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Brined and Roasted Turkey Recipe

Brined and Roasted Turkey

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (341)

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Average Rating:

Total Reviews: 341

Showing 91-100 of 341

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  • on November 20, 2009

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    I used this recipe twice and each time it was perfect - moist and tender!! Will be making it again this year!!!

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  • on November 19, 2009

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    What kind of turkey is best for brining? Can I use a butterball frozen that already has salt injected? Also are the spices bold? My family has never used any spices. I'm not sure what to expect. ANy words of wisdom would be appreciated.

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  • on November 17, 2009

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    I made this turkey last year as close to the instructions as possible and it was great. the amount of bine should be okay because you have over 2 gallons of liquid. The only thing you'll have to do is cook it longer. according to the usda website at 325 degrees 8-12 pounds 2 3/4 hours to 3 hours, 12-14 pounds 3-3 3/4 hours, 14-18 pounds 3 3/4 hours to 4 1/4 hours, 18-20 pounds 4 1/4 hours to 4 1/2, and 20 + 4 1/2 hours to 5 hours. I Know the recipe calls for a cooking temp of 350 degrees so use your judgement. Hope this helps

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  • on November 15, 2009

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    Does anyone have any tips on what to do if you want to cook a bigger bird when following this recipe? For instance, would you double the brine recipe and extend the cooking times as well? Looks like a great recipe and just want to make sure I get it done right!

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  • on November 11, 2009

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    I use to try out a different turkey recipe every year for thanksgiving searching for the perfect recipe. I finally found it when I stumble upon this one a few years ago and I've been using it ever since. The result is really the perfect turkey . . . crisp on the outside, moist and tender on the inside and best of all the meat actually has flavor before you add the gravy. I recommend this recipe to anyone looking to make a great turkey and though it takes a little more time than a basic roast turkey recipe, it's definitely worth the extra work!

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  • on November 11, 2009

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    I host Thanksgiving at my house every year. I saw Emeril on GMA preparing this recipe and the Sweet potatoes in orange cups. I have made them every year since and they are now a tradition for the holidays.

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  • on October 28, 2009

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    To the person who asked if you bake it uncovered the entire time, yes. It'll be golden brown. But if it starts to brown too much, just cover it. You shouldn't have that problem, though. Baste it frequently. It will be the "moistest" turkey you've ever made, and it's very flavorful.

    I've made this recipe now for at least three years, and it's definitely the best Thanksgiving turkey I've ever made. It's so good, in fact, that friends of mine often hire me to make it for them. I'm making it today, and it's not even November yet!

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  • on October 03, 2009

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    Does the turkey remain uncovered the entire time? I am making thanksgiving diner for the first time and have exremely critical know it alls comming for diner so I would really appreciate it if someone could help :

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  • on August 13, 2009

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    I used this recipe for the brine last Thanksgiving and it was WONDERFUL!! The turkey just fell off the bones because it was so moist. I used Alton Brown's way of brining (in a new and clean painters bucket and kept it outside in the snow, it worked great. I was very pleased with this recipe and will most certainly use it again this year.

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  • on January 15, 2009

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    This is the only way we will prepare a turkey from now on. It was so flavorful. We tasted a hint of citrus and rosemary in the meat which added to the wonder flavors. The turkey was so moist and flavorful. Adults and kids all raved about this years turkey!

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