Reviewed: Nov. 8, 2009

I've made this two years in a row now and it always comes out great, follow the instructions for the turkey bag, so you cut slits in it, but every time i've also cut the bag open before it was done so that the skins could get crispy. to keep the turkey from sticking to the bag, put some butter on the breast where the bag would touch. Last year I added some onions to the cavity because they can get sweet as well... amazing both ways!! This will be my 3rd year making this and my first year hosting. Can't wait for everyone to dive into this turkey!!

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DreamWriter

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

Amazing! Super moist and the remaining juices added great flavour to the gravy (take off of the fat first!)

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Snockers

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Reviewed: Sep. 25, 2009

This was really great! Turned out so good There were no left-overs.

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zness

Cooking Level: Expert

Home Town: Honea Path, South Carolina, USA

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Reviewed: Mar. 26, 2009

Great unique recipe. I also added onion and celery to the "oven bag". The turkey was very good, and the broth was fantastic! I saved the juice, skimmed off all of the fat, and strained out the apples/onion/celery and made a fantastic pot of turkey noodle soup, using a home made egg noodle recipe from this site. I will be using this recipe again. Thanks!

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GoBeavers

Cooking Level: Intermediate

Home Town: Tualatin, Oregon, USA

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Reviewed: Mar. 18, 2009

Fantastic! I have made this recipie several times, and referred it to everyone I know. I will never cook a turkey any other way! To answer the question about cutting slits in the baking bag: I cut slits in my bag every time.

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micarpenter

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Reviewed: Feb. 26, 2009

Absolutely wonderful. My only comment is that to watch out if you're using a bigger turkey, as you'll need more champagne. The first time I made this recipe I neglected to adjust; guess I was looking forward to having the rest of the bottle for myself! Remembering to adjust amount needed made a HUGE difference in the moisture. Phenomenal.

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Rachel Columbia, MO

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Reviewed: Jan. 5, 2009

I have made this turkey 2 years in a row and I LOVE it!! My family requested this turkey in advance and they were not disappointed. The only thing I change is that I add the entire bottle of champagne for added moisture. It is delicious!

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Megan B.

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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Reviewed: Jan. 4, 2009

This turkey was the most moist turkey I have ever had. This recipe is definitely a keeper. I did cut slits in my bag per the instructions on the oven bag. I also added some onions to go alongside the apples stuffed inside.

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emma04

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Reviewed: Jan. 2, 2009

followed recipe for our 13 lb Xmas dinner bird.. a hint of boiled chicken more than Turkey was the outcome. will stick to the roasted method [ no bag] next time and save the Champagne for consumption with the bird .. It cooked much faster than recipe indicated 2hrs so as suggested in other reviews 275degrees would be a better choice perhaps . Gravy was Ok but no one raved about it .. Will not repeat this one

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Flavour Finder

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 26, 2008

For my first Turkey ever I used this recipe & tweaked it just a bit and all I can say is WOW!! I have never had such a flavorful or moist turkey. I stuffed the turkey with apples, onions, tangerines & carrots with a ton of cinnamon both in the cavity and under the skin. Per a suggestion I saw on another recipe I covered the turkey in slices of bacon to help seal in the moisture & season the drippings. I cooked my 12 lb turkey in a bag & put slits in it as per the directions & it was done in exactly 4 hours. While moving the leg to the side to get a good temp reading with my thermometer the bone literally came off in my hand! The turkey was so tender & the drippings made a fabulous gravy by adding sour cream and flour. My family raved throughout dinner about how the turkey turned out. Who knew champagne would do the trick?! I'd highly recommend trying this recipe & can't wait for Xmas dinner at my place again next year.

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chrissyrose

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Reviewed: Dec. 19, 2008

This was NOT the best turkey I've ever had nor did it come out moist. I will stick with my regular method. The turkey had no flavor of the items inside. I usually cook mine in a bag with fresh herbs under the skin. I will do that next year. Thankfully, the stuffing was the best I've ever made! Lol

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MJ

Cooking Level: Expert

Home Town: Mount Vernon, Illinois, USA

Living In: Eugene, Oregon, USA

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Reviewed: Dec. 14, 2008

It was easy to make and really tender. I recommended to anyone.

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Cynthia B

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Reviewed: Dec. 4, 2008

It was just ok, very moist, but not outstanding. I wanted a turkey that would knock your sock off, so I will continue looking!

