I made this for Chrismtas Dinner for my family Christmas Evening. It was nice an moist, but don't look to use this as a bird you can place on the table to carve. It was so moist it fell apart when I tried to turn it over in the roasting pan. I also think that it needed less champange as my turkey meat tasted alot of champange. I assumed that the flavor would "cook out" of the actual meat, but indeed it had a champagne flavor. Also, the giblet gravy made with the drippings tasted of the champagne, so, it was good, moist, but different in taste than I was accustomed to.
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I made this for Chrismtas Dinner for my family Christmas Evening. It was nice an moist, but...