Reviewed: Dec. 30, 2011

Just amazing! Over the years I look for ways to make holiday turkey juicy and memorable. I now have the recipe that I was looking for!

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Reviewer:

christine0118

Cooking Level: Beginning

Home Town: Redding, California, USA

Living In: Gulfport, Florida, USA

Reviewed: Dec. 29, 2011

I make this turkey every Thanksgiving. I use a bottle of cheap white wine instead of the Champagne. It's always juicy and flavorful. My family loves it.

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Reviewer:

rachelkayz

Reviewed: Dec. 26, 2011

My 1st turkey. was beautiful. Very Moist. only problem was my vegetables didn't roast well, so they weren't as tasty as I thought they would be & I ended up tossing them. I used fresh herbs & about tripled but can't taste them (or anything else so much really... the flavoring was really subtle. my turkey was 20 lbs though. so maybe that affected things) I probably should have used dried or rubbed them under the skin. (but I tend to like my food spicy or strongly flavored. not the recipe's fault) plus I didn't follow it to a T. the 5 stars were because it was SO easy, almost no maintenance and it was still really wonderful. Prettiest one I've seen in person, like out of a magazine.

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Reviewer:

Cynthia

Reviewed: Dec. 24, 2011

I only made the recipe up to the Salt (I stuffed my bird), but my husband and I really enjoyed this. I did modify this a bit though. I didn't have lemon pepper, so I used a smoked pepper that we got from a Tea and Spice company instead. I mixed all this together first. Since I didn't want a dry rub, I took a stick of butter (softened) and 3 Tbsp of Lemon Juice and mixed everything together. It was easy to rub under the turkey's skin; and when it was done the skin (which I don't usually eat) was so crisp and flavorful. The aroma in my home was so seasonal and my neighbors came and asked me what smelled so good. When I let them try a piece the instantly wanted the recipe. I will absolutely use this again.

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Reviewer:

Anna

Reviewed: Dec. 21, 2011

This will be my Thanksgiving turkey recipe from now on. I've used the spices with pork roasts too and had excellent results.

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Reviewer:

bkowiese

Cooking Level: Expert

Reviewed: Dec. 20, 2011

If you're using a baking bag, don"t forget to vent it (poke it, cut it, whatever) or your turkey might explode. This was SOOOO moist and juicy, my family raved and asked for the recipe!

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Reviewer:

yum-me

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 11, 2011

This is by far the BEST turkey I have ever had - even more moist than a fried turkey. The first time, however, I substituted sparkling cider for the champagne. The 2nd time I used the champagne. It was very moist and delicious, but next time I use the cider. It added an extra layer of flavor. There was no need for cranberry sauce because of the moist and flavorful meat! Thanks for a recipe that allows me to be proud of the beautiful golden turkey that tastes as good as it looks!

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Reviewer:

tadamo

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 11, 2011

very juicy- enveloped turkey in foil tent rub butter and herbs under breast

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Reviewer:

Margemerli

Reviewed: Dec. 11, 2011

This was my first time ever making a turkey and it was THE BEST! So easy...will definitely make this every year...

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Reviewer:

yummy

Reviewed: Dec. 4, 2011

This was my first year cooking for thanksgiving. I have to say this is probably the best Turkey I have ever had, and I am not a fan of turkey. I got so many compliments on it. It is so moist, and everyone could taste the flavors!! Amazing! This recipe will be yearly tradition with my family! My brother who always makes the turkey wants this recipe! Thank you! Loved it!

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