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Good Eats Roast Turkey
Recipe courtesy Alton Brown Show: Good Eats Episode: Romancing the Bird (A Good Eats Thanksgiving) Overall User Rating: 
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The perfect turkey
07/07/2008 at 10:37pm
User: Margie from Anchorage, AK User Rating:
We cook our turkey as recommended. It turns out perfect every time for us. The turkey is very moist and juicy. We always receive many compliments as "the best turkey" they ever had. Thanks Alton!
Alton's Brown's BRINED TURKEY
07/07/2008 at 08:25pm
User: Kay from Apison, TN User Rating:
I've been using this recipe for years and would roast turkey no other way. I grew up never caring much for turkey because it was always so dry. Not this way! This is the moistest, juiciest turkey you will ever have. THANKS FOR THE HELP, ALTON!
Roasted Good Eats Turkey
07/07/2008 at 05:51pm
User: MICKI from Kansas City, KS User Rating:
The methods are spot on, however the spices are not. We adjusted those on future birds for a perfect bird. Thanks AB!
really good
06/25/2008 at 11:26pm
User: Muhammad from Carol Stream, IL User Rating:
this recipe is simple and good.
ALTON BROWN IS A BRINING GENIUS!
06/25/2008 at 09:12pm
User: Julia from La Grange, KY User Rating:
After a chef friend turned me on to Alton Brown 4 years ago, this is the only way we will ever do turkey. My 1st Tgiving dinner (cooking) was for my future inlaws, husband & stepdaughters. The bird was incredible -- looking, tasting, smelling -- a delight to the senses! When my parents called to say "Happy Thanksgiving," my MIL kept yelling in the background, "The turkey was delicious! Even the white meat was juicy!" Mad props to Alton!
Beautiful Turkey
06/14/2008 at 08:52pm
User: Jodi from Henderson, NV User Rating:
This "recipe" is awesome. My bird was absolutely beautiful when it came out of the oven, looked like a picture from one of the food magazines. Plus the taste...........This bird was the most amazing turkey I have ever eaten.
Best Ever
06/08/2008 at 03:32pm
User: Janet from Huntington Beach, CA User Rating:
This ginger was a little difficult to find but I have used this recipe the last three Thanksgiving's and have gotten rave reviews each time.
Excellent, Moist Thanksgiving Bird
06/07/2008 at 11:44pm
User: Karilynn from Mead, WA User Rating:
Took some time but what a great bird! Very moist, worth the ingredient search and the time! Will use it time and time again!
My mother-in-law raved
06/03/2008 at 03:28pm
User: Catie from Lumberton, TX User Rating:
I made this turkey for my very first thanksgiving, and it was delicious. My mother-in-law, who LOVES turkey said it was the best turkey she had ever had, and she still talks about it, 7 months later!!!! I will use this recipe for each thanksgiving I do.
If I only knew then what I know now!
04/20/2008 at 08:05pm
User: Anonymous User Rating:
I would have saved a lot of turkey's from the trash! This recipe is EASY, and the results are OUTSTANDING! Don't be put off about that candied ginger and allspice berries, find an upscale store or gourmet market and you'll find them. You WILL NOT be disappointed! The "day after" turkey is even better, no "moist maker" needed in next day turkey sandwiches! Alton, you are my hero!
Best - turkey - ever!
04/10/2008 at 04:03pm
User: David from Arvada, CO User Rating:
We were hosting my wife's extended family for Thanksgiving, and she wanted to play it safe and use a turkey bag, but based on the reviews here and my trust of Alton, I insisted on brining. She was, "how much salt?", and, "why is the turkey in a bucket?!?", but in the end, this turkey was hands-down the best I've ever eaten - anywhere.
Your Fault
03/23/2008 at 09:34pm
User: C.A. from Bend, OR User Rating:
This really is the final word in roast turkey. Its so good, Im at a loss to explain why brining didn?t replace basting years ago. If you dont love this compared to any other roast turkey youve tasted?its your problem. Seriously?its you. Either you lack the intellectual capacity or patience to follow these simple directions or have no tastebuds left it?s something like that. One way or the other like I said?it isnt the recipe, its you. This is nothing short of superb.
Juciest turkey EVER
03/21/2008 at 11:42am
User: Anonymous User Rating:
I decided to try this turkey for the first time this Thanksgiving while we were hosting friends that are owners of a high-end restaurant. We ALL proclaimed it to be the most amazing, tender and moist turkey we had ever eaten. Wonderful flavor and very easy to prepare. The restauranteurs were MOST impressed. I will definitely make this again
Delectable!
03/06/2008 at 03:17pm
User: Anonymous User Rating:
We did this for Thanksgiving when it was my turn to cook, year before last. It was an enormous hit. What leftovers???
The most succulent ever.
02/20/2008 at 09:58pm
User: Alyson from Centerville, UT User Rating:
This is by far the best bird ever, we cleaned out a cooler really well. And soaked the bird in the brine in a cooler. It was wonderful, and we used the drippings for the best gravy. (This is now my secret recipe).
THE PERFECT TURKEY!!
02/19/2008 at 03:32pm
User: carrie from Gresham, OR User Rating:
I just want to say, this makes a great turkey! Every thanksgiving we buy 3 or 4 turkeys. So that way we can have turkey a couple times a year. Our friends and family alway say how good the turkey is. In fact we have a couple friends that call and ask us when we plan on pulling a turkey out for dinner! This recipe is GREAT!
Perfection
02/10/2008 at 10:20pm
User: cathy from Woodland Hills, CA User Rating:
After Thanksgiving, all invited agreed that I need to make the turkey every year - and they are the real cooks! I have used Alton's brine for a 10 lb. turkey and 20 lb. turkey and it is always fantastic. Dr. Alton knows his brine!
Great
02/09/2008 at 01:24pm
User: Anonymous User Rating:
This was the best turkey of my life. I bought the video and it really helped.
juiciest turkey ever
02/06/2008 at 01:55pm
User: Anonymous User Rating:
so juicy and delicious. It was my first time ever cooking a turkey and it was easy and so good.
best bird recipe
02/05/2008 at 03:47pm
User: Brigid from Salisbury Mills, NY User Rating:
I have made this for every turkey holiday since seeing Alton do this on his show. The bird is beyond tender, there is almost no need to carve since the meat falls off the bone onto your platter. It also eases the time cruch on the big day since it cooks soooo much faster than a stuffed bird! I actually had trouble the first time because we weren't waiting for the turkey to finish.
