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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Pandora Spocks

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Reviewed: Jul. 20, 2009

the FIRST turkey i have made that was edible. a cook is only as good as her recipe...right!?!?

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amberwrites

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

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Reviewed: Jul. 18, 2009

I made this for Thanksgiving one year and my whole family loved it! The only regret was not having a bigger turkey. I never knew brining was so crucial for a moist turkey. Loved it!

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Cdodrill

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jul. 18, 2009

Definitely very moist and super juicy! The white meat was gobbled up before the dark! My family really enjoyed this recipe, I WILL be making this again. After seeing the comments about adding more vegetables, I threw in some squash, garlic, and potatoes. Interestingly enough, my baby carrots didn't cook through! The veggies inside my bird were still quite crisp as well. Next time, I'll double the veggies and add a little more flavor!

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Lycoris

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 18, 2009

this was the best turkey ever. It was so moist! I agree that this is the only turkey recipe i will use again!

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risa

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Reviewed: Jun. 11, 2009

If possible, I'd give this 10 stars. This is the only recipe I will ever use when roasting a turkey. I made two for church and one for our Christmas dinner. Even the left overs in the frig stayed moist and tasty. It was a picture perfert turkey; evenly browned from top to bottom.

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Patricia Canerdy

Cooking Level: Expert

Living In: Flat Rock, Alabama, USA

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Reviewed: May 18, 2009

I always use this recipe without brining it.

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Karen1956

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Reviewed: May 17, 2009

My first Turkey and everyone said it was there best they have ever had.

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Mae

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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Reviewed: Apr. 22, 2009

This turkey was very tasty, I'm sure because of the brining. As someone else mentioned, however, I had a heck of a time turning it over, and mine was only 12 pounds. Next time I will cook it right-side up and baste it. I cut back the salt to 1 1/4 cups because of the size of the turkey. I am glad I did not use more because it would have been too salty. I also stuffed it with our favorite stuffing recipe. I cooked it for 4 hours at 350. Thank you!

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Karen S.

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Reviewed: Apr. 14, 2009

The most amazing turkey ever.. i lost the recipe for quite some time and now that i found it again i cry. lol it was that good, what i added though was brown sugar to glaze it in its last 20min, amazing WOW!!!

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srkejg

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Perfect Turkey

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