Reviewed: Nov. 20, 2009

This smelled great and was AWESOME! We actually used all the veggies and drippings on the bottom of the pan and from inside the turkey cavity to make a turkey soup using the carcass and leftover bits. Added some Cavatelli pasta and it made a perfect hearty soup - with a great flavor! Suggest getting some tin foil big enough to line the bottom of the Turkey pan to make the transfer of all the goods on the bottom easier. We will be using this recipe from now on. Already have had great reviews from family! Thanks for a keeper - made us not 1 new recipe, but 2 great ones!

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CHEFFERNAN

Cooking Level: Expert

Living In: Linden, Virginia, USA

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Reviewed: Nov. 18, 2009

This works great on that whole chicken that was forgotten in the back of the freezer. In fact, brining the frozen bird works even better than fresh (Thaw before brining). Maybe because it's dry and soaks up more brine. I mix up my brine adding brown sugar or whole allspice or herbs to add more flavor. I butterfly the chicken and let it dry out over night in the fridge, this does make the skin crispy. I put the chicken in a large freezer bag and stand it up in a large measuring cup during brining. This ensures that all the bird is in the brine and no leaks in the fridge. Juicy and flavorful every time.

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J Hoskins

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Reviewed: Nov. 15, 2009

this IS the perfect Turkey. I have never had a turkey that tasted so good in my life! AWESOME!

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Michelle

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Reviewed: Nov. 14, 2009

My first Turkey I ever made and it turned out WAY better than expected! I made it tonight as a practice! EVERYONE Loved it! Thank you VERY much for sharing this recipe!!!

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InLoveWithMySoldier1026

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

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Reviewed: Nov. 11, 2009

This turkey recipe was wonderful! It turned out moist and delicious. I wouldn't change a thing!

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SPALOMBI

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Reviewed: Nov. 8, 2009

Best turkey we have ever had! My family was very impressed and can hardly wait for this years dinner!

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jude

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Reviewed: Nov. 4, 2009

I purchased a cooler specifically for brining the turkey since I don't have a pot large enough nor do I have room in the fridge. In Colorado it's cool enough that I can set the cooler outside overnight and usually into the next morning till I'm ready to cook the bird. Brining the turkey makes a HUGE difference in moistness!

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grammyjammy

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Reviewed: Nov. 4, 2009

Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the stock pot overnight, I put the turkey & brine mixture in a oven bag, squeeze out the air, and tie it shut. Put the bagged turkey in a cooler with ice overnight.

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redamber

Cooking Level: Expert

Home Town: Kenmare, North Dakota, USA

Living In: El Dorado, Kansas, USA

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Reviewed: Nov. 3, 2009

Great turkey recipe. I didn't even roast breast side down, just left it up the whole time and basted twice. It was amazing. I don't agree with the wine pairing though, Chardonnay doesn't go well with turkey, a sweeter white or Rose goes much better.

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L. DeVille

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Reviewed: Oct. 21, 2009

I had my in-laws and parents over for Thanksgiving! What a great recipe! I also stuffed turkey with 2 chopped granny smith apples and used fresh herbs such as sage and rosemary (made a big difference). Make sure you rinse of brine well after soaking for 12 hrs, and definitely leave in fridge for at least 2-3 hours before roasting. I placed turkey on a rack and like the recipe states, turn over 2/3 of the way during roasting. I used two big bbq forks to turn over the turkey, and it was not difficult. Basting turkey with melted butter browned the turkey and this is reason you need to turn over, and baste rest of turkey. I will use this recipe again for Christmas dinner.

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Merse05

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Reviewed: Oct. 18, 2009

I made this for my first Thanksgiving with my husband and me. It was a complete success, and everyone is looking forward to is this year. It's the best I've had thus far.

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Kendal

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Oct. 14, 2009

This was my first turkey ever-- a 19lb bird!! I was skeptical at first about the salt-water over-night soaking, but the end result convinced me! It was so moist and tender. Everybody was so impressed. The only thing I did different was the stuffing: I added bread stuffing to all the veggies. Definitely a keeper!

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Kloe

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 13, 2009

Roasted a chicken with this recipe and stuffed with classic bread stuffing.

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Kendra

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Reviewed: Oct. 12, 2009

Wonderful!...I made just a few slight changes...I had to fry/steam my veggies a bit in the end, as the carrots didn't cook all the way through in the turkey...I will par boil the carrots next time. I also added a little more of all the veggies and put everything inside the turkey (instead of some inside ands some outside)...didn't want the veggies to be to salty...also I suggest adding water and extra thyme to the wine in the pan...makes for an amazing gravy...excellant recipe... a definate keeper!

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chikp

Cooking Level: Expert

Home Town: Sparwood, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Oct. 11, 2009

This was good. even though i did turkey breast, it came out juicy, tender, oh so good! my mom was shocked/surprised that her 20 yr old daughter cooked for the first time did it so tasty... and my bf, he ate like 3/4 servings!!! he loved it!!! thank u so much.. i didnt do it for thanksgiving, i did a pre thanksgiving bash to practice... and it came out great!!! cant wait for thanksgiving!

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soany1

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Reviewed: Sep. 27, 2009

Turkey was great, flavorful, and moist!! The presentation on the other hand wasn't great. It didn't have the beautiful golden skin as in years past. I guess that's the sacrifice!

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HELLOKT

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Reviewed: Aug. 14, 2009

My absolute favorite turkey! I have made this about 4 times now! I will never go back to the old way. The only thing I do differently is I use an oven bag to put everything in! Makes it even more moist, so moist the meat falls off the bone!! mmm

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@},--'-----

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Aug. 4, 2009

I don't eat any kind of poultry but this was a BIG success. The most frequent comments were about how moist the turkey was. I always thought that cooking it in a "turkey bag" would result in a moist, enjoyable turkey. No comparison, according to my guests!

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vickibiscay

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Reviewed: Jul. 30, 2009

I made this turkey for Thanksgiving, but forgot to rate it. Shame on me! What a fabulous turkey!! Moist, tender, succulent. And the gravy made from the drippings was unbelievable. We only eat turkey at Thanksgiving usually, but I find that I crave this now and find it hard to wait for November to come around to enjoy it again. I will say I had a hard time handling my 18 pound turkey in terms of putting the salt all over it and getting it in a big stock pot and making space for it in the refrigerator to brine, but I won that wrestling match eventually. :-) This is definitely the recipe I will use for turkey from now on. Thanks so much for finally curing my dried out tasteless turkey blues!

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