"Just made these for my family. I read through a lot of the comments, everyone seemed to like the recipe as-is. The only thing that bothered me about this recipe was the BBQ sauce. I overlooked it thinking it was only a 1/4cup or so and nobody complained. Well, next time I will NOT put it in. Something about BBQ sauce in an egg roll is wrong. I'll"

"End product: AMAZING!

We added stuffing to the cavity - that's just how we've always done it and we've never come up sick. Well, should have listened to the master . . . the dark meat wasn't done when the temp timer went off for the breast. Had to take out the stuffing and put the bird back in with the temp gauge in the dark meat. Ok, I learned my lesson.

One thing I didn't count on was the gravy (which we always make from the drippings) being SO salty! Guess it was because of the brine. We just added water and a bit more flour. It was AWESOME! Ended up wonderful and everyone couldn't stop talking about our turkey! Thanks Alton!