Reviewed: Feb. 10, 2012

It does get "ugly" from being turned over, but it also is quite good. Putting fruit in chicken, turkey is always good. I used 2T kosher salt, 1T freshly ground black pepper, 1T poultry seasoning & 1/2T sage. Put 1T in & the rest on.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Dec. 27, 2011

I almost didn't try this but boy am I glad I did! I only left it upside down for an hour, since it was only 9 1/2 pounds, and the breast was NOT dry, for the first time! Thanks so much! It wasn't even that ugly?

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JACQUI623

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 25, 2011

This turkey was wonderful, and not ugly at all! I left the turkey uncovered in the refrigerator overnight to dry the skin. Before going in the oven, I stuffed it with the apple and some fresh herbs, then rubbed it with an herb and garlic butter. The skin was cripsy, and the whole bird was a lovely golden brown color.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LUCIES12

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Cape Coral, Florida, USA

Reviewed: Sep. 24, 2011

I have been roasting my turkeys breast side down for years and it is the BEST way to deliver a very juicy moist bird. I do not tuen it half way through. I promise, you will have a wonderful turkey. Rub with olive oil, season inside and out with salt & pepper and roast at 20 minutes/lb at 325 uncovered till thigh temp reaches 165. (temp will rise to 170 while it stands). Just roast on a bed of carrot, onion, and celery and don't waste your time using a rack. Add 1/2cup water to the bottom of the roasting pan. When the tem hits 165 remove from the oven to a platter, cver with foil and let and stand for 15-20 minutes for the internal juices to redistribute. Remove the veggies from the roasting pan and set aside. Spoon off excess fat and use the pan juices to whisk up a wonderful pan gravy. Enjoy!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

DianeTampa

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Tampa, Florida, USA

Reviewed: Apr. 24, 2011

Made this tonight for Easter and YUM!! I didn't put anything on the turkey skin because we have to be careful about salt and I used 2 large apples to completely stuff the bird. I covered it with foil until the last 30 min, then took the foil off so the skin would brown up. It wasn't ugly at all! Everyone also liked a little extra scoop of cooked apple on their plates. Sadly, no turkey left-overs for me tomorrow.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

kjsboutique

Cooking Level: Intermediate

Home Town: Middleton, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Dec. 25, 2010

The turkey was beautiful! I'm not sure why people say it looks ugly. It was very moist and flavorful. We did a few things might have helped keep it pretty: 1) We cooked for about 2.5 hrs before flipping 2) Turning was a two person process - one person used the handles of big spoons (inserted into both cavities sort of like a rotisserie) to hold the bird up and the other person flipped it.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

amy

Living In: Eldersburg, Maryland, USA

Reviewed: Dec. 22, 2010

Awesome! This was the first turkey I ever prepared, I had a 9-10 punt bird, and it worked really well and tasted exceptionally good. No additional seasoning, I made it exactly as stated, only that I covered it with a sheet of tin foil for a little while to avoid over-browning. I will be making this again.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Swaswa

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Squamish, British Columbia, Canada

Reviewed: Dec. 4, 2010

I have tried different methods of fixing a turkey throughout the years without much sucess. It's either too dry, not done enough, no flavor - but this recipe turned out great. I turned the turkey over after roasting on the breast for about 2 hours so that it wouldn't fall apart.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Elizabeth

Home Town: Colorado Springs, Colorado, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 30, 2010

This was my first time roasting a turkey for the whole family and this recipe was amazing! The turkey was moist and I was free to spend time with everyone, instead of basting it every 20 minutes. You may call it ugly, but the taste is just beautiful!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

secretfox

Reviewed: Nov. 27, 2010

It certainly lives up to its name! It's really ugly but delicious. Tender and tasty, just not pretty. If you don't carve it at the table, that's no big deal.

Was this review helpful? [ YES ]
4 users found this review helpful