"Made the apple pie for the holiday, it was good but could be better. The filling inside was very good and the crust wasn't bad either. It wasn't a home run and there are changed I would make for next time. 1) I would cut the apples in fifths.. not to small because you don't want them to get ultra mushy, but they were a bit to thick. 2) you need to cook the bottom pie crust for about 20 minutes before putting in the filling and baking it. This is the most important thing i can recommend. The bottom crust was not crispy enough in fact it was mushy and that ruined the pie. Hope that helps

"I made the turkey for Thanksgiving and it was my first turkey ever. I will say that it was not easy to make probably because my bird was 20 lbs, but it definitely tasted delicious. It tooks about 4 1/2 hrs to cook, but its all about timing because it was ready a bit to early. My only advice is for people looking to make big birds like I did. I would recommend making 2 smaller 10 lbs turkeys. The meat will be moister and it is much easier to work with. I heard Rachel Ray say to do this after I had already bought the turkey and I definitely agree with her. Other then that it was very flavorful and juicy (probably more so if it was smaller).

"Can someone whohas made this answer a quick question. Emeril uses the words stock and broth interchangeably. Is the turkey broth that he is instructing us to make for the gravy or for basting the turkey?? OR do we just use regular chicken stock to baste the turkey?