Reviewer:

Tania

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Nov. 18, 2012

I made this last Thanksgiving and it was so good I made it again for Christmas. This is my family's favorite turkey recipe now. I think this year I'm going to figure out a way to expand the gravy because we always run out.

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Reviewer:

KrazyDogLady

Reviewed: Nov. 12, 2012

This was the moistest, best tasting turkey I think I ever had!

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Reviewer:

kathy710

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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Reviewer:

Janine

Reviewed: Dec. 11, 2011

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

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Reviewer:

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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Reviewer:

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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Reviewer:

brosto1

Reviewed: Nov. 28, 2011

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

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Reviewer:

GourmetGale

Cooking Level: Expert

Home Town: Hermosa Beach, California, USA

Reviewed: Nov. 27, 2011

Delish. Everybody loved it.

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Reviewer:

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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