Good Eats Turkey
01/30/2008 at 05:49pm
User: Bonnie from Albany, NY User Rating:
Excellent!! My family didn't leave many leftovers. Tried it with chicken and cut ingredients in half. Same result with my family!
????
01/28/2008 at 09:58pm
User: Kelly from Tillamook, OR User Rating:
That was a lot of extra work for an average turkey dinner. As one person commented the temp was not right. I had high hopes for a fantastic turkey .... many hours of 'brine' and temp control .... BUST.
BEST...TURKEY...EVER!
01/25/2008 at 09:14am
User: adam from Gahanna, OH User Rating:
I will never could another turkey in the oven without brining it first!! I didn't have all the ingredients like candied ginger or allspice, but I don't think it mattered one bit. The turkey was so juicey that there was no white meat left at the end of the meal. While carving it, my brother-in-law had to be my "mop man" mopping up all the juices that kept pouring over the cutting board! Made this for Thanksgiving and am making it again this weekend. Long live the Brined Turkey!!
BEST TURKEY EVER!
01/24/2008 at 11:03am
User: Emily from Temple Terrace, FL User Rating:
I have made this turkey for thanksgiving the past 2 years in a row and it is the moist-est most flavorful turkey I have ever had. This even beats deep fried turkey! I get lots of compliments.
The Perfect Turkey
01/20/2008 at 04:34pm
User: Anonymous User Rating:
The bird not only comes out looking good enough to be on the cover of a magazine, the taste is there to match. Will be making this year after year.
Best turkey ever
01/19/2008 at 01:31pm
User: Sandy from Lawndale, CA User Rating:
I've tried 3 other turkey recipes and this is hands down the best turkey I've ever made!
yum
01/16/2008 at 07:43pm
User: Anonymous User Rating:
awesome and easy
Easy and Tasty
01/16/2008 at 06:07pm
User: Ernesto from Laredo, TX User Rating:
For my first Turkey that I cooked, this was easy and tasty. I liked the brine preparation and the apple stuffing for aroma.
Brine Birdy Brine
01/13/2008 at 11:40pm
User: Anonymous User Rating:
I have been a turkey aficionado for quite some time. I was a wee tot when I had my first taste of the great bird, and a teenager when I was finally able to outsmart my older brothers for the traditional next day turkey sandwich. The large crispy brown bird I created today using Alton?s receipt was outstanding. My husband began to cut the bird, (electric knife ? of course), the juices gently rippling down on the meat and the subtle aroma wafting up into the air engulfing the kitchen with childhood memories. Willie our Welsh terrier was trying her hardest to push me out of the second best position to see the ritual carving of the great bird. As much as my eyes were glistening in anticipation of the taste of this bird, I must admit that Willie had turned her eyes into liquid pools of hope. In the end all were fed and satiated, and if they had not eaten so much bird, they claimed they would have carried me around the room for making the best turkey they had ever tasted. The turkey aficionado has grown new wings.
Outstanding
01/10/2008 at 04:21pm
User: Anonymous User Rating:
I had to buy a few of these ingredients but it was all worth it in the end. I have used AB's deep fried recipe for the last couple of years but I will only make it this way from now on. The probe thermometer makes it full proof. Perfect turkey.
Incredibird!!!
01/07/2008 at 04:34pm
User: Anonymous User Rating:
I cannot believe how amazingly simple it is to make this mouth watering turkey. Compliments abounded about this bird...but deep down I didn't want to share him, I wanted to scarf him down all by myself! I made this turkey twice, once Thanksgiving, then Christmas. Both times were huge sucesses...Christmas I was struck with inspiration and roasted it breast down...I could remove the wings and legs off with my fingers. "Good" Eats is way too modest...you can easily eat yourself into a blissful turkey coma with this recipe!
Save me from the accolades!
01/07/2008 at 01:10am
User: Robert from lake sstevens, WA User Rating:
I did this recipe for about 12 people who have always enjoyed dry gravy helped turkey over the last 20 years. They swore they they saw "the end of time" and loved the moistness and the flavor. That's all...Psst'''
Raw legs & thighs
01/02/2008 at 12:12pm
User: Diane from Manchester, CT User Rating:
Most recipes place the thermometer in the thigh as it has to be cooked to a higher temperature than the breast. I followed AB's 161 degree breast instructions and the turkey legs and thighs were not cooked! Found this out too late (after the resting period) so I could only serve the breasts for Christmas Dinner. I was not pleased as I enjoy the dark meat and had to save it for soup.
Easy!!!
01/01/2008 at 01:06pm
User: Steph from Lubbock, TX User Rating:
This is the first turkey recipe I have ever tried. I'm a huge AB fan and felt brave enough to thy this. It was easy and tasted great!
The Best Ever
12/31/2007 at 01:43am
User: Cheri from San Ramon, CA User Rating:
A little extra work, but totally worth it. I served for Christmas dinner and got rave reviews.
good
12/30/2007 at 12:23pm
User: melissa from Lambertville, MI User Rating:
This turkey is so moist that when I went to lift the turkey up to place it on the serving plate the meat was falling off of the bone. I don't like turkey at all and ate 2 servings of this. I was told only this recipe for turkey from now on.
Best turkey ever!
12/28/2007 at 06:01pm
User: Samantha from Redwood City, CA User Rating:
I made this for Thanksgiving and followed the instructions to the letter using a large all-natural turkey and it was the most tender, flavorful turkey I've ever had. The seasonings in the brine only enhance the natural flavor of the turkey and unless you use on a pre-basted or kosher turkey, brining will be bring out the flavor without tasting too salty.
Top Turkey Recipe
12/28/2007 at 05:37pm
User: Nicky from Ft Lauderdale, FL User Rating:
This was the best turkey ever. Highly recommended.
