Reviewed: Nov. 27, 2009

This was the first time to prepare a turkey. The prep process was not difficult or time consuming. The turkey was moist and delicious. The stuffing at the bottom of the roasting was very oily and not preferable to eat. However, next year I will strain it and use the juices to make an amazing gravy. Highly recommend this recipe.

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Jabberfrog

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Reviewed: Nov. 26, 2009

wonderful taste and very moist

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Dale

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Reviewed: Nov. 26, 2009

Well I tried this recipe today for Thanksgiving and it turned out awesome! Everyone loved it. My 85 year old father in law wants the recipe!! It was moist and the skin was done just right. I did not start the turkey with the breast side down. I cooked it breast side up (I was afraid to turn it) being the 1st time trying it with guests. Next time I will try breast side down. Thank you for the recipe can’t wait to try it again.

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Dave

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Reviewed: Nov. 26, 2009

This recipe did call for something additional... Couldn't quite put my tongue on it, but overall. This was an excellent recipe and I will definitely be sticking to this recipe for next year. Hope all of you had an excellent "Turkey Day".

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TwiceinaLifetime

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Reviewed: Nov. 26, 2009

This turkey is delicious!! Preparing this fantastic dish today. Very easy to make and great results. Thank you.

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dearmartha

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Reviewed: Nov. 26, 2009

The juiciest and tastiest turkey ever!

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Missy

Cooking Level: Expert

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Reviewed: Nov. 26, 2009

W/ 24 lb'er planned 5 1/2 to 6 hrs. BUT hit 180 in 2 1/2 hrs.

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Chip

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Reviewed: Nov. 25, 2009

Did in a dorm room and it still turned out great! nice and moist, flavorful! Excited for leftovers!

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Kyle McCormick

Home Town: Somerset, Pennsylvania, USA

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Reviewed: Nov. 24, 2009

I made this turkey for my son's preschool Thanksgiving Feast... it was great!! I added a lot of extra carrots to the pan and the veggies were amazing! I also made a butter/flour roux based gravy from the drippings. I will definitely use this recipe again! ***Regarding flipping a hot turkey*** I took my square pot holders and sealed them in Ziploc bags then used them to turn the turkey over. Kept my hands from burning and kept my pot holders clean. Worked great!!

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Stephanie R.

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Nov. 23, 2009

I used this "Perfect Turkey" recipe last year and it was fabulous! My husband HATED whole turkey before this one. He always complained of turkey being too dry and un-flavorful. Well, he absolutely LOVED this recipe. I had to look it up again this year so that I can prepare my "Perfect Turkey"! Thanks Shelly White and thanks AllRecipes!!

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vcuschere

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Reviewed: Nov. 22, 2009

For the first time in my families Thanksgivings, I was the one to make the Turkey. This was an excellent recipe. I was nervous on how it would come out, since I had never made a turkey before. I got rave reviews! Everyone has now dubbed me the Turkey cooker for the holidays. My husband even told me that he usually has to have lots of gravy, because of dry turkey, but he could gobble this down without a bit of it! The only variation I made was using a flavor injector. I simply used the juices from the pan (I cooked it in an electric turkey roaster as opposed to the oven) and re-injected them into the turkey. Absolutely wonderful!

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Susan Kuehn

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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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