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Juicy Turkey
sunnysand56 - November 15, 2006 03:28:18 PM PST
Very easy to follow and the turkey is not dry. I have been using this recipe for 3 years. Never had a bad turkey yet. The color of the turkey is beautiful. Follow the recipe step by step. This is a keeper.
I have been using this recipe for the past 4 years and it truly is the perfect roasted turkey. Always perfect and flavorful and extremely easy. Follow the directions to the "T" and your Turkey will be wonderful!
jbakke%40ameritech.net - November 21, 2006 11:05:39 AM PST
Been using this recipe for the last 4 years, and it has yet to fail me. Don\'t forget to stick the legs in first for the first three hours - it makes a big difference. And for the wine, use a California Chardonnay - they have a tendancy to have a fairly buttery flavor which is very complimentary to the turkey.
What is this obsession with the soaked cheesecloth?
Richard - November 20, 2007 09:34:07 PM PST
Frankly, I\'ve never understood why this method of soaking a cheesecloth in butter and draping the bird is so popular. Most of the time I\'ve had it served in this style the whole thing becomes a greasy mess. I\'ve never cooked my birds this way.
If you baste sufficiently, and really REALLY hit that 180 degrees on the mark, AND you\'ve checked you oven temperature to be accurate with a good oven thermometer (one of the most common problems in your average \'inexpensive\' kitchen oven), you really don\'t need all this extra coating. Remember, turkey meat should end up \'moist\', not greasy!
I\'ve always done the lemon halves in the cavity along with the dressing - this seems to add some internal moisture that keeps the bird in good shape. I do realize this is usually done when roasting chickens, but I\'ve always done it with turkey as well.
There are so many flavors out there to make spectacular turkey. Thyme, Rosemary, Cumin, Paprika, and Basil just to name a few. This recipe doesn’t even have garlic.
Why not experiment and try to make it your own. If you mix up some herbs with the butterand separate the skin from the meat and gently press the butter and herb mixture all through the breast.
I found Martha\'s recipe in the newspaper in 1996. You must understand that I do NOT cook. This recipe was easy and foolproof! This will be my 10th year using this recipe - the turkey completely falls off the bone and it is EASY, EASY, EASY.
everyone says about 20 minutes per pound and 20 for the bird but this recipe says it is a 20 lb bird and at 20 minutes per pound brings it to 400 minutes plus 20 for bird is 420. Divide that by 60 minutes in an hour and that brings it to 7 hours. Why does the recipe say after the 4th hour to check temp and it should be done? anyone have any insite into this?
I\\'ve been using this recipe for 5 years. My family (even my Momma) was so impressed the first time I used it. It was so juicy and tender and the color was wonderful. It was so awesome to be the talk of my family for that wonderful turkey that Thanksgiving. I agree with the others, follow the recipe. And a chardonnay is prefect, cheap one is great. And always use butter. I tape a piece of paper on cabinet door and mark each time I turn the turkey and it also helps to remember the time. You will always use this recipe. I know I do, its the best. Thanks Martha. Judi (in California)
I\\'ve also been using this recipe for about 4 years. I agree with all the comments but would like to add that the wine and the drippings make for the best gravy. I\\'m always asked for more!
I have a 18# turkey. Are you sure my roasting pan will fit in the over with the legs to the back???? Placing it vertically? I always place my pans in the oven horizontally. Has anyone had a problem having it fit?
I\'m going to try this recipe (my first turkey ever). Does the pan need to be covered in the oven? Also, this recipe doesn\'t seem to match up to the normal 20 minutes per lb that I\'ve heard about...? Can anyone give advice? Thanks!
This recipe is similar to what I follow except I first cook the turkey at 400 degrees for 45 min. I then turn down the temp to 325 degrees. Cooking the turkey slow will prevent from drying out the breast, Plus baste every 20 min. Never follow the guide on pounds per min when cooking a turkey because you will always be off. Always have a thermometer in the turkey when cooking. When the turkey temp hits 180 degrees, not 165, turn off the oven and let sit for 60 to 90 min. The turkey is still cooking inside and will need to cool off a little before carving.
The Alcohol evaporates under heat, this will not have ill effects on your friend on antabuse, but if you wish you can also buy Alcohol free wines which will work just as well in this recipe.
It seems hard to beleive that a 20lb turkey cooks thoroughly in less than 5 hours. Has anyone experienced it taking longer than what the recipe indicates?
I have made this turkey along with the dried Cherry and Pecan stuffing every Thanksgiving for the last 11 years. It is ALWAYS a hit with family and friends. Very easy to prepare. I have used 15-20 pound turkeys and recipe is always good either way. Turkey turns out unbelievabley moist and delicious!
Made it last year. DELICIOUS. Need help this year please.
Roxys mom - November 20, 2007 01:45:41 PM PST
Hi everyone. I made this last year for my first turkey every and it was extremely delicious and succulent. I was so surprised. I am not much of a cook at all and I was very pleased with my turkey. This year I will be making a much, much smaller turkey (for two) about 8 pounds maximum. Anyone know how much different this will be and how long I should cook it for? Thank you very much. Happy Thanksgiving.
I have used this recipe faithfully ever since I found it in Martha\'s magazine years ago. I get rave reviews from family and friends each year. The turkey comes out moist and tasty and beautiful. It is so easy too!