A new standard
12/28/2007 at 10:22am
User: Mike from Charlotte, NC User Rating:
Whether it be Thanksgiving, Christmas, or just Tuesday night, never will we prepare a turkey or chicken without brining ever again! The results just can't be beat.
Easy to follow instructions
12/28/2007 at 07:00am
User: Anonymous User Rating:
The main problem is trying to find a container large enough to brine in (and that you want to brine a turkey in). I would probably good the turkey to a slightly higher temp. next time -- maybe 165 rather than 161.
Best turkey ever
12/27/2007 at 10:02pm
User: homer from fredberug, ME User Rating:
We've made this three times and it is always fantastic. The only change we've made is to take out the cinnamon stick and add some lemon instead.
Good Eats Roast Turkey
12/27/2007 at 08:53pm
User: Donna from Williamsville, NY User Rating:
Alton, Good Eats Roast Turkey is the moistest bird I have ever cooked. Cooking Light has a good salt brine, but this is the best. The aromatics cooked inside add the perfect flavoring. Not hard to do either - just get it soaking the night before & your family will think they have arrived in heaven eating this bird! Alton, your receipes are the best; I also received your cookbook for Christmas! YOU ARE THE BEST CHEF EVER!
Easy to do
12/27/2007 at 08:44pm
User: Laudan from Meridian, ID User Rating:
I cooked this recipe for my family, and it was so yummy! I would suggest you brine the turkey to hold in all the moisture. The turkey took longer than expected to cook in my gas oven. One hour longer than expected.
Best Turkey EVER!!
12/27/2007 at 05:48pm
User: null from null, null User Rating:
I'm not a fan of Turkey; after trying this recipe, I am!!! We didn't have candied ginger, so I just put a couple of little chunks of ginger root when boiling then took it out. We also brined the turkey in a turkey size oven bag - didn't have a bucket. It was so moist and buttery...thank you Alton!
Best Turkey EVER!
12/27/2007 at 01:43pm
User: Dominique from Sylacauga, AL User Rating:
Thanks Alton Brown, now I have to do Thanksgiving every year!! This was the best turkey everyone has ever had, and now everyone vows never to question my culinary methods again (many questioned the bucketed turkey outside on our porch). I am now Top Chef in my family!
The Best Turkey EVER !
12/26/2007 at 08:44pm
User: Gail from Macon, GA User Rating:
This is second time using this recipe, but this time, for Christmas day, I used it for a 24 pound, open range turkey. This said I was worried that the bird would be tough and dry. Well this bird was juicy and tender...the best I have ever eaten. Follow Alton's recipe and directions and you will have a perfect bird and receive rave reviews. I will always follow this recipe for every turkey I prepare.
WOW
12/26/2007 at 05:47pm
User: kimberly from albany, MN User Rating:
This is the BEST turkey ever. Everone always raves about my motherinlaws injected turkey---this xmas, they raved about MINE!!! The turkey is so moist and juicy! I didnt use a whole turkey- just a 8 pound breast section only, and It was so GREAT. THANK YOU!!!
An easy way to jazz it up!
12/26/2007 at 01:18am
User: Marvin from Sells, AZ User Rating:
This recipe was money! I was really surprised on how easy this was all to make. However, the store I was at did not carry veggie stock so I made my own and the whole thing at the end came together. I've been told that the turkey is now my responsibility to cook during the family holiday dinners! MOIST DELISH AND YUM-O Oops wrong show!
Best turkey I've had at a family gathering
12/25/2007 at 12:59pm
User: Molly from Palm Harbor, FL User Rating:
My family seems to always "kill" a turkey. They are never moist or tasty...so last year my husband and I decided to take on the turkey and used this recipe. It turned out PERFECT. This is the best roasted turkey I or my family has ever had. Thank you so much Alton for saving my family holidays!
brine is good, but raw bird not
12/25/2007 at 12:34pm
User: Ben from Brookline, MA User Rating:
A brine is a fantastic way to flavor the meat. AB is right that basting does pretty much nothing except flavor the skin. However, I had quite a few problems with executing this recipe. The brine AB uses resulted in overly pumpkin-pie-ish meat with all of the allspice and the cinnamon stick in the cavity. Leave those out and stick with the veggie broth, ginger, salt, pepper and brown sugar for a much more natural tasting bird. Secondly, be careful with the canola oil at 500F. My kitchen filled with haze as I applied too much oil and it dripped onto the flat cookie sheet and burned off into a smelly vapor. Using the foil tent to protect the breast is a good idea, but I somehow ended up with very undercooked dark meat that I had to finish in a pan. Maybe I did not place the thermometer properly in the breast, but I thought I was very careful to avoid the ribs and the sternum. I think it may just take a few attempts to get this somewhat complex method down so I'm still going with 3 stars. Plus, the cornbread dressing and the cranberry dipping sauce from the same episode were SOOO good, the overall plan gets high marks.
Best Turkey method
12/25/2007 at 10:52am
User: Anonymous User Rating:
I have used this since method since the show came out and it is the best turkey method ever! My whole family loves it.
Another AB Success
12/24/2007 at 08:53pm
User: David from Ann Arbor, MI User Rating:
As usual, Alton's recipe did not disappoint! Thanks for a perfectly cooked Christmas Eve bird!
Cook like a Chef
12/24/2007 at 11:26am
User: Jeff from Navarre, FL User Rating:
A great recipe. It works. I was told that it was like going to a 5 star restaurant. I thank you
Excellent
12/23/2007 at 10:18pm
User: Luis from Moon Township, PA User Rating:
I have used this recipe twice and both times I received rave reviews from my family.
love it!
12/23/2007 at 06:07pm
User: Erin from Carnbondale, IL User Rating:
We tried this last Thanksgiving and are going to use the recipe again this Christmas. Makes a delectable turkey!
Terrific Turkey
12/23/2007 at 04:53pm
User: Ann from Lilburn, GA User Rating:
This was so easy and delicious for Thanksgiving that I'm doing it again for Christmas!
