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Homestyle Turkey, the Michigander Way

Reviewed: Dec. 3, 2008
This is the second time I made a Turkey for Thanksgiving and first time with this recipe. This was fantastic. I had a 13 lb bird, which took almost 4 hours. I didn't even get the lid off before it was done, but it still browned. I used Tony Sachere's (cajun seasoning) in place of the regular season salt. Everything else I did exactly as it said. So much juice in the bottom of the roaster with which to make gravy. I got a lot of compliments. Would have been even more juicy if it didn't overcook a little and have to sit there for an hour before we were ready for it.
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