Reviewed: Nov. 24, 2007

This recipe wasn't as amazing as I was expecting it to be. For personal preference, I didn't use the champagne, but followed everything more or less. I added a few more spices inside and outside the bird, and added some onion and carrot to the apples inside and outside (used cider instead of champagne). Given, the turkey was just as moist as all of the other reviewers said it would be, but the flavor wasn't remarkable. It wasn't bad, just not "the world's best." Sorry to give a low rating--it wasn't a bad recipe (in fact, I'll probably be using the oven bags more often now), but it just seemed like effort for nothing out of the ordinary--with no apple flavor, at all.

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KB

Cooking Level: Beginning

Home Town: Yakima, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 23, 2007

I have never roasted a turkey in my life, and when I saw this recipe, I felt the courage to do so... I'm glad I did because my family raved all about it! I used sparkling cider like the other reviewers did, and added quartered onion to the quartered apples for stuffing. I gave it 4 instead of 5 because the bag started to stick on the skin after 3 hours. Was it suppose to be at 350degrees? I opened the bag up, thinking that if I didn't do it, we would end up with a plastic/skinned turkey! I also rubbed sage, marjoram, salt and pepper all over the turkey. Delish! Thank you for this great recipe! I will make it again next year - this time, with real champagne!

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mia26

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Reviewed: Nov. 22, 2007

I had high hopes for this after all the wonderful reviews, however we thought it was your average turkey... It wasn't as moist as we expected. We watched carefully for doneness, so I know it wasn't overcooked. But, within 5-10 minutes of seeing it was underdone, the turkey seemed to implode on itself. Very odd indeed. I won't do this one again. I did inject the turkey prior to cooking with broth, garlic, and spices - that was yummy even though the meat was dry.

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Alaska Eduktr

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Nov. 22, 2007

First Thanksgiving cooking for my inlaws. This recipe was absolutley perfect. Moist, tender, perfectly browned. Just perfect. The only variable I made was to drop the temp to 325 @ 15 mins per pound. I couldnt have asked for a better recipe.

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terryallenmartin

Cooking Level: Professional

Home Town: Phoenix, Arizona, USA

Living In: Prescott, Arizona, USA

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Reviewed: Nov. 22, 2007

You can't beet this one for a first time recipe! We couldn't "carve" the turkey, as it just fell of the bone. I used a white Zinfandel and the light fruity flavor made for fantastic gravy. I would recommend this one no mater how novice or expert of a cook you are.

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christian

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Nov. 22, 2007

Amazing. Also, i did substitute the champagne for some Sparkling cranberry/apple cider. I also put other berries with the apples. Makes a great aroma while cooking.

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Jonathan

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: New York, New York, USA

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Reviewed: Nov. 21, 2007

This recipe did not work for me! Granted, this was easy to do but it didn't brown correctly in the bag. It produced so much juice that the turkey starts boiling instead of roasting. I had to cut open the bag and siphon the juice out. I then had to get my 2-toned turked to even out. I won't be doing it this way again.

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Butteredcorn

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Reviewed: Nov. 21, 2007

The apples and champagne didn't really make a difference in the taste of the turkey, and it was't very moist.

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ReneeMorrow

Cooking Level: Intermediate

Home Town: Jefferson, South Carolina, USA

Living In: Simpsonville, South Carolina, USA

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Reviewed: Nov. 21, 2007

I haven't used this recipe, but I do think if you don't puts slits in the cooking bag, you could probably expect some sort of Thanksgiving explosion in your oven. I would follow the instructions on the box of bags regarding slits.

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MAMA2EANDJ

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Reviewed: Nov. 21, 2007

Some people asked about poking holes in the bag. I have never done it this way; it seems to me that a lot of the steaming/poaching would be lost and thus, moisture as well. It looks in the oven like the bag is going to explode; it puffs up enormously! But it's never exploded in our kitchen and the turkey comes out moist and tasty :) HTH

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Tiffani

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Nov. 21, 2007

Easy, not dry and very yummy!

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JENNYBEND

Cooking Level: Beginning

Home Town: San Mateo, California, USA

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Reviewed: Nov. 20, 2007

I LOVE this recipe, I used it two years ago at Thanksgiving when I made my first turkey for my in-laws. The bird literally fell apart, it was so moist, everyone loved it and I was able to make a ton of gravy from the drippings. I used it again last christmas and I'll be using it this year too!!!

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christine

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Reviewed: Nov. 20, 2007

i found that adding some apple sauce under the skin with the butter gave it a really good applewood sort of taste, the recipe itself turned out great, I have made this recipe 3 years running and will again make it this year. tip use sweet unsalted butter not margerin,

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Austin

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Plantation, Florida, USA

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Reviewed: Nov. 15, 2007

I tried this recipe 2 years ago and it is a Thanksgiving staple now. Very easy and the white meat turns out perfect. If this is your first time cooking a turkey, this is the perfect recipe.

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char

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Reviewed: Nov. 13, 2007

QUESTION PLEASE: as somebody else inquired, do we cut slits in the bag, per instructions on the box of cooking bags? The recipe doesn't say. Thank you for responding!

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Andy

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Reviewed: Nov. 3, 2007

Love this recipe! Turns out great everytime!

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ERDAMAN

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Reviewed: Oct. 2, 2007

Excellent! This is the family turkey recipe from now on. I can't wait to cook it again. Using a cooking bag makes it so much easier ... no mess, no basting and always delicious.

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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Reviewed: Sep. 5, 2007

Took this to a work pitch-in. I prepped the turkey the night before (rinse, dried, and skin pulled up.) At 3:30 I woke up turned on the oven...shoved the butter under the skin, seasoned the skin (I used Cajun seasoning), shoved onions in the cavity, used white wine instead of champange and went back to sleep. Not only was this a great novelty item to bring in late August, but it was so tender (thank goodness) I was glad I forgot a carving knife...just to watch the gals ooooooooh and ahhhhh as the breast meat fell off the bone!

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Fancypants

Cooking Level: Expert

Home Town: Central, Indiana, USA

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Reviewed: Aug. 21, 2007

This was the juiciest turkey I have ever made. We had this for Thanksgiving and it was a huge hit. We will be using this recipe every year!

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racharn711

Cooking Level: Intermediate

Home Town: Winchester, Virginia, USA

Living In: Plano, Texas, USA

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Reviewed: Aug. 5, 2007

This is my staple Thanksgiving turkey. After dusting the roasting bag with flour, I rest the turkey inside it on a bed of whole carrots, celery, and big onion chunks. Wonderful!!

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Da Shast

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Columbus, Ohio, USA

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