gravy turned out great, but would have been better without the lemon flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 25, 2007
Did Christmas one year, now I got it every year. The white meat is as moist as the dark meat.
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Cooking Level: Intermediate

Living In: Tillsonburg, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 4, 2007
Great recipe....my husband used this recipe to make his very first Thanksgiving turkey and it was fantastic!
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Cooking Level: Intermediate

Home Town: Mcallen, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 25, 2006
LDMAC1
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 30, 2006
This recipe was delicious! I used it with the Turkey Brine recipe on this site. I brined the turkey over night. Then used this recipe to bake. The only thing that I did notice if brined. It cookes faster. You really have to watch the turkey if you cook at 500 degrees in the beginning. The butter browns fast... I set the gizzards etc. aside and made a seperate gravy with chicken stock because I'm not a big fan of sweet gravy. The turkey was soooo tender and juicy. It literally was the best turkey I've ever made. Thank you for sharing
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Cooking Level: Expert

Living In: Loveland, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 28, 2006
The turkey did come out wonderful. Very moist. I am changing my review to give this 4 stars,because of the turkey ONLY. But the gravy was very, very, sweet. I had 2 pkgs of McCormick turkey gravy on hand that I made and added to it, and still very sweet. So I added some white wine to it. That did take some of the sweetness away, but still left it very sweet. If I do make this turkey recipe again, which I probably will. I would not use the drippings for the gravy. I would use store bought or make some ahead of time.
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 23, 2006
Good recipe - the gravy was a little too sweet for my family but other than that, don't expect too much of a maple-ish flavour although this makes the turkey very moist and wonderful.
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Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 23, 2006
Great! This recipe is listed 3 times but is mostly the same except this one calls for more butter mixture and flour in the gravy. The turkey was moist and the gravy is slightly sweet. This was only my 2nd turkey and I received many compliments. Make this with the cranberry, sausage and apple stuffing and you can't go wrong- trust me! I don't think I would be a good cook without these recipes/this website! thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 27, 2006
I scaled this recipe down for a brined turkey breast and made the maple butter as directed, using all of the mixture at once. Basted often and after 1.5 hours at 350, the turkey was perfect. I didn't make the gravy as stated; instead I took the easy route and just added the pan juices to a dry gravy mix. By doing so, the gravy wasn't too sweet, but a hint of maple could be detected and the fresh thyme was a nice change from the more traditional sage -- very good over mashed potatoes. Since this was a successful test run, I'll try this method on a larger gobble next time. Thanks!
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Cooking Level: Intermediate

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