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The World's Best Turkey

Reviewed: Nov. 20, 2012
I have used this recipe every year since I first found it. I do rub herbed butter under the turkey skin on the breast meat, and I stuff the cavity with herbs and oranges in addition to the apples. I also buy the cheapest champagne I can find, the high sugar content seems to caramelize nicely on the turkey skin. We always have a fairly large bird, at least 22 pounds, so the cooking time and temperature work fine for me. While I am busy making everything else, this turkey just cooks itself and turns out fabulous. The pan drippings make a very tasty gravy too!
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