Reviewed: Nov. 29, 2010

I mixed the 1st four ingredients and sealed the bird for 20 min on 475* and then cooked as suggested. Ran out of honey and subbed with maple syrup. Really, really good! Thank you for the recipe!

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2 users found this review helpful

Reviewer:

Momzilla

Home Town: Sycamore, Kansas, USA

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 26, 2010

Superb!

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1 user found this review helpful

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twojaybees

Reviewed: Nov. 26, 2010

Awesome!!! I used about 3/4 cup honey/corn syrup combination, also 1 t. ground sage. It was perfect- everyone loved even my foodie boyfriend!

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2 users found this review helpful

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Amy

Reviewed: Nov. 25, 2010

I just made this and it was a huge hit! The word "phenomenal" was thrown around quite a bit. My modifications: I put butter under the skin before roasting and used 3/4 C honey and 1/4 C maple syrup.

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3 users found this review helpful

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BabyBlue

Reviewed: Oct. 22, 2010

Awesome! Took the advice of some others and used half honey and half karo syrup, and it was perfect. Loved the gravy flavor made with the drippings. My husband didn't like the sweetness of it, but I thought it was by far the best tukey and gravy I have ever had!

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4 users found this review helpful

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mnmspencer

Reviewed: Jun. 23, 2010

Fantastic! This recipe is super easy and Super Yummy! I cooked by the directions and had to force myself to Stop eating while I was carving!!

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3 users found this review helpful

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edurrer

Reviewed: Mar. 20, 2010

Amazing!!! Will never make it the "traditional" way again. Made this the first time I cooked for my mother in law, was very nervous as she is an amazing cook. It blew her socks off as well as everyone else. Delicious, slightly sweet, very juicy and tender.

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4 users found this review helpful

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Adra01

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Jan. 17, 2010

This is a great recipe. My family loved it. I followed the suggestions of some others and used half honey, half karo. (I am not a real big honey fan.) It was great! The gravy was fabulous. I used the juices, thickened with flour mixed into a little cream before adding to juice. Flavored with a little balsamic, Emeril's essence, garlic powder, salt, pepper. My son doesn't eat gravy, but he loved this one. Thanks MOIRA.

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14 users found this review helpful

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Theywanttoeateveryday?

Reviewed: Jan. 5, 2010

This is funny but I only had light Karo syrup and molasses so I used the syrup and 1 Tbsp molasses. This was the best turkey I've ever made. Definately use again either by the recipe or just like I had to. Thanks so much!!

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8 users found this review helpful

Reviewer:

Loves2cook

Cooking Level: Intermediate

Reviewed: Dec. 27, 2009

The Glaze is amazing. I made this for Christmas dinner, but did not have a full cup of honey. I improvised and added light karo syrup to get the full cup. I was really happy with that add, as it was not a strong over-powering taste that you can get when cooking with straight honey. I also used fresh basil from my garden. The glaze was so flavorful that I also brushed it on the tops of my homemade rolls. They gave a whole new flavor to sticky buns! I am sure you will enjoy this recipie as much as we did! Becky in Arizona....

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30 users found this review helpful