We bake our turkey this way each year, ever since you gave us this recipe. THANK YOU! It has never failed, and everyone comments they have never had such a moist, tender turkey. Yum!!
Nov 25, 2011 Rating
Best Ever!!NEW by: Melysa
Thanks for the instructions, Annie!! One of my dinner guests said that this was the best turkey he'd ever eaten. I made a spicy, garlic and herb butter to put in between the skin and the meat, and stuffed it with apples and onions while it baked for 22 hours @ 180. It was great! Hope you had a wonderful day too~
Nov 25, 2011 Rating
NOT 500 degreesNEW by: annie
if you follow this recipe exactly the way it is written, as Adele Davis wrote it long ago, it will be perfect every time. 200 degrees will guarantee dry and overcooked. Critical to be 180 degrees, that is why it's important to pre-test each oven with an oven thermometer. HAPPY THANKKSGIVING!
Nov 20, 2011 Rating
slightly different temperature setting question by: Anonymous
My mom's friend used teh Davis recipe in the 1960's. But I thought she said the recipe was 500 degrees for 20 minutes to kill the pathogens and then turn it down to 200 with an hour per pound.
Our family drove the 2-1/2 hour trip to her new home and waited until the bird was ready to eat. Our 2pm arrival left us sitting with hunger pangs until that bird was ready to eat at 9p.m. but I agree, it was the best turkey I ever et. And the chestnut stuffing was the piece de resistance!
I wonder if your instructions re degree settings are a wash with hers. Got any idea about that? I would really like to know, because I was thinking of doing that bird in a couple of days. :)
Oct 12, 2009 Rating
REALLY is perfect & moist!!! by: Nance
This method has never failed our family, PERFECT every single time! Enjoy!