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mel

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Dec. 2, 2008

After searching for a good turkey recipe, I was confidant that this was it. This recipe did not disappoint. I had a free very large Foster Farms turkey 24.5 pounds. I pretty much followed the recipe with the exception that I injected the turkey with a whole bottle of cajun butter injection. I did the butter under the skin and seasoned the WHOLE turkey with salt pepper and garlic. Since it was such a large bird, I did use the whole bottle of champagne and I used a very dry type. I cooked the turkey in my convection oven on 325 for four hours. Two hours breast side down and then the rest breast side up. I let the turkey rest in the bag for about an hour. Using a very sharp knife, I was finally able to carve a turkey the way it was supposed to be done. This turkey was by far the best turkey ever. So juicy even almost a week afterwards. I froze the remaining since there was so much good meat. Thanks for a great super easy recipe.

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Stasia

Cooking Level: Intermediate

Home Town: Sonora, California, USA

Living In: Modesto, California, USA

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Reviewed: Nov. 30, 2008

I hosted my first Thanksgiving this year and it was an absolute success! My dad is still talking about how moist the turkey was! As some other users have posted, I was concerned whether or not to cut holes in the baking bag. I cut holes to remain onthe safe side and everything worked out well. The bag did stick to the skin of the turkey a little bit but was easily pulled off. I reccomend this recipe to everyone!

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maggie12983

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Reviewed: Nov. 29, 2008

I made this recipe for thanksgiving this year and my husband took one bite and said it was the best turkey he's ever had in his life! It was so moist and juicy, it just fell off the bone. Thanks for the great recipe! I will definitely be using this again next year.

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stephanie

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Reviewed: Nov. 28, 2008

This was my first time making the turkey for Thanksgiving, and my entire family was impressed. I did follow the directions on the ovenbag box to add flour to the bag before placing the turkey and also cutting a few slits on the top before baking. I used the entire bottle of champagne, at the time I thought it was too much, but it was just right - had plenty of drippings to make the gravy. I did add a bouillon cube to the gravy to counter some of the sweetness from the champagne. Also following some suggestions from other reviews I added a cut up red onion to the inside and an extra apple (mine was a 20lb turkey). After about 2 hours in the oven I cut up the top of the bag so the skin would get nice and crispy. It took about 3 hours to cook and after letting it rest for about 30 minutes the meat was falling off the bones. I'll definitely be making this again for Christmas.

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JsBride

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Washington, D.C., USA

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Reviewed: Nov. 27, 2008

This was the best turkey my family has ever had! I added pears as well.

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gonenam

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Reviewed: Nov. 27, 2008

My husband and I do not drink so when I saw "champagne", I was a little hesitant to try this recipe. This was only my second time to ever prepare a Thanksgiving turkey on my own. I couldn't be more happy that I tried this recipe. Since I only have two of us to cook for, I had to alter the recipe just a teeny. We used a 7lb bone-in turkey breast, and a whole onion (I didn't have any apples)-other than that I followed the recipe to the letter. This is by far the way to go when preparing a turkey. You just put everything in the roasting bag, put it all in the oven, and walk away. The turkey was falling off the bone and was the juiciest turkey breast we have ever had. Don't worry if you are not a champagne aficionado. The meat does not retain any of the true champagne flavor and the drippings make a fantastic gravy! The gravy is hearty and full of flavor and has an added tang that is unexpectedly good. I will no longer go to the trouble of preparing turkey in the traditional manner. This recipe is an absolute keeper! Thank you for such a wonderful recipe.

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RAND519

Cooking Level: Intermediate

Home Town: Round Rock, Texas, USA

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Reviewed: Nov. 26, 2008

I cooked for 12 people for an early Thanksgiving. I used this recipe but had a 20 lb. turkey. I doubled the apples but the rest was the same. I let it sit on the warm stove top in the bag for at least an hour to reabsorb juices. This turned out excellent and so juicy. My brother-in-law, an avid chef took home the recipe to make for Thanksgiving day. Everyone loved this!! I will always make my turkey this way. Just make sure you give your turkey time to rest in the bag before cutting. Also, turkey baked in cooking bags tends to cook much faster. Thanks for the recipe.

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Terri

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Brainerd, Minnesota, USA

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