How long is the total cook time of the 20 lb. bird in the recipe - if you follow the rule of 20 minutes per lb. shouldn\'t it be 7 hours?? In the recipe it looks as if it only cooks for 4 hours. I want to try the recipe on Thanksgiving - it sounds great- but I want to make sure that I allow enough time.
I would add flower to the gravy. Your recipe I would think would make it way too thin...You have to mix the flour with cold water first to prevent it lumping and then add to your recipe.
sarahjane0527%40sbcglobal.net - November 22, 2006 09:19:33 PM PST
While it sounds like an interesting method, it\'s not one I use and I\'ve made turkeys for several years and have juicy turkeys. This year I\'m trying a variant with my normal pattern. I usually make a number of incisions into the breast and legs and insert minced garlic. This year I\'m also including slices of tasso. I also seperate the skin from the bird but leave it "attached", slathering a "pesto" between the meat and the skin and a little on top of the skin. My pesto usually contains a little cayenne pepper. This year I\'m stuffing the bird with boudin which I will remove from the casings. I cover it with foil or a bag and don\'t begin basting until well into the cooking, finally leaving the bird uncovered the last 15-20 minutes or so to brown a little.
I\'m a Cajun.... whaddya expect?!
Oh yeah.... one problem I noticed with the recipe. The ingredients list 1 cup of salt, yet in the directions only 2 tsp. are used. Someone should correct the recipe!
Juicy Turkey
sunnysand56 - November 15, 2006 03:28:18 PM PST45 of 54 found this review helpful.
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Question
joel_keiser - November 21, 2006 11:51:06 AM PST21 of 28 found this review helpful.
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re- Question.
richard d - November 21, 2006 02:44:04 PM PST19 of 26 found this review helpful.
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4 years and still great
ronlaufman - November 3, 2006 07:04:42 PM PST18 of 25 found this review helpful.
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Fool Proof!
jbakke%40ameritech.net - November 21, 2006 11:05:39 AM PST16 of 22 found this review helpful.
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What is this obsession with the soaked cheesecloth?
Richard - November 20, 2007 09:34:07 PM PST3 of 5 found this review helpful.
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Isn’t this a little boring?
mrmichaelsd - November 19, 2008 02:05:28 PM PST1 of 1 found this review helpful.
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This is a never fail turkey recipe - I love it
swind001 - November 21, 2006 01:23:14 PM PST2 of 4 found this review helpful.
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Good suggestions but a little confusing
Mike - November 21, 2006 11:12:52 PM PST1 of 2 found this review helpful.
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Best Turkey Ever
Judi P - November 26, 2009 11:27:41 AM PSTWas this review helpful to you? Yes - No Report Abuse
Delicious
StilletoQueen - November 20, 2009 11:58:09 AM PSTWas this review helpful to you? Yes - No Report Abuse
While this sounds very good ...
okieinmd - November 4, 2009 04:25:24 PM PSTWas this review helpful to you? Yes - No Report Abuse
Question
lindasvita - November 26, 2008 08:59:39 AM PSTWas this review helpful to you? Yes - No Report Abuse
The Turkey Newbie has a Question...
Turkey Newbie - November 24, 2008 01:41:47 PM PSTWas this review helpful to you? Yes - No Report Abuse
Cook Turkey Slowly......
RMB - November 24, 2008 12:48:04 PM PSTWas this review helpful to you? Yes - No Report Abuse
Reply to (stupid) question
eagle boy - November 19, 2008 02:07:58 PM PSTWas this review helpful to you? Yes - No Report Abuse
Question
hckrout - November 17, 2008 02:29:23 PM PSTWas this review helpful to you? Yes - No Report Abuse
White wine Cheese Cloth Turkey
Caroline - November 3, 2008 07:13:56 PM PSTWas this review helpful to you? Yes - No Report Abuse
quick question
Daly - October 29, 2008 01:32:27 PM PSTWas this review helpful to you? Yes - No Report Abuse
question
na-na - November 21, 2007 02:34:41 PM PSTWas this review helpful to you? Yes - No Report Abuse
Made it last year. DELICIOUS. Need help this year please.
Roxys mom - November 20, 2007 01:45:41 PM PSTWas this review helpful to you? Yes - No Report Abuse
Salt
Ken G - November 19, 2007 01:46:59 PM PSTWas this review helpful to you? Yes - No Report Abuse
Tasty Turkey
Linda R - November 19, 2007 01:18:17 PM PSTWas this review helpful to you? Yes - No Report Abuse
Cook time???
haleshirley33 - November 19, 2007 05:47:54 AM PSTWas this review helpful to you? Yes - No Report Abuse
Gravy too thin???
Walt B - November 14, 2007 03:32:04 PM PSTWas this review helpful to you? Yes - No Report Abuse
Surprised!
Elligirl - October 7, 2007 12:20:09 PM PST3 of 7 found this review helpful.
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1 cup of salt???
acee_28 - November 22, 2006 08:41:45 PM PST2 of 5 found this review helpful.
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A question about the salt
Laurie Tennant - November 23, 2006 08:39:28 AM PST1 of 3 found this review helpful.
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I have another recipe
sarahjane0527%40sbcglobal.net - November 22, 2006 09:19:33 PM PST1 of 3 found this review helpful.
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Question
Q F - November 22, 2006 12:30:05 PM PST1 of 3 found this review helpful.
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