Amazing Amazing
12/23/2007 at 11:44am
User: Maia from Missoula, MT User Rating:
I was skeptical at first when I saw this episode. But I had just received a 20 pound Huderite turkey. My husband really dislikes turkey, so I thought I would give this recipe a try. Well oh my goodness!!! This was the juiciest, tastiest, crispiest turkey I have ever had. The brine does take a while to make but I just start it early the day before and have enough time for it to cool and to put the turkey in it with ice water. I may have taken more pictures of the turkey than the family. Thank you Alton!!
Brine
12/23/2007 at 10:04am
User: Anonymous User Rating:
I have cooked a turkey like this twice now, and my family & I love it. It is so juicy!!
Best Eats Turkey
12/21/2007 at 05:58pm
User: Tim from O'Fallon, IL User Rating:
This was the best turkey I've ever had. The juices literally poured from the breast when the bird was being carved. My family informed me that I was no longer allowed to cook my turkey any other way...and they really liked the old method I used to use.
I will not make trukey any other way
12/21/2007 at 02:54pm
User: Anonymous User Rating:
I have followed the recipe and made three turkeys. EAch time, it turned out great.
Best Tukey-But I switch a few things
12/13/2007 at 04:08pm
User: Tara from Lake Station, IN User Rating:
Hello... I have been making this recipe for three years and it always meets with rave reviews. Only thing... the cinnamon and apple flavor the drippings, so we leave those out as we like to use the drippings for gravey etc... I use traditional onion, celery and a carrot inside instead. Otherwise, the turkey melts in your mouth!
Very moist and delicious
12/12/2007 at 10:01pm
User: Sara from Taylor, MI User Rating:
This year my husband used this recipe in a family Turkey Throwdown. The judges voted 2-1 in favor of the Good Eats Roast Turkey (the '1' favors ham over turkey), making my husband the champion of the family throwdown. This turkey has now become our family tradition. Thanks for the Good Eats. It's awesome!
Greatest Juiciest Yummy for Everybodies Tummy
12/12/2007 at 10:01pm
User: bill from seffner, FL User Rating:
Twas a week before Thanksgiving, and I wanted to cook for the family, no top notch chef here hardly. After looking over several turkey recipes here, I decided on this one. Seemed like alot of work at first, but turned out to be too easy. One night did the brine then soaked the bird overnight the next day. Also the electric timer/ thermometer made this a no brainer giving me a chance to focus on side dishes and desert. Thank you Elton for the great ideas and tutor videos I watched over and over again. Turned out sooo juicy and delicious the whole family enjoyed it. One
Worth the wait
12/08/2007 at 10:38pm
User: Sue from Barton, NY User Rating:
Romancing the Bird was the first Good Eats I ever saw and was the show that got me hooked on Good Eats in the first place. I've wanted to brine my turkey for years now ever since i watched that first show, but never did for one reason or another. I finally did it this year and it was SO worth it! What a difference in the turkey. VERY moist and flavorful. It definitely makes a difference in the leftovers too. It's worht the extra time, trouble and money to get these results! Thanks again Alton!!!
No other way to bake a bird!
12/06/2007 at 05:39pm
User: BARBARA from Alexandria, VA User Rating:
I've tried them all, basting, fried, etc., but this is the only way I will fix the bird from here on. Heck, I may decide to incorporate the bird into more meals than just Thanksgiving. It really was awesome - everyone wanted the "recipe".
aromatic is the key!
12/03/2007 at 04:49pm
User: shelley from Stoughton, MA User Rating:
I usually get good reviews from my family in most things that I cook but this recipe brought rave reviews!
Not dry, fairly moist & tasty
12/03/2007 at 11:45am
User: S from Bloomington, IN User Rating:
I've never brined a turkey before, so this was a new experience. I liked the "no-basting" factor. The only challenging part was finding vegetable stock instead of vegetable broth. I finally gave up and used veg broth. I followed the instructions to the letter, and the turkey was certainly moist, though not as juicy as I would have liked. All in all, though, it turned out to be one of the better turkeys I've made, and because I didn't stuff it the turkey cooked relatively quickly. Using a meat thermometer is critical!
Easier Than Pie
12/02/2007 at 12:06am
User: Leah from Seffner, FL User Rating:
Literally. The chocolate pie I made to go along with Thanksgiving dinner this year gave me more trouble than this turkey did! Since it was my first Thanksgiving making dinner for my husband and his grandfather, it was a relief to find that this was so easy . . . and darned tasty to boot. I will never make a turkey without brining it again . . . the Alton Way! The leftovers (what little there were) also made a delicious and simple turkey soup. Thank you, Alton, for making great, fun, and easy recipes for young cooks like me!
Super easy and very juicy
11/29/2007 at 10:51pm
User: Jackie from Nambe Pueblo, NM User Rating:
This year I decided to brine my turkey so I followed Altons' recipe. It was the juiciest turkey I've ever had in my life....even better than my moms. I left out the oinions (allegergic) but it still tasted great. Lots of flavor and very tender.
this will be the best turkey you ever make
11/29/2007 at 12:31pm
User: Dawn from Seattle, WA User Rating:
follow the directions exactly and this will seriously be the best turkey you have ever eaten. Alton, you're amazing!
super moist
11/29/2007 at 09:55am
User: Connie from ellsworth, PA User Rating:
My turkeys have always been moist but I will never prepare a turkey any other way! The turkey was super moist. I did stuff mine (sorry Alton)and it was the best. Everyone just raved and the whole bird was gone that day. Usually I have to freeze leftovers! Brining is most definately the way to go. Thanks for making my Thanksgiving so very tasty Alton!
What's left?
11/29/2007 at 09:18am
User: John from Elgin, IL User Rating:
20 pound bird, 16 guests...no leftovers. What else can be said?
Absolute Success
11/28/2007 at 10:31pm
User: Jenny from Georgetown, TX User Rating:
Everyone thought I was crazy for making a turkey like this and when it came out to be the juiciest turkey anyone had ever had-- they became believers!
Great Turkey!!
11/28/2007 at 07:01pm
User: Anonymous User Rating:
The ingredients for the brine 'dissolve' faster if you grind them first. Best turkey I've ever had!
Best turkey EVER!!
11/28/2007 at 06:17pm
User: martha from New Haven, MO User Rating:
We have prepared our turkey with this recipe for the last seven years! It has, by far the best flavor and is perfect every time!
Best Turkey Ever!
