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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Reviewed: Nov. 25, 2008

I also suggest injecting the turkey breast with olive oil and rubbing the spices beneath the skin too. I know this is a year late-but to answer the questions, you do NOT make any slits in the bag. Make sure you open the bag every 20-30 (i was paranoid but it was worth it!) and baste your turkey.Then tie it shut once more. The last 15 minutes I removed the bag so it was browned on top. You guys must try this recipe! I made my very first turkey with this recipe and people who had been making thanksgiving meals for 20 years asked me how I made it so moist and tender. G'luck!

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Monakhd

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Reviewed: Nov. 23, 2008

This is the best turkey I have ever made (I've made it about 10 times). It has turned out moist and delicious every time and each time I'm invited to a family gathering I'm asked to provide the turkey (that's the only drawback I've seen to this recipe)! I've only seen a few people have problems and here is how to avoid them. First check the temperature of your oven with a thermometer before putting the turkey in - just because the dial says a certain temp doesn't mean your oven agrees. Also make sure you brine your turkey the day before (look for recipes here to do so - it makes a big difference). You also need to make sure the butter is properly distributed in pats under the skin. Always make sure you adjust the amount of the ingredients for the size of the turkey! Some people prefer to add a little less champagne so the gravy isn't affected as much. Lastly I would imagine that some of the people having trouble with dryness might have used a frozen turkey and didn't allow ample time to thaw and they probably didn't brine it which is the secret to increible, moist, turkey. Another tip for Thanksgiving - try making a Pumpkin Marble Cheesecake - easy and delicious!

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Stephanie Marushia

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 22, 2008

Hands down this is the best and easiest turkey recipe ever!!! it was crispy on the outside and moist inside. My family and friends love it!! I have made this 3 years in a row. It puts other turkeys to shame.

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cookincakes

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Reviewed: Nov. 22, 2008

This recipe makes a fantastic turkey! I happen to work for a restaurant company and was blessed enough to have one of our chefs help me through the turkey baking process. We baked a pre-bird to test the recipe (this was my first time cooking turkey). We followed the recipe making only a few modifications as suggested by some of the reviewers (white wine instead of champagne, adding a red onion, etc.). Not only was it easy, it was absolutely delicious! I've never had a juicier bird. I will be making this for Thanksgiving this year and look forward to showing my family what a turkey SHOULD taste like!

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GoBux

Cooking Level: Beginning

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Reviewed: Nov. 18, 2008

I wanted to know what type of Champagne everyone used? Thanks.

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Lyric

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 8, 2008

I had never cooked a turkey in my life and chose this recipe for last Thanksgiving. It was delicious! Very very juicy and flavorful. For Christmas I tried a different recipe and regretted it after the first bit. This holiday season, I will definitely be using this recipe again.

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Jean

Cooking Level: Intermediate

Home Town: Fountain Valley, California, USA

Living In: Louisville, Colorado, USA

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Reviewed: Mar. 26, 2008

I had 12 guests over for Thanksgiving two years ago and used this recipe. Everyone loved it and now for every family function where turkey is served I am required to make this. One thing i do differently is put stuffing inside the turkey instead of the apple. The champagne doesn't alter the stuffing flavor at all. The turkey does take a little bit longer to cook.

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Kym

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Reviewed: Mar. 13, 2008

I've made this turkey a few times now. Using a different size turkey each time. I do add extra everything basically. I really like to taste the seasoning. But, I think overall this recipe is great, and really adds a different spin to turkey.

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JESSICA312

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Reviewed: Feb. 21, 2008

Couldn't taste the apple or champagne...maybe it was a bad bird...

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kimnrog

Cooking Level: Beginning

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 31, 2008

This was the first turkey I ever made and it was great. I will follow the suggestions next time to cut the bag for the last 20 minutes or so. The turkey was so moist that we couldn't cut it!

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Suzanne

Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: Jan. 26, 2008

I didn't end up with an out of this world turkey with this recipe...although I DID end up drunk :) The turkey was good but nothing as amazing as I had expected. I DID put slits in the bag as directed on box - GOOD. And the turkey DID brown more than I had expected using the bad - GOOD. but...overall, save your champagne for yourself, not some big bird.

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karin

Cooking Level: Intermediate

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