The World's Best Turkey
I used this recipe the first time I ever cooked a turkey. It is unbelievably juicy and I now use it every year. I also inject my turkey with garlic infused olive oil and this also does WONDERS, but the champagne just gives it a rich flavor.
For those of you who have asked, DO NOT CUT THE BAG!!!!!!! I do open the bag about every 45 minutes and baste the turkey (and to avoid the top from sticking to the bag). I also open it to use the turkey juices to make my stuffing and gravy. I also will brown/roast the top by opening the bag/uncovering the top of the turkey when it's almost done. If that doesn't work, then cut it open so you expose the breasts (that sounds so wrong, lol!) to get a perfectly browned turkey, but only do that at the very end, towards the last 15 minutes.
Anyway, this is an awesome recipe - please try it!
1 user found this review helpful
Nov. 25, 2008