11/28/2007 at 03:46pm
User: George from Lubbock, TX User Rating:
The flavor is wonderful and the breastme is moist--not dry. Easy to follow recipe.
roast turkey
11/28/2007 at 04:09am
User: ng from kuala lumpur, AL User Rating:
good and easy to follow
Good Then and Still Good Now.
11/27/2007 at 08:02pm
User: Anonymous User Rating:
I started making my Thanksgiving turkey using this recipe a few years ago. I got rave reviews for it then, and everyone still loves it now. The turkey tastes great on Thanksgiving, and the leftovers are just as juicy and delicious as the first day you make it. I will never make turkey without a brine again. It may take more prep time, but it is well worth it in the end.
Just as Wonderful as Everyone Says .....
11/27/2007 at 01:44pm
User: null from null, null User Rating:
I prepared just as written. Moist, flavorful, wonderful ...I can't really add anything new to what others have already said. Except the gravy we made from the drippings tasted like cinnamon. It wasn't strong, but the taste was definitely there. I would make this recipe again, but I might not use the cinnamon stick.
Alton Rocks!
11/27/2007 at 12:10pm
User: Sharlyn from Fort Lauderdale, FL User Rating:
I cannot begin to express how grateful I am to have found this recipe! I saw the show a couple of years ago and tried it for a Thanksgiving for two. This year I got that old recipe out again but this time I had family and friends to impress. I did not disappoint (thanks to A.B.)! This recipe is clear and simple and the result was juicy & delicious! If I can do this...anyone can!!
Awesome Turkey!
11/27/2007 at 10:36am
User: mc from bethesda, MD User Rating:
I didn't have the candied ginger (we traveled to a small ski town this year) so I used dried ginger powder...I had a 22 pound turkey so I almost-doubled my brine...I put the bird in two kitchen-sized trash bags and then into a cooler on the deck overnight. I didn't use rosemary for the "stuffing" of the bird, but I used a bunch of fresh herbs...sage, thyme, marjoram, bay, oregano...along with the cinnamon stick, apples and onions. We also had to guess at the whole "roasting time" and we were only 30 minutes "off" but that's probably because I kept pulling it out to baste it (not sure if I was basting unnecessarily but it's one of those things that I'll probably never give up!). It was juicy, tender and flavorful - even the leftovers!
Best Turkey Ever!!!
11/27/2007 at 10:24am
User: JoAnn from Baton Rouge, LA User Rating:
My sister made this turkey for Thanksgiving. Not only did it look absolutely gorgeous, it was the best tasting turkey my family has ever had!! It was so good we had no leftovers so I am making another turkey to have leftovers! Thank you so much for this receipe. This is definitely the way to roast a turkey!!!!
Outstanding
11/27/2007 at 09:28am
User: Chris from Springport, MI User Rating:
I was watching Alton explain this receipt and thinking to myself "Yeah, right, a moist turkey breast. I tried the receipt and I have to say that that turkey was without a doubt the most moist and succulent turkey I have ever had/prepared.
best turkey EVER
11/26/2007 at 10:56pm
User: P from Moraga, CA User Rating:
Ok, so I'm the cook and I thought it was good. My 10 guests, all foodies, said however it was the BEST TURKEY EVER--HANDS DOWN! I also thought it was easy to prepare. Alton, you're the bomb!
Moist turkey
11/26/2007 at 09:44pm
User: Anonymous User Rating:
The turkey turned out very moist. The only thing I would change is to add a glaze about the last 15-20 minutes of cooking the bird. While it was moist, the turkey had little flavor.
Moist and delicious!!!
11/26/2007 at 07:12pm
User: Anonymous User Rating:
This was the first time ever I made a turkey for Thanks Giving. We had 20 people and I made 2 14 pounds turkeys, the brain made the meet SO tender and juicy. It was super easy to make and both turkeys where a success with all of our guests.
prettier than martha stewarts turkey!
11/26/2007 at 06:26pm
User: jill from cuyahoga falls, OH User Rating:
I mistakingly used a brine from sur la table (because I already bought it). I followed altons recipe to the t (besides brine). even though my oven smoked like mad, it was worth it ! everyone was amazed by how perfect it looked. It could have been on the cover of bon appetite! will do it again next year, but with altons brine. oh, the aromatics, dont even think about making it without this step. after the bird was picked clean, I immediately put it in a stock pot to make stock for soup and the aromatics really enhanced the stock. complete success.
Best Turkey I had and Very Moist
11/26/2007 at 04:40pm
User: Teresa from Henderson, NV User Rating:
I made this turkey for Thanksgiving. At first I was a little nervous about setting the turkey in the brine overnight but it turned out great. The brine really made a difference in that it made the meat throughout, especially the with meat really moist & very flavorful. I also took a tip from another chef and set the turkey in the roasting pan breast side down to roast it. Oooooh my goodness! It's already Monday and the turkey is almost gone. Thanks Alton for the recipe
Outstanding
11/26/2007 at 03:43pm
User: Anita from Lyons, OR User Rating:
I always adapt recepies to my own tastes. ANd well I didn't have a chance to write down the recipe and I don't have a computer at home so I left out the brown sugar and the candied ginger. But my turkey has never been so juicy and flavorful. My father, who is a strong traditionalist even said he wants turkeys done like that from now on. Thank you so much Alton. Your shows are my favorite, I get not only good recipes but good useful information about the food I cook and what makes it turn out either bad or good. You are my favorite by far!!!
Second time's the charm
11/26/2007 at 02:25pm
User: Pat from Anderson, IN User Rating:
I tried this recipe a few years ago, but I did it from memory and missed many key points. This year I took the time to brine a bird of the correct size, used a shallow pan, made the aluminum shield ahead of time and used a probe thermometer in the meatiest part of the breast. The result was excellent--in only 2 1/2 hrs. of roasting, the most juicy, yet done turkey, I've made in 40 years!
Best Turkey Ever
11/26/2007 at 12:29pm
User: Paula from Vineland, NJ User Rating:
I have never attempted to cook Thanksgiving dinner. This year I did, I followed Alton's instructions. My turkey was excellent. The proof is in the fact that my father, who hates turkey went back for thirds. This is a must try recipe for anyone.
