Brined, Herb Roasted Turkey

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This was my first experience with roasting a turkey. Most of my family prefers ham and when I get a turkey it is usually smoked but this recipe has changed that! I brined the turkey for 16 hours and cooked according to directions. It was amazing! It was incredibly flavorful and moist. The gravy was probably the best I have ever made! I used the giblets and neck while simmering the stock but I did not chop and add them to the gravy. Everyone raved about this turkey yesterday and even my husband who is the most opposed to turkey had a turkey sandwhich for lunch today! This recipe has gone straight into the holiday section of my recipe collection!

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I have made this recipe three years in a row and I must say: this is our official family recipe for Thanksgiving turkey! Brining is definitely the way to go! The only small differences in what I do is to have the oven at 350 degrees instead and go with the old "20 minutes per pound" stand-by (while using a digital thermometer of course, won't cook turkey without it! and to roast the bird breast-down for the first one to two hours before flipping it. Absolutely the most delicious turkey I've ever had! And everyone I've served it to has loved it. Never deviating from this one!

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Perfect brine for a perfect bird, I used a frozen turkey and despite some warnings it was not too salty and was the best turkey I have ever made and had, The gravy wasn't as thick as I'd like but I think that was b/c I rushed it, it still tasted great though. Worth the planning and effort.

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Hello! I plan on using this recipe tomorrow, but I'm a bit confused about how to use the neck/giblets. So they are used in the broth whole, except the liver is chopped? Then, when making the gravy you chop up the the rest of the giblets? How fine should they be chopped when adding to the gravy? Anybody who's done this, please advise.
Also, how does cooking the turkey breast side down make it look? I've heard the turkey doesn't 'look' as good as when it's cooked breast side up.
Thanks! -Ash

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This recipe ROCKS!
This Thanksgiving would be our fifth now with this recipe. I have to say that this recipe ROCKS! It is tasty, juicy and with an amazing flavor.
I would never roast turkey any other way!
If it wasn’t for this recipe, my kids would never have seen turkey on thanksgiving dinner table-it would have been hen instead!
Emeril, you saved thanksgiving…… Thank you!

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After preparing this for 3 Thanksgivings in a row.....I wanted to post a review. Turkey is viewed very differently now by my family. It is eaten with pleasure instead of just dealing with it.
I highly recommend this way of doing turkey. Thanks Emeril! You saved Thanksgiving!

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hi,i am a chef.my name is shari lynn carothers.i am married to jim carothers.18 years.i was in the navy.jim was a marine for 5 years.i was in the navy for 10 years.i broke my right leg and hip,in a car accident.we have lived all over the world.the recipes are super emeril.thanks alot.great too on tv too!!i started cooking at 7 years old.my dad died at 50 years old.thanks for all your recipes.stay happy,shari and jim

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Wonderful!!!!

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The white meat is as moist as the dark meat in a regular turkey because of the brine. Friends and family absolutely rave about 'my' turkey every year. Thanks Chef Lagasse!

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I have used this recipe now for two years straight. I feed around 25 to 30 people. We use a 25lb. turkey so the brining ingredients are adjusted appropriately. Unanimously the crowd says, "Best Turkey they've ever tasted". Juicy, a ton of flavor, couldn't be better. Thanks Emeril, You've made the house full of happy!