Reviewed: Jan. 14, 2012

I have used this recipe now twice, both time it turned out perfect!!!

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Reviewer:

lrd4699

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Reviewed: Dec. 28, 2011

This is my new turkey recipe! So moist, so easy, and the soup I made the next day (boiling down the bones, adding the juices from the roasting pan) was the best I ever tasted. Everyone agreed. Thank you!

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beachbites

Reviewed: Dec. 25, 2011

Not crazy about turkey, that said This was wonderful Might just have changed my mind on the bird, sooooo moist 10lb bird cooked in 2 hrs, only problem I had was whern I went to cut bag Kitchen shears and cut right through the wire from tem gauge.LOL wanted a new one anyway. Merry Christmas all

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Reviewer:

Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

Reviewed: Dec. 22, 2011

Tried this recipe for the whole family last weekend. The turkey was moist and wonderful!The white meat was even moist. Cooked a 14 lb. turkey for 3 hours in the bag, removed from the stove and let it set for 1/2 hour - perfect!

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tfromiowa

Reviewed: Dec. 20, 2011

the best turkey i ever made. I did cook it in a bag.

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nickann75

Reviewed: Dec. 8, 2011

I made this for Thanksgiving this year instead of deep frying and I think this will be a recipe I will use over and over. I am sure that I put too much Champagne in it, but it was fantastic. Texture was great and the meat just feel apart and was so moist. Will probably make again for Christmas!

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julz1963

Reviewed: Dec. 5, 2011

My first time cooking a turkey and i came out great! Loved this recipe! I did a few things differently though. I put bacon on top of the turkey as well as inside the turkey. I also put sweet onion and cloves of garlic inside as well! Came out great! my family was impressed. I also used a brut champagne and i used more butter and garlic than suggested because i like more. :)

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Mkopriva

Reviewed: Dec. 2, 2011

Great recipe! To those who ask about cutting the slits in the bag and the flour in the bag; though I did this with this recipe because I always do when using the turkey bags or oven cooking bags, my husband never does this (he does not believe in reading the directions)! Anyway, it has always been alright without. Unlike the person who said it would cause the bag to blow up and the gas to be blown out in your oven, this has NEVER happened in the very many times he has done this (and I do have a gas oven)! The only way that would happen is if you could somehow seal the bag air-tight, and the ties for these bags will not do that!

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Mariposa410

Cooking Level: Intermediate

Living In: Falcon, Colorado, USA

Reviewed: Nov. 27, 2011

Really hard to get the butter under the skin. Too much champagne, but it was really juicy an good.

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butterflypat

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Home Town: Princeville, Hawaii, USA

Reviewed: Nov. 27, 2011

Had a 15 lb turkey, cooked according to directions on turkey. Used ginger ale instead of champagne, I cut some slits in the bag, and it turned out wonderful, everyone loved how moist it was. Be careful not to tear the skin when you're putting in the butter pats, I did and that very small part that was exposed turned out to be dry. Everyone loved the stuffing and couldn't get enough, and the gravy that was made was great too. Def. going to use the recipe again. Thanks.

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