GREAT RECIPE (with changes!): I used 4 cans chicken broth instead of water & bouillon. I stuffed the neck area with half large onion & secured it. Stuffed the body loosely with celery & half onions. Only used Lowry's garlic salt, celery salt, onion powder & touch paprika for the spices. I also browned the turkey in 400 degree oven for 1/2 hour, took it out added broth to pan, covered it (sealing the foil to pan) & turned down the oven to 325 for rest of cook time. About 1 hr before it was done I checked it, put it back in uncovered to brown more. Moist & Delish! We had this for an early Thanks Giving with visiting son & fiance. It impressed my son so much that he asked for the recipe & made this for their family's Thanks Giving and got RAVE reviews! He said that's the only way he's going to make Turkey from now on! So Good! Gravy turns out fantastic too (didn't need to add any more spices)!

Reviewed On: Nov. 26, 2011

Only changed a few things: I used a couple store bought pie crusts (baked for 10 mins & then filled)- after pie was filled I placed aluminum foil around edges to prevent burning, did NOT use the egg, and bumped up the temperature to 350 for about 80 mins after reading the reviews (glad I did!). Everything else was as written and WONDERFUL! Got RAVE reviews from all the guys at Elk Camp! It heaps up in 2 pie crusts but does bake down so don't be scared of using the whole bunch of apples. I used 6 LARGE granny smith apples and it was just delish! In fact this was my future daughter-in-law's 1st pie she ever made (with just a little help from me) and she loved it so much she made it again for an early Thanksgiving dinner! I am going to make this tonight, but I am omitting the pie crust & adding Oats to the topping for an apple crisp! Can't wait! What a versatile recipe! Super easy & YUMMY!

Reviewed On: Nov. 21, 2011