Reviewed: Nov. 26, 2009

I tried this method for the first time this Thanksgiving. The turkey was absolutely perfect, and even the professed "non-turkey-lovers" were impressed and had second helpings. We'll use the oven bags every year from now on.

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Reviewer:

Sheila B.

Reviewed: Nov. 26, 2009

Wow, I'll never go back to traditional roasting. The turkey I used was from last season and I wasn't sure how it would turn out. I just happened to have one cooking bag so decided to give it a try. The turkey was brown ( I did use some paprika) and as one reviewer said even the dark meat was good and I don't usually prefer it. The clean-up was a breeze and the gravy was unbeatable. I didn't think it would be done in 3 hours so I cooked it longer but 3 hrs. would have been sufficient. But even w/ cooking iit longer it still was moist and wonderful. Thanks for this recipe!!

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Reviewer:

dmcc408

Cooking Level: Intermediate

Home Town: Grove City, Pennsylvania, USA

Living In: Altoona, Pennsylvania, USA

Reviewed: Nov. 26, 2009

After I brined my turkey, i used this recipe! I did put an apple inside along with celery, onion, salt and pepper. SO MOIST and TENDER...yummy TO BRINE: rinse turkey and sprinkle Kosher salt inside and out of turkey, in a large stock pot dissolve about 1/4 cup salt and 1/4 sugar (i eyeball it) in about 2cups water, then place the turkey in pot and fill up pot with water, try to cover turkey with water, place in refridgerater for 12-24 hrs. Then rinse turkey and pat dry and then proceed with this recipe****You will NOT be dissapointed*****

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Reviewer:

Becki J

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: El Paso, Texas, USA

Reviewed: Nov. 26, 2009

Perfect.Just made my first turkey ever and this was easy and juicy. I added an apple sliced in half,garlic and lemon in the cavity and coated with sage,rosemary and thyme.Thank you

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Reviewer:

Lynne

Cooking Level: Expert

Home Town: Melrose Park, Illinois, USA

Reviewed: Nov. 26, 2009

I just made this today and what a huge success!! This is the first time in 17 years my turkey was perfect!! I did stuff with carrots, celery, onion and apples with poultry seasoning. My whole family raved over it!! Perfection, thank you!!

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Reviewer:

MRSDAVIS21

Cooking Level: Intermediate

Reviewed: Nov. 26, 2009

really easy. This was very good. I must say, you really need to add paprika for the coloring. It adds so much color, which it really needs.

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Reviewer:

Sooki

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Nov. 26, 2009

I made this turkey for Thanksgiving dinner. Instead of using a whole turkey, I used a 9 lb. turkey breast. It turned out really good. It was very tender and juicy. The only complaints I have is that the turkey could have been browner and it could have used more seasoning. I will definitely modify this recipe to our taste and use it again. Thanks!

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Reviewer:

TRE8JSE

Cooking Level: Intermediate

Reviewed: Nov. 26, 2009

I have always used a cooking bag. Since I do not stuff my turkey but make a huge pan of dressing, I sprinkle garlic powder, a little poultry seasoning and black pepper inside the bird and then place the onion and celery (cut into chunks) inside the turkey also. Then bake in the bag. VERY flavorful and moist.

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Reviewer:

ldbayou

Reviewed: Nov. 26, 2009

I cooked this for Thanksgiving and it was fabulous. I stuffed the bird and it was so moist and packed with flavor. I rubbed some olive oil on the skin. This will become our family tradition. Thanks for sharing.

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Reviewer:

C Stalnaker

Reviewed: Nov. 26, 2009

I have made this for years I rub the skin with a little oil, also if you have alot of side dishes to perpare like I do you can cook it overnight in the oven at 250 degress and it will be perfect when you get up

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