Reviewed: Oct. 13, 2009

This was my 1st time making a turkey, and it was perfect! Even my too-hot oven couldn't ruin it! I used stuffing, not just an apple, but otherwise followed the recipe, and it was ugly and delicious! I'm not afraid to cook turkeys anymore!

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dorian

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 7, 2009

I made this for Christmas 08. It was awesome. I added a secret ingrediant (about 10 ounes of caffeine free citris soda (7-up). I also cooked it in a turkey roaster instead of the oven. It was great and the gravy I made from the drippings was incredible!

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teachdiscip

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Reviewed: Mar. 22, 2009

Amazing! I used this method for my first turkey - adding rosemary & basil. It was delicious and ugly - as promised!

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Mama Ali

Cooking Level: Intermediate

Home Town: Oneida, New York, USA

Living In: Woburn, Massachusetts, USA

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Reviewed: Mar. 22, 2009

I made this turkey for a dinner party. It was the BEST turkey. I have never made a good turkey the times I tried before this recipe. The only thing I did different is I coated the turkey in a combination of garlic, olive oil, and italian seasoning. I followed the cooking instructions to the letter.My inlaws really enjoyed eating it.

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The Maker of Dinner

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Like the title says, it was great, tender. but it fell apart when I turned it upside right to cut. Didn't bother anyone that it was ugly as I cut the meat and put on a platter to serve. Everyone loved it. I'll do it again.

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JSTWINKLE5

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Dec. 30, 2008

incredible!

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freylaura

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Reviewed: Nov. 28, 2008

We loved this recipe, I didn't think it was terribly ugly.(Ha Ha) Great taste and very moist.

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MAMADE1

Cooking Level: Intermediate

Home Town: Murray, Kentucky, USA

Living In: Kirksey, Kentucky, USA

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Reviewed: Nov. 22, 2008

I am rating this for the method of baking breast side down. I have my own method of seasoning that I use, so I can't rate this on taste. I only cook "breast side down" for an hour to hour and a half, as it keeps the breast looking nicer. I also put my seasonings in butter and place pieces of the seasoned butter on top of my stuffing, so when it's upside down, it's melting into the meat and my turkey always turns out moist and very flavorful. I also separate the skin on the breast and rub my butter mixed with seasonings underneath. I never use measurements, but perhaps I will this year, so I can post it on this site.

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Goldilocks19

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Nov. 6, 2008

I discovered this "trick" about 7 years ago and will never go back! If I am not hosting, I am a bit pushy and insist on the host doing it this way also. It is the juiciest and best tasting bird you will ever have!

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