Spiced and Super-Juicy Roast Turkey

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Made this last year for Thanksgiving and it was the juciest, most flavorful, and tender turkey I've ever had - we're definitely making it again this year!

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I have been a fan of Ms Lawson ever since I was introduced to her aesthetically stunning cooking program--and her masteful use of imagery as she describes the food is so wonderfully refreshing to the agonizing cliches one usually hears ad naseum in other cooking shows: "Isn't that pretty?" or "Look at the color." In fact, she inspired me to brave the uncharted terrain of the culinary arts. "How to Eat" was the first cookbook ( a diminutive title to describe such an panoramic field of recipes flowered with colorful prose to adorn my humble kitchen. But I digress...the turkey was amazing! The breast meat especially, was so succulent and tender that the gravy was used for the mashed potatoes, as if using it was tantamount to pairing ketchup with prime rib. And the essence of the spices married perfectly with the flesh of the royal fowl--my table was a veritable orgy of "mmmmm" and "aaahhh" as it was feasted upon. The only thing I did differently was, I combined all the brine ingredients in a large stockpot and brought it to the boil for a few minutes. Next, I put the pot in an ice bath (to expedite coming to room temperature and then let the turkey soak. (Having tried the recipe before w/o the boiling, I prefered a little more spice factor, and boiling the brine definitely delivered. It turned out fabulous!! Cheers Nigella!!!

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I saw Nigella's programme in the UK when I was living there and I was mesmerised how simple and delicious it looks like.... The following day I bought the Xmas book and I did her Xmas meal: no stress because of the timing and the tips given in the book... I did a dry run with friends mid december and they all enjoyed it..... asking for more.... especially the Xmas chocolate pudding....
I did the same meal for my in-laws and this year, I'll do it again in France for my familly.....
WHO SAID THAT BRITISH and FOOD was an oximoron?

NIGELLA you are the best!

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This the best turkey ever. Do to economic contraints i hada to use a frozen turkey instead of fresh and it was still fantastic. My family just raved about it.

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This year was the first year my husband and I hosted Thanksgiving - for BOTH families. I was a WRECK trying to find a recipe that would impress my family of cooks and his mother who is a fabulous cook. This recipe did the trick! The brine was easy to assemble and the baste gave the turkey a beautiful brown glow! It was loved by all!

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I tried this recipe a couple weeks ago, but reduced the brine and did it with a roast chicken. It was excellent! my boys loved it.

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I have been THE turkey expert to my family and friends for the past 15 years making everything from fried, roasted, and grilled always with rave reviews. However, THIS turkey is the BEST I've ever had! Super easy, perfectly seasoned and moist.

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Mnay brine are too salty or too overpowering. This brined turley yields a fabulously sweet and savory turkeyw ith a hint of the dark aromatic spices. Added bonus- you can (and should use the deliciously flavorful drippings to add to her already delicious allspice gravy.

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this recipe was wonderful, easy and my family loved it!

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I have been making this version of Nigella's turkey for seveal years now. I saw it in her book "Feast" and I thought I would give it a try. I have never made roast turkey any other way since then. Like she said - all the spices penetrate the turkey meat and make it so tasty. I highly recommend this and the gravy recipe. I really wish Nigella would demonstrate more of her "Feast" book recipes - all the ones I have tried so far have been great.