Reviewed: Nov. 6, 2006

I make this turkey every year and it turns out great. Just a note to answer a couple questions I have seen, I do cut slits in the bag and I use Asti for my champagne. It is delicious and everyone raves about it.

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VicRose97

Cooking Level: Expert

Home Town: Montague, Michigan, USA

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Reviewed: Oct. 24, 2006

Delicious! Baked breast side down to help keep moist.

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Jamie

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

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Reviewed: Jun. 1, 2006

The juiciest, best-tasting turkey ever!

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BKENNEDY76

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Apr. 28, 2006

Like everyone else I'd give high marks for juiciness and flavor. HOWEVER, I took my 12 lb. bird out after only 2:45 mins at 350 (my oven temp is accuarte) and the meat was actually pulling back from the leg bones. I should also say that I had my turkey sitting on the kitchen counter for 2 hours before I started cooking it. If I would have left in for 3 1/2 hours I would have had saw dust. Also, looks-wise, this bird is only average.

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PW

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Reviewed: Apr. 14, 2006

this is the best recipe ever!! The drippings also make a fantastic gravy. I have used it now for three Thanksgiving and everyone loves it!!

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kk

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Reviewed: Mar. 27, 2006

I was very surprised at the taste of the turkey. The beast meat was juicy and very tasty. Although, the champagne was a little strong – it gave the bird a great flavor. I would most certainly use this recipe again.

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MsCKPR

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Fort Washington, Maryland, USA

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Reviewed: Jan. 28, 2006

WOW!!! This was my first attempt at a turkey and it turned out wonderfully...my husband is not a fan of turkey...but he could not stop raving about this. The white meat was so moist it just fell apart. Gravy was also really good.

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Sarah

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 20, 2006

I have made this for thanksgiving two years in a row and everyove raved about it! It comes out unbelievably juicy and simply delicious! I cubed two apples and stuffed the cavity to have enough to serve with the turkey. I also took the turkey out of the roasting bag about 2/3 of cooking time to prevent the skin from sticking to the bag and basted every twenty minutes after that until it was brown and crispy. I highly recommend this recipe!!! The flavor is amazing and it's so easy to prepare! The apples and the champagne really follow through in this recipe, you won't be disappointed!

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CINTHYA1981

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Reviewed: Jan. 15, 2006

I made this for Thanksgiving dinner and it turned out great. This recipe will be a staple for my "Turkey Dinners". :)

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EIRREHS124

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Dalhart, Texas, USA

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Reviewed: Jan. 14, 2006

I made this for thanksgiving. The turkey tasted good, I might even make it again. The apples inside the turkey lose all their sugar after cooking, and get soft. The oven bag makes it so you can't baste the turkey, but like I said, it still turned out good.

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A. Cascio

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Reviewed: Dec. 30, 2005

This was fantastic! I used half a red onion and half an apple on the inside, and we used sparkling apple juice instead of champagne (cheaper). The only issue was we did not buy a thermometer, and it didn't cook all the way through in the time allotted. It might be because this was a free range ornagic one, but who knows. We laughed, tossed it back in, and when it came out it was insanely juicy and absolutly amazing. This was the first turkey I have ever cooked, and now my family swears that they won't be using any other recipes now, it was so good. Thanks so much!

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HEARTOFSILVER

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Reviewed: Dec. 28, 2005

We had this for christmas dinner. Everyone loved it. The baked apples inside made the house smell so good.

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chrissy83

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Dec. 27, 2005

This recipe is wonderful & I will for sure use it again. My entire family talked about how wonderful it tasted the entire evening. It's a hit & so easy!

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just1jill

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Reviewed: Dec. 26, 2005

I used this recipe to make a 20lb turkey. It took 2 1/2 hrs. at 350 degrees. Inside I added 1/2 an onion and cinnamon. This really added to the flavor of the meat and gravy. Also I put butter betwen the skin, and on the outside I added butter, tyme, sage, and marjoram. This made some tasty skin. My family loved the gravy and moist turkey!

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ltlmsmfft

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2005

This was my first attempt at a turkey. It was simple to make and the white meat was so moist you would have thought it was dark meat. we cooked it at 500 for the first half hour and used foil to cover it instead of an oven bag. the last half hour we let it brown without the foil on it. It was a big success and the apples tasted great.

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Mariah

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Dec. 25, 2005

My turkey was falling off the bones and did not transfer easily to the serving platter, but who cares with turkey this tender and delicious!

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jay

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Dec. 24, 2005

I used this receipe for my first turkey and it turned out great! Moister than my mom's (shhh don't tell). Everyone liked it so much I'm doing it again this Christmas. I added some extra seasonings my second time around and it was even tastier.

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Sarah

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Reviewed: Dec. 24, 2005

I made this last year as my first turkey cooking experience. My husband is still talking about how good and moist it is! I'm making this for Christmas dinner with all the family this year. Thanks for a fool proof recipe!

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LittleBetty

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Dec. 16, 2005

VERY GOOD, THE TURKEY WAS VERY MOIST. MY FAMILY LOVED IT

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TRIISH

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Reviewed: Dec. 12, 2005

This was the very first whole turkey I ever cooked and for Thanksgiving at that for the whole family(s) and friends. I used a 19 lbs bird and added mushrooms, sage, rosemarry, and thyme. Plus I basted it throught the cooking process after 2.5 hours. It turned out the best !!!!!!

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Eric the Snowboard Chef

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