Brined, Herb Roasted Turkey
Show: Emeril Live
Episode: Ultimate Thanksgiving
Rate This RecipeRead users' reviews (206)
- Recipe categories: Poultry, Turkey,
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Average Rating:
Total Reviews: 206
Showing 51-60 of 206
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By nwelthy
Gilbert, AZ
on November 17, 2010
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I combine this with Emeril's Big Bird recipie, taking the best from both! This brine makes a Juicy Breast! I also LOVE cooking it upside down, the juices constantly dripping keep this so moist and tender.
By eyespop
Suwanee, GA
on November 14, 2010
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Favorite turkey marinade that I've tried to date.
By dakoerber_9299698
ALLEN PARK, MI
on November 13, 2010
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I use this recipe every Thanksgiving for the last 4 years. It has great flavor and makes the turkey very juicy! The gravy is also awesome!
By lexus249_9672174
marysville, WA
on November 11, 2010
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The best brine ever!!! I have made this for the last two years and plan to use this brine every year! The turkey comes out with so much flavor and is moist to no end. Didn't even need to season with salt after carving!! Everyone loves my turkey. Amazing! Thanks Emeril, we are HUGE fans!
By Morbie
on November 11, 2010
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I've made this brine for 4 years and will continue every year. But I use Alton Brown's way of cooking the turkey. Roasting at 500 degress for 30 mins, covering the breast with foil, then continue cooking at 350 degrees.
By mochamartha
on November 09, 2010
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This was the best turkey I've ever eaten! I've made it several times and it is always delicious! Last Thanksgiving, only half of the turkey actually made it to the table because we were eating it as I was carving!!!! Thanks Emeril for a fantastic recipe!
By foodaholic79
Minnesota
on November 06, 2010
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The absolute BEST turkey I have ever had! Last Thanksgiving was my first time ever cooking a turkey so I came to this website just to make sure I had cooking temp and time as accurate as possible when I came across this recipe. Brining seemed a bit complicated and a lot of extra work for a first-timer but after reading the reviews I thought what the heck. So I brined my turkey over night and all I can say is WOW! This is now officially my permanent turkey recipe! I cant wait to make it again this year! :
By crys_w
Katy, TX
on November 06, 2010
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I have made this turkey 2 years now, and it is AMAZING! I will never make a turkey again without brining it first.
By Papa Chuck
Baxter, MN
on November 04, 2010
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I have made this recipe a couple times a year, every year since I initially saw Emeril do this recipe clear back in 2003! Don't short-cut on the brining, I actually keep it in there for a few days. I went to a local cafe restaurant and got some 5 gallon buckets that they were going to throw away. Be sure to follow all the steps, including starting the bird upside down, and you will always have a juicy, flavorful turkey on your table. The giblet gravy is awesome! You can use bigger birds too, just your cooking time will be longer. Don't over-cook the bird, watch your thermometer closely when you get close to temp and give it the full time needed to rest!
By kkempton10
Hazel Park, MI
on November 03, 2010
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I was thinking of doing this recipe this year. Has anyone ever made it with a slightly larger bird? I'm needing approximately a 15-17 lb bird this year. Hosting family dinner for about 13 adults, and 4 children, and would like to have a few leftovers! Please let me know, if anyone has any advise, or ideas about how to make this easier!
KDearing89@yahoo.com
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