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A Simply Perfect Roast Turkey

Reviewed: Nov. 10, 2013
I "road tested" this recipe with the largest roast chicken I could find. Sure, it came out very juicy and had a beautiful color, but in the end I was disappointed. My husband said it tasted rubbery, and to me it was too salty. I think tenting it "steamed it" (as referenced by another reviewer). Maybe it would work better with turkey, as it is not as tender as chicken, but even so, it needed something, like different herbs on the skin; for me, the flavor was just not there. I did put butter under the skin and put celery, onions and carrots in the roasting pan and in the bird, and it was still lacking. The best thing I could say was that it made a good gravy. I am going to use tonight's leftovers to make chicken soup and use my regular turkey recipe this Thanksgiving.
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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 16, 2008
Pretty good receipe. I'm glad I "road tested" this before Thanksgiving. I halved the recipe and used a 6 lb. chicken. The white meat was extremely moist and tasty, but I thought the minced onion was overpowering. I'll cut that in half when I make the turkey. I used no sodium chicken boullion and cut back on the seasoned salt. Can anyone tell me if they've used this recipe to cook a 20 lb. stuffed turkey, and if so, how long they cooked it for? 2 reviewers said it took 6 hours, but they didn't say if they stuffed it or not.
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Sage Pork Chops

Reviewed: Mar. 13, 2005
I thought it was ok. I was looking for something different to do with pork chops. The kids didn't go for the sage and my husband thought it was too salty. Kind of tasted like stewed meat after sitting in the broth for 45 minutes. While it wasn't a disaster, I won't make this again.
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1 user found this review helpful

 
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