This was amazing! Cooked a 20 lb bird for 3 1/2 hours - temp got to 190. We stuffed the cavity with sliced apples and onions, in addition to adding onions and celery to the floured Reynolds bag. We rubbed the bird with softened butter, and seasoned with salt, pepper, and garlic powder. I don't if this helped, but I accidently cooked the bird breast-side down, and the breast was nicely browned, CRISPY SKIN, and as juicy as I've ever eaten. My mom is the best cook I know, and this blew away anything she's ever made for Thanksgiving! Without question, this was the best turkey I've ever had (including deep-fried), and I will never do turkey any other way again.

Reviewed On: Nov. 27, 2009