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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pisces

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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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Nicolette

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2006

This has become a family tradition! Thanks so much for this recipe!!

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J HUTCH

Cooking Level: Expert

Home Town: Cambridge, Illinois, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jan. 14, 2006

didn't make the turkey taste too different but the gravy was great and the house smelled wonderful because of it

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MCKUHN

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2005

excellent gravy. I didn't reserve any of the butter mixture and didn't add any brandy, thought it would be too sweet. cooked it using the oven bags and didn't add any chicken broth around it. made it twice first time using apple cider and the second apple juice and no difference. my only complaint would be that the turkey gets way too brown and it's not as moist as suggested, but an overall excellent taste. oh., also sprinkled sage and garlic powder on the turkey the second time and that gave it some more flavor.

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Constance

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Joplin, Missouri, USA

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Reviewed: Dec. 25, 2005

This was great.I also poured about 1 cup apple cider in the pan and used it for basting.

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SUSHMONGER

Cooking Level: Professional

Living In: Titusville, Florida, USA

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Reviewed: Dec. 23, 2005

Be very generous with the amount of marinade you put under the skin. I carefully put some under the skin on the legs with a baster as well. We basted every 30 minutes. Could not find apple brandy, but additional apple cider worked. Don't forget to brine the turkey for a much more moist result.

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PRINCESSAINE

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Reviewed: Nov. 30, 2005

I made this turkey for Thansgiving - it wasn't very good! I followed the directions - I even marinated the turkey overnight. The meat was FLAVORLESS!! The skin browns extremely fast and was also pretty flavorless. The only saving grace were the vegetables which absorbed most of the maple & herb - and tasted great. I've found that you need to put SOMETHING inside the turkey for the meat to have ANY sort of flavor. Perhaps if you stuff the turkey with carrots, celery and onion, in addition to having it on the side - there would be more flavor. I won't be making this turkey again.

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DKNJ30

Cooking Level: Beginning

Home Town: Teaneck, New Jersey, USA

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Reviewed: Nov. 26, 2005

Best turkey we have ever had I cooked it in a roaster and by the time it was done it was falling off the bone

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Rose

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Reviewed: Nov. 26, 2005

I made the butter ahead of time, and could only find dried marjoram, but the butter came out fine. I used all of the maple butter throughout the cooking time and reserved none for gravy (too many people before have said it was too sweet). The turkey was moist and the skin was crispy. It is a wonderful recipe.

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FLETCHALLB

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Redfield, Iowa, USA

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Reviewed: Nov. 26, 2005

This was a great tasting turkey. I wasn't into the gravy that came out of it though. I like sweet tasting entree's but I felt that the gravy was TOO sweet for a turkey gravy. (especially if you have cranberry sauce too) Great recipe though.

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Chris Wilson

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Reviewed: Nov. 25, 2005

We made this yesterday and received a lot of compliments. It was fairly simple to prepare and the house smelled wonderful. The butter took longer to make than I estimated; I'm glad we made it in advance as suggested. I prepared half the gravy with the brandy and half without... everyone preferred the gravy without the brandy. The brandy was the most expensive part of the meal ($29.00 for a pint) and the most difficult ingredient to locate. If we make this again, we will not use the brandy.

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BONSTEAD

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Reviewed: Nov. 22, 2005

Thanksgiving '04 was my first time cooking for our entire family. This recipe was not only easy for a first timer it was so delicious it had the entire family wanting the recipe. I am cooking again this year in a different state for different family members and of course we are using this recipe! THE BEST

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ZACKARYLOVE

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Reviewed: Nov. 3, 2005

This has great flavor, and the gravy is wonderful!

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RedwoodTrie

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 15, 2005

This was a hit at our Thanksgiving dinner! The gravy that is made from the Maple Butter is wonderful and the turkey was not dry at all. Was very moist and delicious. I used the Oven Bag as suggested by one reviewer but still had to cover the turkey with foil after about 2 hours of cooking. The vegetables went into my turkey soup the next day. I will definitely be making this again. Thanks, Christine for sharing this wonderful recipe with everyone!

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MINASMOM

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Reviewed: Oct. 14, 2005

I used this recipe for my first turkey ever and it turned out very moist and not as sweet as I had feared. I would not make the gravy again as it was a little too sweet and quite odd with the mashed potatos and other dishes, but I will make this turkey for Christmas.

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Elisa

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 24, 2005

This is an excellent recipe. We've used this recipe now for 4 years since we first discovered it here on Allrecipes.com!

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MARKBOWEN

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Reviewed: Dec. 18, 2004

turkey was great... they weren't 100% sure they liked the gravy... they didn't like the sweetness of it. I thought it was awesome myself...

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HONEYBOBUNNY

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Reviewed: Dec. 10, 2004

Very moist, excellent flavor. My family loved it. Will make again.

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Jess51725

Cooking Level: Expert

Living In: Westfield, New Jersey, USA

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Reviewed: Dec. 7, 2004

THE ABSOLUTE BEST TURKEY I EVER HAD!!! Both the turkey and the gravy had the best flavor. It was the easiest turkey recipe I've ever seen. I also put the turkey in a bag, with the reduction, to marinate overnight overnight. I did, however, leave out the lemon. I will definately make this again and again.

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ALLYOOP3412

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