This was my second year making turkey, first time using this recipe. Big hit!! The recipe IS as simple as it sounds with hardly any prep time. I had a 13lb. bird, and elevated it in the pan with a small rack. After preparing as directed (being very generous with the butter, especially near the drums), I covered the entire turkey in foil. (No tent). Basically, my turkey steam cooked. After two hours, I was pleasantly surprised to see it had turned a beautiful golden brown. I only took the foil off the last half hour of cooking, for browning and only basted once the foil was off. I was going to use the drippings to make a sauce or gravy, but I didn't need to. Needless to say, this was the juiciest, most flavorful turkey I have ever eaten in my life. Sp simple, so delicious.

Reviewed On: Nov. 25, 2012

This was an awesome recipe! Easy to make and more wonderful to eat! If you are worrying about the carmelized sugar hardening too fast, mix all the ingredients first, and then melt the sugar and swirl in the baking dish. This way, there is no gaps between swirling and pouring your flan mixture into the dish. Also, as a slight variatioin, I added 4oz. (half bar) of cream cheese to the recipe - to give it a firmer texture, since you're only using three eggs. After the flan had cooled completely (about an hour), we could eat it right away instead of torturing ourselves and waiting overnight. You'll be glad you added the cream cheese! Serving suggestion - serve with a scoop of dulce de leche ice cream - you can't go wrong!

Reviewed On: Apr. 9, 2006

Yummmy! But take a note, you're going to have to bake the potatoes for at least two hours to get them soft enough where you can scoop out the flesh with ease. It was rough! Good stuff!

Reviewed On: May 27, 2004