BEST TURKEY EVER
11/26/2007 at 12:10pm
User: LESA from BIRMINGHAM, AL User Rating:
I decided this year to brine our Thanksgiving turkey and oh so glad I did. This was the best turkey I have ever fixed. My family all agreed, this was the best. Very moist and the flavor was excellent. Will definitely make this next Thanksgiving. Thanks Alton.
God Love Alton Brown
11/26/2007 at 12:03pm
User: Maria from Tulsa, OK User Rating:
This made an awesome turkey! Even the white meat was juicy - I HIGHLY recommend this brine recipe!
very nervous
11/26/2007 at 10:29am
User: KATHLEEN from youngstown, OH User Rating:
I was so nervous to try this for the first time, and ruin a turkey (the only one for thanksgiving). It was soooo delicous. The best I ever made. Thank You Alton.
not done at 161 F
11/26/2007 at 08:44am
User: Anonymous User Rating:
I was very disappointed to find that when we began to carve the turkey, it looked really raw in the legs and deep part of the breast meat. We had to put it back in the oven for an hour. We followed Alton's recipe exactly and had the thermometer just where he placed it in the program. The brine probably would have been great and the flavor was still good, but obviously a flaw in cooking time/temperature severely messed up T-giving dinner for us. I've always put great confidence in Alton's recipes, and I might try this turkey again, but would definitely cook to at least 170-175.
Moist turkey
11/26/2007 at 07:29am
User: Wendee from Montgomery, TX User Rating:
This recipe produced a very moist turkey. I took the turkey out of the oven when it reached 161 degrees as per the instructions, but I felt like it was a little underdone. And cooking it at 500 degrees caused a lot of smoking!
Wonderfully moist turkey
11/26/2007 at 12:13am
User: Anonymous User Rating:
This was my first time ever cooking a thanksgiving turkey. The brining of the turkey was the key to the mosit and flavorful meat. Even the leftovers the next day were moist and tasty! No dry white meat in sight. Even my mother, who has cooked the family turkey for the past 50 years, could not get over how moist the bird was. Thanks Alton for making my first thanksgiving a true success!
Yum!!!!!
11/25/2007 at 10:28pm
User: travonda from lafayette, LA User Rating:
This turkey turned out to be absolutely awesome. I received rave reviews from my guest. It was very moist, tender, and delicious. Great recipe!!!
Great 1st turkey
11/25/2007 at 09:33pm
User: Anonymous User Rating:
I rarely cook, but this turned out excellent. I gave up after 3.5 hours waiting for brine to cool and lined the fridge w/ trivets and shoved in fridge to finish cooling. Brined in a bag placed in a stock pot in the fridge for 12 hours. I did not have a bucket big enough and the bag enabled me to overfill the pot. It thankfully did not smoke. Cooked to 170 (was scared to under cook). Juices ran clear, meat was still in some places pink, but came off bone easily. Meat was same color after being boiled for 4 hours in turkey soup, so it was definitely cooked. House smelled heavenly. Would reccomend!
Moist and juicy!
11/25/2007 at 08:44pm
User: Michelle from Falls Church, VA User Rating:
We tried this recipe for the first time this past Thanksgiving 2007. All of our guests complimented the turkey and said it was the moistest turkey they ever had. It was not hard to find the ingredients for the brine in the store, and was not hard to do the brining at all. It was even juicy through the end of the leftovers on Sunday. Overall, a great recipe!
I didn't think it would work
11/25/2007 at 07:09pm
User: Celeste from Saint Cloud, FL User Rating:
Ok I read the reviews and the recipe and thought that we would try it this year. Oh my goodness.. it was the best turkey that has ever been cooked in our house. Everyone loved it. The smell from the apples was terriffic. I doubled the recipe for a bigger bird and it was just as moist as you could imagine. We are still eating it. The one thing I was not prepared for was how long it took to dissolve the solids. I eventually just left the allspice and ginger whole becuase it was taking to long. I also put in less onion and more apple and cinnamon and used ground cinnamon instead of sticks. I highly reccomend this recipe to everyone and e-mailed to family that could not be with us on Thanksgiving. I would do it again. THe actual cook time was a breeze.. Try it I guarentee you love it.
Turkey Science 101
11/25/2007 at 06:49pm
User: Paris from Oak Hill, VA User Rating:
Followed to the letter made my own vegetable stock. I was not sure how I would like the cinnamon in the recipe but it added a subtle flavor that was amazing. brined the turkey in stock pot for 8 hours the day of cooking. The turkey was beautiful to look at and tasted amazing without any basting. I also used heavy duty foil and doubled it as called for this recipe is a keeper.
Rave of the party!
11/25/2007 at 02:54pm
User: Anonymous User Rating:
The last few times I've baked a turkey, I've failed. It tasted fine, but it was too dry or just not right. Since we were having the first Thanksgiving at our house, I wanted to shine. And boy did I ever!! At first I was scared to try the recipe. Apples? A cinnamon stick? No bag? Oh the humanity! I can't say I'll ever use a different recipe. The gravy alone was DIVINE.
Amazing!
11/25/2007 at 01:55pm
User: Michelle from Bowling Green, OH User Rating:
I have never had such a juicy turkey ever !!!! Thank you Alton !
We have won Thanksgiving again. Not the Lions.
11/25/2007 at 09:12am
User: KEVIN from livonia, MI User Rating:
We have 20 to 30 people over for Thanksgiving. This recipe is a winner. No one can believe a 21 to 25 pound bird can taste so good. I lengthend the brine time an cook time to 12 hours and 4 hours respectively. Pay attention to the thermometer it does not lie. We removed the bird at 164 and it cruised up to 172 in about 20 minutes of removing it from the heat (don't skip the rest time). The Dark meat was 180 ish with an instant read. This is our 3rd TG with this recipe and it works. I will try Mr. Brown's jerky recipe next. Thanks AB Kevin
perfectly moist
11/25/2007 at 02:13am
User: Sam from Berkeley, CA User Rating:
I didn't make this myself, but I had it at a potluck thanksgiving dinner. I asked the host how he made it, and immediately recognized it as Alton's recipe. The turkey was much moister than the one my grandmother usually makes, but I couldn't taste any of the allspice berries, rosemary, crystallized ginger or anything like that. I can't imagine that it's worth the cost of buying all that extra stuff... but it definitely convinced me of the wonders of brining.
