Reviewed: Dec. 1, 2008

I was very disappointed. I was expecting it to be VERY flavorful. But it wasn't. I will not use this recipe again.

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Chefette Trisha

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 30, 2008

cooked in bag. added 1/4 cup white wine (not vinegar wine) in bottom of bag. Broth was amazing!!!! WE saved the broth and used it with the turkey left overs to makea shredded turkey soup.

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ladymcjohn

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Reviewed: Nov. 29, 2008

This recipe was good! My kids didn't like the seasoning but all us adults loved it. My turkey was nice and juicy and very flavorful. I would definitely make this recipe again.

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Jesse

Living In: Port Orange, Florida, USA

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Reviewed: Nov. 28, 2008

Very nice and moist turkey with a heavenly smell!! Mixed it up the night before and adjusted amounts for a 20 lb bird. My husband added some butter to this when rubbing the excess on top of the breast along with 1/2 cup of wine to the pan. Wonderful recipe, made excellent gravy. Yummy. This is a keeper, thanks!

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Preshie from CA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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Reviewed: Nov. 28, 2008

This was on Thanksgiving dinner and My family loved it! It was really easy thank you!!!!

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Claudia

Cooking Level: Beginning

Home Town: Guatemala, Guatemala, Guatemala

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 28, 2008

Amazing! This was the 1st turkey I have ever made and it turned out great! This was by far the moistest turkey I have ever ate. I did brine it over night like another reviewer suggested and I think that made it a 5 star recipe. You can also vary the herbs a bit. I bought a pack of fresh poultry herbs which included rosemary, sage and thyme.

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SPUNKYSIMONE

Cooking Level: Intermediate

Home Town: St. Cloud, Minnesota, USA

Living In: Hammond, Wisconsin, USA

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Reviewed: Nov. 28, 2008

As you make this turkey, don't be shocked by the strong flavors before it enters the oven. Once the aroma fills your home, you will build the confidence you have made the right choice. This particular recipe was such a hit, I don't think I will use anything else for quite some time. Very juicy bird, very flavorful gravy was made and everyone kept taking tidbits off the turkey well after dinner was finished. Enjoy, as we did.

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ChefDadWouldBeProud

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Fair Oaks, California, USA

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Reviewed: Nov. 28, 2008

I have been making this recipe for about 4 years now, and my family refuses to let me try anything different. This is so moist, flavorful, and easy that I can't imagine there is a better way to make turkey. Wonderful!

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Lala

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

This is my favorite turkey recipe; in fact, I am making it now. I add some melted butter to the mix. Separating the skin from the meat is not exactly an easy task, but neither is cooking a turkey (and it's soooo worth it). Instead of water at the bottom of the pan, I use a stock (usually chicken) and stuff the cavity with a cut up orange, apple, onion and some celery. It turns out great everytime.

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AEGIALE

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Reviewed: Nov. 26, 2008

Two people said it was salty but I absolutely loved it.

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mustang2b1

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Reviewed: Nov. 25, 2008

This will be the third year in a row I have used this recipe for my holiday Thanksgiving and Christmas turkeys. The flavor is fabulous and the turkey is very moist.

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Heather Venable

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Reviewed: Nov. 24, 2008

My turkey always turns out moist and flavorful. Every year I try to find another recipe for turkey but I always come back to this recipe.

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Lelet

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Reviewed: Nov. 24, 2008

As a graduate from the Johnson & Wales University Culinary Degree program, I am always looking for new recipes to try out, and utilize for work. This turkey recipe is by far the best I have tried!! I did a dry run of it this past Sunday before Thanksgiving, and even the pickiest eater LOVED it!!! The only changes that I made to the recipe, was I brined it overnight, and added wine to the chicken stock... the gravy that comes from this turkey is also the best gravy I have ever made :)

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Ellie

Cooking Level: Professional

Home Town: Fort Wayne, Indiana, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 22, 2008

I made this for a gathering and everyone RAVED about it, even months later, they talk about "that really good moist turkey" I made. I put the turkey in an oven bag as well, and actually, I had late guests, so we turned it down to 200 for an extra 40 min in the bag over the cooking time. it didnt dry out. it was "fall off the bone' tender and juicy.

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skbean

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Reviewed: Nov. 22, 2008

Best way to season a turkey. I have made this for the past 5 years for Thanksgiving and always comes out fantastic. I usually cook the turkey in an oven bag, so it comes out extra moist. Delicious!

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Geppetto DeVitis

Cooking Level: Professional

Home Town: Akron, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 19, 2008

I have used this recipe for my turkey the past 3 years. I use sage and thyme for the Italian seasonings. WE LOVE IT!!!

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Joyce

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Reviewed: Nov. 19, 2008

I make this turkey for Thanksgiving & Christmas every year and it always turns out fantastic. I do cook it inside a turkey bag and it always turns out moist and juicy with wonderful flavors that compliment every traditional holiday dish!

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CowgirlRetro

Cooking Level: Expert

Home Town: Capitan, New Mexico, USA

Living In: Artesia, New Mexico, USA

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Reviewed: Nov. 18, 2008

Instead of water use chicken stock, also roast turkey on the bed of onions-it makes an amazing gravy.

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angreacum

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

I made this recipe for my first Thanksgiving dinner years ago. It turned out excellent. I have made this every year since and everyone loves it. My husband said it was even better than his mom's turkey, and you know their hard to outdo. I also tried the recipe on a whole chicken and it was also great. Try this recipe, you wont be disappointed

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alozoya

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Nov. 7, 2008

Fabulous! This was my first time making a turkey and my dinner guests (mom and sisters) said it was the best turkey they have ever eaten. Everyone loved it! Prior to cooking the turkey, I brined it using the Turkey Brine recipe from this site. The turkey came out a beautiful golden-brown color and was incredibly moist. My 12-pound turkey took around three hours to cook (brining reduces cooking time by 20-30 minutes or so); I began by cooking the turkey breast down, covered with foil, then turned it breast-side-up and uncovered it for the last 45. I forgot to put water in the bottom of the pan, but it still turned out great. I placed an onion, carrot, parsley sprigs, and celery in the turkey cavity. I will be making this again for Christmas with my fiancé’s family and I’m sure it will only get better!

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