Reviewed: Dec. 7, 2004

My 18 pound turkey was done to moist perfection in just over 3 hours. I was surprised that the skin actually browned pretty nicely. The only change I made to the recipe was to spread the turkey breast skin with about 2 tablespoons of butter before putting it into the oven bag. I had a LOT of fat to skim off the juices before making my gravy, so I'm not sure how good an idea it was, or if it was needed.

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182 users found this review helpful

Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Nov. 19, 2003

I have used this recipe for years. It is so easy, cleanup is a breeze, the Turkey stays very moist, and you can cook it longer,and not dry it out. I have made it stuffed, and without stuffing. great both ways. my family just loves it, and I usually get invited to cook the bird, even if we are the guests.

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429 users found this review helpful

Reviewer:

LRPOULSON

Cooking Level: Intermediate

Reviewed: Nov. 25, 2004

THANK YOU!!! all i hadd was a turkey, a leftover bag, and 8 people coming in 5 hours......

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79 users found this review helpful

Reviewer:

RONWHITE

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Living In: Deltona, Florida, USA

Reviewed: Dec. 7, 2004

A huge THANK YOU! Finally a great tasting, moist turkey that doesn't need to be stuffed!

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4 users found this review helpful

Reviewer:

CINDYA1971

Reviewed: May 5, 2005

My mom has made turkey this way for years and now I do too. We put garlic powder, onion powder and paprika on the skin the day before. It never dries out and it can be left in longer if you need some more prep time for your other dishes. Cleanup is a breeze!

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402 users found this review helpful

Reviewer:

KELZONE

Reviewed: Nov. 25, 2005

My stepfather has been cooking turkeys in a bag for as long as I can remember so when it was finally time to do my own well this was the recipe I chose. I grabbed a cheap remote thermometer that you leave plugged into the turkey which made figuring out when to pull it out very easy. For my first turkey I was very happy to hear people saying "wow this is really good and moist."

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6 users found this review helpful

Reviewer:

TRACE333W

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Centreville, Virginia, USA

Reviewed: Dec. 28, 2005

Love this! I will never prepare a turkey another way! When I pulled the turkey out of the oven, it looked like the turkeys on the covers of home magazines! Perfectly golden, and even the white meat was moist and tender. Thank you so much for sharing this recipe, it will be in my favorites file!

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12 users found this review helpful

Reviewer:

IVERYGIRL

Cooking Level: Intermediate

Reviewed: Nov. 13, 2006

I have tried this recipe and it really works!! Another thing I added was a half apple with thyme & rosemary tied onto it and stuffed into the cavity, instead of the stuffing. It made the turkey extremely succulent. And so easy!!!

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115 users found this review helpful

Reviewer:

Emily Valdez

Reviewed: Nov. 14, 2006

i have made this turkey for two years going on three this year. the turkey comes out really moist and good. it has become a turkey tradition in our home.thank you for this recipe

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84 users found this review helpful

Reviewer:

gisela81

Reviewed: Nov. 22, 2006

This was my first attempt at a turkey dinner. It was easy, not at all as hard as I thought. Hardest part was defrosting my frozen turkey overnight. I put half an apple in the cavity (picked up from another reviewer), and buttered up the beast along with salt and pepper to taste. Turkey came out great, it was moist and flavorful, I used a convection oven along with a probe to cook turkey to the right temperature (I used 184 degrees) and it finished in about 2 hours 45 minutes.

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5 users found this review helpful