Very nice bird
11/24/2007 at 03:42pm
User: Jon from Niles, MI User Rating:
I've been brining turkeys for a few years, and Alton's brine did a fine job with the guests this year. The only trouble i had was my own doing as i figured a 23lb. turkey would take quite a bit more time than it actually did. My bird came off a skosh dry, but everyone enjoyed it nonetheless.
Smoked out!
11/24/2007 at 03:14pm
User: Nicole from Dublin, OH User Rating:
Apparently I'm one of only 2 reviewers that had a problem with the "flash cooking" of 30 minutes at 500 degrees on the lowest rack in the oven. I did NOT appreciate a completely smokey house that we had 30 minutes to air out before guests arrived (we had a high of about 40 degrees on that day -- very cold outdoor temps!). I thought our main course had been ruined! However, in the end, the turkey did turn out moist.
My 2nd time using this recipe!
11/24/2007 at 02:40pm
User: Anonymous User Rating:
The best way to prepare and cook turkey. Very moist and flavorful--no need to baste! I made this 2 years in a row and everyone loves it. Thanks Alton!
AB delivers again
11/24/2007 at 01:25pm
User: JENNIFER from pearl river, NY User Rating:
My turkey was flavorful and moist. The skin was golden brown and delicious! I don't usually like turkey because of its usual dry, bland lack of flavor. That could not have been further from the case with this recipe! I will make this my default turkey recipe moving forward!
Alton ROCKS!!!
11/24/2007 at 01:05pm
User: Anonymous User Rating:
I had never brined my turkey before, nor had I ever cooked it for 500 degrees for 1/2 hour, following the directions as stated. The result was a beautifully cooked and tasty turkey. The color and skin were perfect and the meat so moist, even as leftovers!!! This is my only recipe here on out for roasting a turkey! ...Alton, you never fail me when I'm panicking for the perfect recipe!
Delicious & Juicy Turkey
11/24/2007 at 12:35pm
User: EUNICE from AURORA, CO User Rating:
This thanksgiving was my first time of hosting for my family and friends. I did not want a dry turkey so I went on the foodnetwork site to look for an easy recipe. I found alot but decided to try yours and I am glad I did. The turkey came out perfect and everyone enjoyed it. Sorry for taking all the compliments. This was the best turkey that I have tasted. I will add this to my family recipe. Thank you
easy turkey
11/24/2007 at 12:00pm
User: Renee from Fort Collins, CO User Rating:
as whole turkey recipes go this one is really easy. At the very least mix the brine the night before. It was cold in Colorado so I was able to leave the turkey on the back porch all day - the temperature never got above 32F
Almost but not quite
11/24/2007 at 11:34am
User: Steve from Westlake, OH User Rating:
This one missed the mark. I have been brining turkey for many years, so I thought the addition of the different spices would build on the usual kosher salt and sugar I have been using. Well, the spices and stock cost me three times as much as the bird. The flavor was good, but not that much improved over traditional brining. And alas, there is no stock for gravy. The initial 500 degree browning leaves burnt canola oil and very few juices to make gravy. Sorry Alton - cooking bag for me again next year.
Juicy Turkey
11/24/2007 at 10:36am
User: Anonymous User Rating:
My friend tried this recipe for Thanksgiving '07 and it tasted really good, the turkey was soft, tasty and juicy, the drippings was a good gravy/sauce, too. I would definitely try this recipe out for myself! The recipe looks like you have to do a lot but my friend says it was not so hard to execute at all!
Best Breast I Ever Had!
11/24/2007 at 12:57am
User: Glenda from Las Vegas, NV User Rating:
The turkey breast turned out succulent, and melted in the mouth, but because I am accustomed to seasonings overload, I feel I could have used more umph. The family loved it though. So, I can't complain. The prep was just as it said: EASY. Also, precise and well-written. Thank you, Mr. A. Brown! Btw, I told everyone it is your recipe which I followed with blind faith.
Turkey in the brine
11/23/2007 at 02:40pm
User: Anonymous User Rating:
I have prepared turkey in every way possible in my 40 years of cooking. This is without a doubt the BEST turkey I have ever eaten!!! The prep is a little more than usual, but the results are without equal! This is the moistest, tenderest, tastiest, most succulent turkey ever. Even folks who don't like turkey love this.I will never again cook a turkey any other way. WOW!
Smoke Alarms on Thanksgiving!
11/23/2007 at 02:39pm
User: Anonymous User Rating:
Alton's recipe calls for cooking the bird at 500 degrees for the first half hour which scorched and caused the drippings from my bird to smoke so bad that it set off the smoke alarms in my house! The kitchen was full of smoke - yikes. I immediately turned the temp down and really don't think the initial high temp does anything special.
Second Year Just as Great
11/23/2007 at 12:21pm
User: CORALIE from claremont, CA User Rating:
This is my second year for using Alton's recipe.Last year I bought a frozen turkey, this year it was fresh...AND both times delicious! Worth the effort! Thanks! Alton
Turkey perfection!
11/23/2007 at 11:26am
User: leigh from lovettsville, VA User Rating:
I have been cooking turkeys very well for 30 years but always looking to improve. I tried this recipe yesterday for thanksgiving and it was by far the best turkey I have ever roasted. Thanks Alton!
Will do it again!!
11/23/2007 at 09:50am
User: Gayle from Orange, CA User Rating:
You rock Alton! Thank you for making it simple with science. Understanding what is happening during the cooking process gave me confidence. I never touched the bird throughout the entire time it was in the oven and relied only on your instuction and the digital thermometer. It turned out beautiful(looked just like a picture), moist and most of all..delicious!
Best turkey I've ever made or had
11/23/2007 at 03:39am
User: null from null, null User Rating:
I can't recommend this method more. The breast meat remains moist and flavorful and the dark meat is perfectly cooked, and the skin is the best you'll ever taste. One essential tool is the digital probe thermometer. It really makes things simple.
absolutely DIVINE !!!!!!!!!!! LUSCIOUS!!!!!!!!
