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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Reviewed: Jan. 17, 2008

Turned out perfectly moist and was so easy to do! Will definitely use this for all of my turkey dinners.

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FUFARFITA

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Reviewed: Jan. 5, 2008

My daughter used this recipe for Christmas - it was her first turkey!!! I thought it was GREAT and hope she carries on the tradition!!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

It was good but I was not that impressed

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mom of two

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Jan. 2, 2008

This was my first time in charge of making the turkey and it came out perfectly. I kept the turkey in the oven for about 3 hours. Might limit that to 2 hrs and 45 min. next time. Very easy and the turkey was very juicy!! Rave reviews!

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LaurenElyse

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 30, 2007

The recipie turned out exactly what I expected from following this recipie. It was my first time ever cooking a turkey and the Apples soaked up all that wine..Now that's some good stuff.. I'll be making this recipie again next year for Thanksgiving.

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Masterchef07

Home Town: Stevens Point, Wisconsin, USA

Living In: Lexington Park, Maryland, USA

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Reviewed: Dec. 29, 2007

I made this for Chrismtas Dinner for my family Christmas Evening. It was nice an moist, but don't look to use this as a bird you can place on the table to carve. It was so moist it fell apart when I tried to turn it over in the roasting pan. I also think that it needed less champange as my turkey meat tasted alot of champange. I assumed that the flavor would "cook out" of the actual meat, but indeed it had a champagne flavor. Also, the giblet gravy made with the drippings tasted of the champagne, so, it was good, moist, but different in taste than I was accustomed to.

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samantha

Cooking Level: Expert

Living In: Brandon, Mississippi, USA

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Reviewed: Dec. 26, 2007

Perfect, the skin was awesome and the turkey was moist. The mushy apples in the middle made a great topping!!

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Chef Boy Ar De Angelina

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Reviewed: Dec. 25, 2007

All I have to say is WOW!!!! So perfect and truly THE WORLD'S BEST TURKEY!!!! FOR THE USERS THAT KEEP ASKING : Yes make sure you cut slits in the roasting bag and make sure you flour the bag too or the skin will stick. My turkey was completly wiped off the table and there were only six of us! All gone...I also used the drippings and sauce for gravy and I used the gravy recipe from "Easy Turkey Gravy" and they both combined excellent! This was the first time i made turkey and now I have enough confidence to make Thanksgiving Dinner. TIP: FIRST MAKE THE TURKEY BREAST SIDE DOWN AND IT WILL BE REALLY JUICY. I flipped it back up to the other side the last hour and removed the bag so it could brown. I basted it with melted butter every 20 minutes until it was ready. If you are making your first turkey this is the recipe for you. Thank you for posting this recipe!!!!!!!

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aviva

Cooking Level: Expert

Home Town: Jerusalem, Mehoz Yerushalayim, Israel

Living In: North Miami Beach, Florida, USA

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Reviewed: Dec. 25, 2007

This is the only way I make a holiday turkey now. Easy and good, a keeper in your recipe box

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jayann1

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2007

Hands down, the best turkey ever. I recommend opening the bag around the last 30 minutes of cooking for nice browning and to avoid the bird from getting to mushy. Also, a meat thermometer to get that 170 degrees right on the head!!

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BrooklynDave

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Reviewed: Dec. 17, 2007

I have used this recipe three times now. My step mom has used it, after I told her about it. It is by far the easiest, tastiest, turkey you can make. I like the champagne gravy that it creates in the oven. A definite choice for the novice turkey chef

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Sarita

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Reviewed: Dec. 5, 2007

dean loved it alot... the best turkey many had ever had...

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 4, 2007

E X C E L L E N T!!! First time baking a Turkey and it came out PERFECT! The whole entire thing was gone. No leftovers! Minor adjustments: Like a few others here, I used white wine instead of champagne. I also used aluminum foil instead of using a roasting bag. I tented it loosely for the first 1 1/2 hours and untented it for the next hour. After an hour I flipped the Turkey over, loosely tented it again for 30 minutes and untented for another 30 minutes. I also basted every 30 minutes. Breast side down first! Let it stand for 20 minutes before carving ;) Yum!!! Will definitely make this again.

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Victoria

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Reviewed: Dec. 3, 2007

I have never cooked a Turkey in my life and I and not the cook that the rest of my family is but everyone was blown away at how moist this turkey was even after being in the fridge overnight. Thanks for making my first ever Thanksgiving meal a huge hit!!

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Laura

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Reviewed: Nov. 29, 2007

I've never attempted a turkey before, but this was super-easy and delicious! It was so tender, that when I went to carve it the meat just fell right off the bone. Simply wonderful!

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Stacy

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Reviewed: Nov. 26, 2007

I made this for thanksgiving this year and it was Amazing! yes add the slits the bag or it'll burst on its own. This was my first turkey and I highly recommend it. Couldn't be easier or tastier!

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VeryNewCook

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Reviewed: Nov. 26, 2007

The best turkey yet. Moise

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GARR5

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Reviewed: Nov. 25, 2007

Pretty darn good. I would leave out the butter next time, as it made some of the meat really "greasy".

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Meandmsjones

Cooking Level: Intermediate

Home Town: Minocqua, Wisconsin, USA

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Reviewed: Nov. 25, 2007

Sorry to rate this when I haven't even tried it yet, but how can someone give it a bad review, when they didn't follow the recipe? The whole point of this recipe is to add champagne, this should add to the flavor, as it is acidic and will carry the flavors into the turkey. Don't give it a bad review after you chose to remove the main ingredient (besides the turkey, lol). I am planning on making this for Christmas and will update my review after I try it.

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