Reviewed: Nov. 23, 2004

I made this turkey last year for Thanksgiving and everyone loved it!!! So much that I was left with no left over turkey!!! They raved and raved, all year long in fact. Now they're telling me how excited they are to eat my turkey again. Definately a keeper!

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DOMESTICGODDESSMM

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Reviewed: Nov. 22, 2004

not a review yet...just have a couple questions. this recipe is for a 12 pound bird. how long should i cook a 20 lb.? this is my first thanksgiving for my family AND my fiance's family so i am extra nervous and this recipe seemed both easy and delicious so i am givng it a try. and the apples take the stuffing's place? thanks everyone/anyone!!

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COOKINGCHICK1

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Reviewed: Nov. 22, 2004

I made this recipe for a party of 18 people last year and I was very nervous given that I am by far not a natural in the kitchen and I was cooking for a few true chefs. To my amazement - it was the "World's Best Turkey" anyone had tasted. I would recommended a few minutes longer on the browning time though.

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JBENNETTE

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Reviewed: Nov. 22, 2004

I have made this for 2 Thanksgivings now, and my husband has declared it his favorite. Thanks for the great recipe.

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ELFINDANCER

Cooking Level: Intermediate

Home Town: Wilmington, Ohio, USA

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Reviewed: Nov. 18, 2004

This recipe is the "Greatest" Turkey I have ever cooked....Thanks for the recipe!!

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BIGKEL42

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Reviewed: Nov. 13, 2004

Makes a very moist turkey with very little effort, the meat falls right off the bones!!!! Great and easy recipe for a beginner!!!

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ALANASMOM74

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Reviewed: Nov. 3, 2004

This turkey is delicious!! I've made it for the last three thanksgivings, and it's the only turkey that will be eaten all before people are tried of thanksgiving leftovers.. I put it in the roasting bag with seasonings and champagne overnight, i think it makes it even more tender..the apples are good too..

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DAETHOM

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 15, 2004

This is truly the Worlds BEST Turkey I have ever eaten. My family and friends loved it; they still talk about it. You will not believe how tender and juicy it turns out. I used Granny Smith apples and Martini & Rossi Asti. It was Fabulous. This is the easiest recipe ever. You have GOT to try this turkey.

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RREESE62

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Jul. 13, 2004

This was a very easy recipe to follow with great results. I used gala apples and Andre Cold Duck champagne for the recipe. It was so much quicker and easier than I expected and next time I wont be afraid to cook a turkey. And I cooked it at 325 for 4 hours for a 15 lb bird. Another time I used Andre Brut Champagne and it was a sweet and good flavor.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 21, 2004

very good!

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AMERICANA

Home Town: Santo Domingo, Distrito Nacional, Dominican Republic

Living In: Montclair, New Jersey, USA

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Reviewed: Feb. 16, 2004

My husband and I loved the first turkey we ever made together! I will use this again and again.

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Hailey's Mom

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Reviewed: Feb. 1, 2004

Uncoventional - but turned out excellent! My whole family enjoyed, but a couple complained about the gravy not tasting "traditional". I thought the gravy tasted better!

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SWEET-UMZ

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Reviewed: Jan. 19, 2004

Good recipe, turkey was moist. No strong flavor of Champange or apple. Just good turkey flavor. I cooked a 10 pound turkey for 2 3/4 hours and it was dome perfectly

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cooking in cow town

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Vacaville, California, USA

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Reviewed: Jan. 9, 2004

Thank You so much for this recipe. This was my first turkey and my hubby was sure I would mess it up and it would be too dry. I found this recipe and it sounded relatively easy so I decided to try it. It turned out wonderful, and my hubby is still raving about it. He said it was one of the best turkeys he's ever tasted. Thank you, thanky you. I will be using this again next year.

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CAYLYNSMOM

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Reviewed: Dec. 30, 2003

This turkey was delicious! It was quick, easy and great for those who prefer to make their stuffing on the stove top. For an alternative to this, incorporating stuffing, see my Juicy Turkey Recipe.

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TRAVELER30

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Reviewed: Dec. 28, 2003

This is the best turkey my husband ever ate! I didn't put foil on top and it got brown very quickly. So I added the foil at about 30 minutes into cooking and didn't need to take it off at all the rest of the time. Keep in mind that there is a lot of liquid and if you don't have a large enough roasting pan, the champagne will spill out over the sides (in the bag of course). Next time I am going to try it upside down.

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KATISPANIAK

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Reviewed: Dec. 20, 2003

THIS WAS SUCH AN AWSOME RECIPE!! MY FAMILY LOVED IT, AND THIS WAS MY FIRST TURKEY I EVER HAVE MADE, THANKS, NOW EVERY ONE WANTS THE RECIPE,

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WENDY1024

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Reviewed: Dec. 15, 2003

FABULOUS recipe! And super easy to make too. A caution when using the oven bag. I forgot to read those instructions and you need to add flour to the bottom of the bag so it doesn't burst. I found that out later on and ended up switching bags before I put the turkey in the oven. The turkey was very moist and I added some chicken boulleon to the broth after it was done cooking so I could make gravy that tasted less sweet. I highly recommend this recipe, or the homestyle turkey- michagander way on this website. I've only made 2 turkeys in my life and these turned out better than ones family members have made for years (shh don't tell) Good luck!

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MSDROZ

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2003

I wonder if I didn't do something right, because this turkey was dry and flavorless. Maybe I should have cooked the turkey upside down, I don't know, but the white meat was dryyyy. The dark meat's pretty good, hence the extra star in the review.

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BEXNEW6

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Reviewed: Dec. 2, 2003

My first Thanksgiving turkey and it turned out perfect. Had a bit of trouble figuring out how to remove the neck (was reaching for the hammer when my boyfriend took over), but prepping the bird couldn't have been easier. Season it, squish some butter under the skin and then pour champagne on, in and under the bird's skin, tie close the bag and toss it in the oven. I followed another reviewer's suggestion to cook my 12-pound bird at 275 for 2.5 hours, removing it from the bag and then returning to the oven for another 45mins to brown the skin. Let it sit for another 20 mins before carving and it was amazing. Everyone raved about how moist and delicious it was. Thanks Sarah for the great recipe!

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