Reviewed: Nov. 19, 2012

This will lead to a dried out turkey. Turkey dries when the internal temperature reaches over 150 degrees. I would suggest taking it out at 145 degrees and letting it rest - otherwise, horribly dry turkey and the need for gravy. Let it rest for 20 minutes.

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9 users found this review helpful

Reviewer:

Terry

Reviewed: Nov. 19, 2012

This is a terrific recipe- I would add more step- before cooking, I always brine the turkey -Frozen or not, it comes out really yummy-here's what I do- in a bucket I put one can of orange juice concentrate, 1/3 cup of coarse pickling or kosher salt, 1/3 cup brown sugar and enough water to cover most of the turkey.If you have the space, put this into a cold space, a fridge is best if it has room for about 12 hours before cooking. Then do the recipe as suggested adding 10 garlic cloves into the cavity.

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12 users found this review helpful

Reviewer:

judig

Reviewed: Nov. 19, 2012

Made this turkey recipe many times!! Turned out wonderful- juicy and tasty

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4 users found this review helpful

Reviewer:

Rasberry

Reviewed: Nov. 19, 2012

I started using this recipe after I found it on here a few years ago. I have been the official turkey roaster ever since! I use ginger ale. I scale it down when I bake a chicken! Always perfect!

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4 users found this review helpful

Reviewer:

DottiePen

Reviewed: Nov. 18, 2012

I've been making turkeys for 20 years, and this one was the BEST! I've tried slow-roasting, the bags, basting every 1/2 hour... this was the easiest and moistest bird of the lot. I followed the directions exactly. I did prepare the bird the night before and put it in the fridge overnight. Pretty sure that didn't alter the results either way. The 17 lb. bird I cooked took a total of 5 hours, 15 mins, which was longer than I expected, but it was worth it. Golden brown skin, moist breast meat, and succulent dark meat were worth the wait. My family loved it so much, that they've requested it in place of the Christmas ham!

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15 users found this review helpful

Reviewer:

mellyn

Reviewed: Nov. 11, 2012

We used this recipe last night and it was amazing. The turkey came out delicious and moist. All our guests commented on this being the best turkey they have ever had. We did make a few modifications:We added 1 tablespoon of chicken bouillon to the spices. We doubled the carrots and celery and added one lemon. Everything that didnt fit inside the turkey, we put around it. We also rubbed the outside of the turkey with butters and herbs in order to get the golden brown look. It was great. This will be our go to recipe from now on. =)

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Reviewer:

AllZebrasYawn

Reviewed: Oct. 30, 2012

This was my first time cooking a turkey it came out juicy and very flavorful it was a great first experience.

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2 users found this review helpful

Reviewer:

fmg401

Reviewed: Sep. 6, 2012

This was absolutely the best turkey I have ever had! It will definitely be my holiday turkey recipe from now on. My son loves it so much we make it once or twice a month. It it extremely easy and so tender. I didn't even need cranberry. I did make some adjustments to it though. I brined the turkey the night before (rub with salt and place in water overnight in the fridge). I also used pink champagne which gave it a wonderfully sweet taste. I didn't have oranges so I squirted the inside with lemon juice for the citrus taste and added chopped carrots and apples in the cavity. The apples absorbed the wonderful champagne flavor! So good! The gravy is fantastic! I also cooked it in the roaster oven (15-17 per pound) so that the house wouldn't get hot and left the oven free for other things. I would like to add that I do not like champagne as a drink because of the flavor and I still LOVED this!

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11 users found this review helpful