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Good Eats Roast Turkey Recipe

Good Eats Roast Turkey

Alton Brown

Recipe courtesy Alton Brown, also featured in Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3989)

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Average Rating:

Total Reviews: 3989

Showing 1-10 of 3989

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  • on April 16, 2012

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    We tried this recipe for thanksgiving and we were all blown away by how moist and flavorful the turkey turned out. We loved it so much that we made it again a couple weeks later. I've yet to be disappointed by any of Alton Brown's recipes

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  • on April 11, 2012

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    I made a few changes to the brine part.Very moist and delicious.

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  • on April 04, 2012

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    This is a great recipe to follow for a perfect bird. It is right on. Brinning truly makes a difference and renders the bird moist and extremely juicy. My bird was very impressive.

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  • on April 03, 2012

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    This is the best turkey recipe and brine I have ever used. I've tried so many brines and the turkey still came out dry. With this brine, the turkey is SO moist and delicious. My 20 lb turkey was gone in one night!!

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  • on March 26, 2012

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    With almost 4,000 reviews this AMAZING turkey doesn't really need another one but I have a few things to say:

    1. I don't even like turkey 'cause I never had one that wasn't dry, and I loved this turkey. I couldn't find allspice berries so used scant teaspoon of allspice. Otherwise I followed instructions exactly.

    2. Tonight I made turkey brown rice casserole that was absolutely outstanding. Yes, I said "casserole" and " outstanding" in the same sentence. Should be an oxymoron, I know but I think the key to its success was the flavorful, moist turkey.

    I will now look forward to buying turkeys when they are on sale and fixing them for company or when I take a meal to someone who's had a baby or surgery.

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  • on March 23, 2012

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    I have an IGLOO Style cooler used for holding drinking water that is perfect for up to 18LB birds. It sits in the cold brine for 16-20 hours. i wash and pat it dry. Cook the aromatics and oil the skin. 500 for 30min and about 1:30 1:45 till done. Its the best way to get 100% juicy meat from the turkey. Thank you Mr. Brown.

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  • on March 12, 2012

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    I made 3 in 1 month....SOOOOOO good I had to post a review (my first ever!! Thank you Alton you're my hero!!!!! :

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  • on March 08, 2012

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    Absolutely wonderful!! I now brine my chicken breasts as well.

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  • on February 25, 2012

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    I used this recipe for my first turkey and it was amazing! It came out so moist and tender it was hard to keep away the scavengers to get it to the table. I was told it was better than my mother in laws turkey : I will use this recipe every time.

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  • on February 18, 2012

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    The first time I put the turkey in a clean plastic bucket for brine ing all my guests were questioning my sanity. I have made recipes from Alton before I really wasn't worried.

    Since I didn't have a frig big enough for the brine bucket I left it outside.(In November in Colorado And being in Colorado, I sorta forgot to check how cold it got that night. So the funny thing about all that salt, it lowered the freezing point of the water so everything was a little slushy but ready to go for the stuffing process and oven.

    And now everyone that had thanksgiving with me now brines their turkey just like I did.

    Thanks Alton!

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