recipe reviews for:

Sherry's German Turkey

“Give your Thanksgiving dinner a twist this year. You will be pleasantly surprised at the indescribable flavor of this turkey. Well, WOW comes to mind. I got the general recipe from a German friend of mine with an added twist of my own. I have had so many raves about my turkey that everyone now comes to my house on Thanksgiving. Definitely a crowd pleaser, there has never been left over turkey at my house. Thanks Evelyn :)”

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Reviewed: Jan. 15, 2012

This recipe saved our Christmas...what a wonderful bird! We brined our bird first, then followed this recipe. It was moist, tender, savory! My mother-in-law tends to be a bit of a picky eater and she even had seconds. This will be our "turkey recipe" from now on.

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NellyBelly103109

Reviewed: Jan. 3, 2012

This what the first turkey I have ever made. I had received a turkey from my fiance's mother and immediately started looking for recipes. I received this recipe in an email and decided to give it a try. I had an 18 pound bird so this recipe was perfect for it. I found it a little difficult to get the ingredients inside the turkey. After cooking, my fiance did the honors of carving it up. It literally fell off the bone! He said it was the best turkey he ever had---even the breast was fairly moist. The only issue I had was that I will probably cook it half an hour longer next time, and rub the spices under the skin of the breast for even more flavor. Overall, a delicious bird.

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Oliemarie

Cooking Level: Beginning

Reviewed: Dec. 29, 2011

I used poultry seasoning.

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susanmeyer28

Reviewed: Dec. 25, 2011

Interesting recipe, as in the "Soul food" spice rub (with the ingredients as noted by another reviewer) was was well worth making,definitely a keeper for poultry rubs, very complex flavour. I'll be making more of that. I solved the bacon overcooking problem with a simple foil tent sorta idea about 1/2 hour in. The bird and bacon came out nicely browned. That all said, I wouldn't bother making this again, the bacon fat overpowered everything, and really, if you want to taste bacon, don't bother with the stuffing at all, grease/oil will cover citrus and apple flavours every time. The bird was very moist, but I think that's more about the cook in bag technique and the quality of the turkey in the bag than using a bacon wrap.

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mackie

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Dec. 20, 2011

My roommate and I made this, with an addition of spices between the skin and meat, and a substitution of lemon for orange. We cooked it under a foil tent because we didn't have a bag. It came out amazing. The meat fell of the bone, it is delectable and juicy. I didn't intend to change the recipe, really, I just didn't have an orange and Steve Reichlen recommends the spices under the skin.

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charrlie

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Sacramento, California, USA

Reviewed: Dec. 19, 2011

Been using the cavity filler for years so the only thing new for me in this recipe was the addition of the bacon which for me did not add a lot of flavor. Might try it again but was not really that excited about it in the end.

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TPFEISEL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lancaster, Ohio, USA

Reviewed: Dec. 6, 2011

This was ok, didn't really make it any more moist than when I cook it normally.

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imswennish

Reviewed: Dec. 4, 2011

Simply Delicious - and the Aroma it filled the house with was to die for !! I used 2 packages of Applewood bacon (created an 18ib "Bird in Bondage") - inserted a rack into the cooking bag first...then the Bird - and in alittle over 4 hrs she was done to perfection...browned all the way around with no greasy bottom...tender, moist and oh so very Tasty !!

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Kelly Anne

Cooking Level: Intermediate

Home Town: Hacienda Heights, California, USA

Reviewed: Dec. 3, 2011

Sounds great. Hope my hubby will let me make this next yr. He doesn't normally like fruit with meat. To lmh32683, when you have drippings, you need to separate the fat out from the other liquid. There is a fat separater cup, you can buy. I just get a large spoon & skim the top; that is where the fat stays. Hope this helps.

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Grandma to two

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Dec. 2, 2011

I didn't use a turkey bag, used thick cut smoked bacon and wove the strips over my 16 lb. bird. Not only was this the prettiest bird I have ever done, it was by far the juiciest and most delish!!!!

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