11/23/2007 at 02:50am
User: tina from lackawanna, NY User Rating:
This was sooo easy, and I couldn't believe how juicy! Vegetable BASE is an economical way to make a great stock. I couldn't find any of the ginger in the stores (I looked too late), so I MADE MY OWN. I candied fresh ginger, like you would citrus peels. This was the best turkey any of us had ever had! My mom thought I would ruin dinner, but it REALLY WAS DONE in 2 1/2 hrs.(phew)
Beware the digital thermometer!
11/23/2007 at 02:17am
User: Adam from Bothell, WA User Rating:
I prepared this turkey for Thanksgiving dinner this year. Everything went great except for a couple problems. Folks who want to try this recipe should be aware of a couple things. Firstly, during the initial 500 degree skin-crisping stage, the oil on the skin will burn off and produce a good bit of smoke. This didn't affect the flavor. Secondly, the probes on most of the digital thermometers such as the one featured in this episode cannot tolerate high heat; they malfunction and read too high. This caused my turkey to be a tad underdone. The solution is to insert the thermometer (carefully!) after you pull the turkey out of the oven to apply the "turkey triangle" and drop the temp to 350. Apparently, exposing the probes to temps over 400 degrees can cause them to malfunction. What thermometer was used in that episode that could withstand the high heat? Thirdly, my turkey triangle wouldn't stay put. This was simply remedied by anchoring it at the corners with toothpicks. I microwaved my carved turkey to finish the cooking, and it was STILL tasty and moist. The initial slices from the outer breast meat that were cooked completely were heavenly, particularly with the tart cranberry dipping sauce!
Tasty Thanksgiving Turkey
11/23/2007 at 01:17am
User: Jennifer from Middleburg, FL User Rating:
This is the juiciest turkey ever. Believe the ratings and give it a try! The whole family loved it!
Thank You Alton!
11/23/2007 at 12:46am
User: Kate from SAn Diego, CA User Rating:
This was my first attempt at "The Bird". As promised, crispy on the outside, moist on the inside...I couldn't be more pleased.
Brining is MAGIC!
11/23/2007 at 12:41am
User: Deena from Tacoma, WA User Rating:
This is the second Thanksgiving I have used this recipe and received rave reviews once again. I skip the ginger and cinnamon and follow the rest of the recipe to the letter. Amazing how quickly this bird cooks, how lovely and brown it looks, and how very moist and flavorful it turns out. I will never stray from this recipe. Thanks Alton!
This is amazing.
11/23/2007 at 12:18am
User: null from null, null User Rating:
Alton brown is my hero. Im not that old, but i made this for my family, who really hates turkey, especially white meat. At the end of our dinner, nothing was left of it. This recipe is amazing! The white chicken is so tender, so moist, i love it.
161 degrees inaccurate
11/23/2007 at 12:02am
User: darby from los angeles, CA User Rating:
Alton Brown's recipe if followed to the letter likely resulted in hundreds of undercooked turkeys, the center piece of most Thanksgiving dinners. We chose a 15 lb fresh turkey, followed Brown's recipe for brine and cooking to the letter. In fact, we used the same digital thermometer featured in his Food Network video to ensure the internal temperature of the breast reached 161 degrees. In fact, the internal temp reached 165 degrees, I feared the bird would be overcooked. Please review Mr. Brown's recipe for accurateness. For 10 years running, our thanksgiving turkey has been perfect. This year, following Alton Brown's recipe, we were embarrassed.
amazing
11/22/2007 at 11:30pm
User: anna from pittsburgh, PA User Rating:
My dad has been a chef for over 30 years now, so I love cooking and, of course, I am used to GOOD FOOD, and let me tell you, Alton Brown ROCKS, and this recipe is AMAZING. Happy Thanksgiving!!!! I will continue enjoying my turkeys (yes I made 2 because this is toooo good), thanks Alton!!!
Fantabulous
11/22/2007 at 10:33pm
User: Anonymous User Rating:
Agree with others that this was the best turkey ever! We did one that was nearly 28 lbs.- it cooked in only about 4 hours and was incredibly tender, moist, and flavorful. I watched Alton's video on this recipe - learned that you can buy a probe thermometer that lets you know the temp of the turkey at all times with the oven shut. It beeped when the breastmeat was exactly 161 degrees (I checked with my quick-read thermometer). Alton's the best!
AWESOME!!
11/22/2007 at 08:34pm
User: Dennis from Rockford, IL User Rating:
There are none higher then Alton! The first time I tried this and the bird ROCKED!! Again thank you Alton!!
first time and it was a hit
11/22/2007 at 07:48pm
User: Cory from Hialeah Gardens, FL User Rating:
Let's just say I barely have any leftovers. This was the very first time I have ever cooked a turkey and I was extremely nervous. Looked up like 20 different versions but I'm glad I chose this one. It was the juiciest turkey I have ever tasted and it didn't take all day to bake. Even beat out my cousin's already cooked name brand store version.
Great turkey
11/22/2007 at 07:31pm
User: Anonymous User Rating:
Flavorful, moist delicious turkey. Didn't use all the aromatics, but it was great.
Best turkey!
11/22/2007 at 06:52pm
User: Amanda from Galveston, TX User Rating:
I have never made a turkey before, and decided to attempt this for our Thanksgiving meal this year. It was a total hit! My husband couldn't believe it was my first turkey. The entire turkey was juicy, even the breast. The flavor was subtle and delicious. Will definitely make this one a tradition. Thanks Alton!!
fantastic
11/22/2007 at 03:49pm
User: COLLEEN from taunton, MA User Rating:
This is the 2nd year i have made this and would not do a turkey any other way. For those of you who are not sure about brining you have to try this. Also, you can brine a turkey even if the turkey has a solution of 8%. I used my crisper in the fridge to soak it. Also added fresh rosemary and sage in the brine. I also stuffed the turkey and it does not soak up the salt. For the apple, cinnamon and onion i put that in the "other" end of the turkey. Tasty and moist
Best Easiest Turkey
11/22/2007 at 03:16pm
User: Ben from San Jose, CA &