Reviewed: Jan. 1, 2012

it didn't turn out moist. I think that I started basting it early enough. So I will try again.

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Janine

Reviewed: Dec. 11, 2011

This is excellent! We are going to make it an annual Thanksgiving treat.

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AlexEndorian

Reviewed: Dec. 9, 2011

Followed recipe exactly as stated and the turkey juices and syrup starting burning within the first 10 minutes. I turned the oven down to 400 and it still kept burning the bottom of the pan enough so that the smoke alarm went off. I turned it down again to 375 but I had to add water to the bottom of the pan. Turkey ended up very dry. I will not make this again. I will stick with my traditional way of roasting the turkey from now on.

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CGUILLAU

Reviewed: Nov. 29, 2011

I made a 20 pound turkey for 8 adults and 3 kids. Before I was able to fix my plate over 3/4 of the breast meat was gone. Two of the kids told me it was the best turkey ever and I watched more than one adult hover over the platter and gobble it up. I may be a bit impartial since I prepared it, but it was the best turkey I have tasted.

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brosto1

Reviewed: Nov. 28, 2011

Best turkey EVER! Drop the temperature to 325 degrees, though.

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GourmetGale

Cooking Level: Expert

Home Town: Hermosa Beach, California, USA

Reviewed: Nov. 27, 2011

Delish. Everybody loved it.

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Natalie

Reviewed: Nov. 27, 2011

Excellent turkey--I agree, don't cook it on 450 the whole time. I only cooked it at that temp for 1 hour and it was already turning too dark on the top. I say just cook it at 350. Anyway, it was very flavorful and my boyfriend made turkey carcass soup the next day (an allrecipes.com recipe) and it was delicious because of the flavorful turkey--didn't need to add any other seasonings, just a little more salt.

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pcotten

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Nov. 27, 2011

This is the best turkey I've ever made! I used a turkey breast and followed the recipe except I forgot the vermouth - we didn't miss it though. My husband went on and on about how good it was. Thanks for sharing your wonderful recipe.

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SMOORE1313

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Granby, Colorado, USA

Reviewed: Nov. 27, 2011

I've been banned from the kitchen for many years. My husband won't even let me near the pots and pans for dinners. He let down his guard and allowed me make another attempt at cooking. Well, I found this recipe and gave it a shot. I am so glad I did!!! This was amazing. (I didn't use vermouth and I don't know what it is.) Originally I was just going to put the turkey in an oven bag with some seasonings. I still used the oven bag for the first 2 hours, which kept the juices contained and the meat super moist. The last hour I removed the bag so the turkey would get a nice crisp to the skin. You could taste the different flavors - the skin had a tasty flavor, the meat had a seasoned flavor. I took the drippings and thickened it up with some cornstarch, which was a great gravy! I now have the new title of Turkey Chef for the remainder of my life. This will be the recipe that I will be using.

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Reviewed: Nov. 26, 2011

This was my first GOOD turkey, or really GREAT! I was initially overwhelmed to make it, but the hardest part was separating the skin from the body, I just had the spice thyme, that was a chore chopping that up, the basting was kinda fun watching the skin get browner each time. I basted it while it was in the oven, I had read somewhere to take it out of the oven, but in the oven was fine. It was a 15 pounder, took 4 hours. It was fantastic!! It was also juicy. My sister, a very good cook, said you could taste the flavor of the turkey, everyone loved it! Thanks!

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