In my 45 years of cooking , I have made turkey for the holidays about that many times. This year was by far the best tasting turkey I have ever cooked. The taste was just the right amount of salty and juicy. Cooking the bird breast side down is the key to moist white meat as well as dark. I followed this recipe completely with the exception of pouring the white wine in the turkey cavity that was stuffed with the recommended vegtables and not over the ones that were in the pan and I did not flip the bird as I left it breast side down throughout it's complete cooking time. Oh, and don't forget to pour yourself a glass of white wine to toast your Perfect Turkey.
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In my 45 years of cooking , I have made turkey for the holidays about that many times. This...