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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Reviewed: Apr. 14, 2007

This was an amazing recipe. The turkey itself was moist and yummy and people just couldn't get enough of the gravy!

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Angie

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Reviewed: Apr. 10, 2007

i altered this a bit, didn't cook in a bag and used white wine instead. THE KEY TO A SUPER GOOD TURKEY IS TO PUT IT BREAST SIDE DOWN IN YOUR ROASTER PAN! mine was so juicy we had to pick it apart, the knife wouldn't slice it. the gravy was super good too.

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helenasmommy

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Apr. 6, 2007

This turkey got RAVE reviews at our house!! I used non-alcoholic sparkling cider.... it was expensive, but made all the difference. The butter under the skin also makes it excellent. I'm not normally a huge Turkey dinner fan, but this was fabulous. And the gravy was just sweet enough. Really different, but good!

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TONIPERRY

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Reviewed: Jan. 31, 2007

I think this was a awful recipe however the technique is wonderful. I have been using cooking bags for years for turkey, roasts and ham. It makes the turkey very moist and great gravy. The gravy in this recipe was a bit acidy from the champagne.So give a cooking bag a try but add spices that you like.

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BOLOTY

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Reviewed: Jan. 29, 2007

My first attempt at a turkey, and this recipe ensured that it was a success! Turkey came out of the oven moist and the leftovers stayed that way.

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JARBOE

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 15, 2007

Everyone loved this turkey, very moist and tasty.

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Damaris

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Reviewed: Dec. 30, 2006

Pretty moist.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Dec. 24, 2006

This was the most moist delicious turkey we ever ate. I followed the recipe to a T and it was fabulous. The skin was very dark, and I thought that I had overcooked it, but after we pulled the meat off the bone (it was too tender to cut) the serving platter looked awesome. Will definately use this reciped again and again.

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Dec. 23, 2006

first turkey ever attemted, and now i have to make one every freakin holiday.this recipe is awsome.

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mattatak

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Reviewed: Dec. 12, 2006

Perfect!

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Becca Devi

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Reviewed: Nov. 29, 2006

Loved this recipe-just one question: were we supposed to make "slits" in the oven bag prior to cooking? I would really appreciate it if someone would respond to this question. Thanks so much.

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johanna

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Reviewed: Nov. 26, 2006

I just used this recipe for my first turkey, and got rave reviews from everyone. It was so juicy and tender, and the champagne made a wonderful gravy. I cooked mine in a Nesco roaster, breast down, and added portabello mushrooms to the juice to use for the gravy - I think I have my new Thanksgiving tradition. Thank you so much for the great recipe!

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Maria

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Reviewed: Nov. 25, 2006

I've made this turkey for the last 2 years (for about 8 people), and it's turned out to be fantastic each time. the meat is so moist it practically falls off the bird. This year I added a handful of fresh, chopped rosemary inside and outside of the bird, which made it wonderfully fragrant.

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FOLIETA

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Reviewed: Nov. 23, 2006

Just finished Thanksgiving Dinner using this recipe it was the best turkey I have ever made!! I used Sparkling Apple Cider instead of Champagne just because I wasn't sure how the recipe was going to turn out but WOW everyone raved over it and how juicy it was. I stuffed the bird with apples and stuffing (it was a 24 pound bird) The stuffing and the gravy made from the juices both turned out spectacular. Thanks for a great recipe!! I will definitely use it for Christmas too.

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intent

Cooking Level: Expert

Living In: Parkersburg, West Virginia, USA

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Reviewed: Nov. 23, 2006

Incredible recipe! The meat simply fell off the bones. I usually don't like white meat, but this recipe made it as moist as the dark meat. Thanks!

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barbatl

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: Acworth, Georgia, USA

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Reviewed: Nov. 20, 2006

I do about the same thing except I roast my turkey upside down {it makes the breast very juicy} & add an orange to the cavity. I also use regular white wine...makes delicious gravy!!!

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Anita C

Cooking Level: Intermediate

Home Town: Brookfield, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 19, 2006

I made this Turkey for Thanksgiving last year. It come out wonderful! The only thing I was not fond of was the flavor of the gravy. The Champagne did make the gravey to sweet. I even used a dry champagne. All in all it was a great recipe, if you don't use gravy :) Thanks

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mld685

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2006

This has become the recipe for every turkey we make! We love it...it's moist, tasty, and smells GREAT as it's cooking!

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MOM2KJS

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Reviewed: Nov. 17, 2006

this was the best!! I made this for Cristmas last year and this was my 1st time making a turkey. I bagged the turkey and also used sparkling apple cider instead of champayne it was so moist and the best turkey ever!

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DONNA

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