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A Simply Perfect Roast Turkey

Reviewed: Oct. 12, 2010
Made my first (19 lb) turkey using this recipe and it turned out amazing! Not only did it look like something that should be on the cover of a magazine but even the white meat was so moist you didn't need a knife to cut through the carved pieces! The only changes I made: 1. I used chicken stock (made from a buillion w/o MSG) because I didn't have turkey stock on hand 2. I threw in some fresh rosemary at the bottom of the pan as well as a parsnip, a carrot and a small squash - all cut up in big pieces - which I placed just under the turkey. 3. I used just under the half cup of butter asked for (it just seemed like a lot). Probably used about a tablespoon less. 4. I cooked the turkey to an internal temperature of 170 because I didn't stuff it. Perfect!
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Black Bean and Corn Salad II

Reviewed: Jun. 29, 2005
Every time I make this people always love it - and I always wonder why I don't make it more often. It's a great summer salad, and the extra is just as good or maybe even better as it sits in the fridge. The avocados don't even seem to get dark. Sometimes I add 2 avocados since I love them, one & a half red peppers (same reason) and just one 18 oz can of black beans just because .. And the dressing made as is is enough even with some extra veggies. I think the fresh lime juice is what I love the most. Oh yeah, and I add a few cloves of garlic instead of one.
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