Good Eats Roast Turkey

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Alton is, quite simply, a Food God. This recipe is a testament to it. I made this recipe for Thanksgiving this week and I have never seen a more perfect bird, gotten more rave reviews, or wanted to eat so many leftovers. The whole thing was done in about 2 hours. The skin was a perfect crispy golden delicious color. The meat - all of it - was amazingly juicy and wonderfully flavored. I will most certainly make this again, and will not reserve it just for Thanksgiving!

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Alton Brown, you are AMAZING! I followed your recipe without any alterations and cooked the BEST Turkey ever!!!! It was so moist, and tender. My white meat was a little pink closer to the bone, but faded away when I pulled it out to make sandwiches the next day, it was awesome! I bought my Turkey at Whole Foods, a 14 lbs, and fed 4 people for four days. Every bite, my family could not stop saying how amazing and the best ever! Thank you for making our Thanksgivings the best home cooked meal we've ever had!

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I have mixed thoughts. I prepared a 19 lb. bird. I followed the recipe to the letter. The bird came out of the oven at preciscely 161 degrees, rested for 20 minutes. The outside portion of the breast was as flavorful & moist as any turkey I've ever made. Same with the dark meat. However, upon carving deeper into the breast, I came upon pink white meat & redish, pink juices. What would have caused this. I would definately try this recipe again if I knew how to avoid this.

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Obviously, this recipe does not need another good review. However, I was a bit skeptical when I started because my turkey was only a scant 8.5 lbs, and a couple modifications were necessary. I did the initial roasting at only 450 degrees for 20 minutes, followed by 350 for about an hour and a half. I think it would have been done after an hour followed by 30 minutes of resting, but a couple of overly concerned relatives convinced me to keep it in the oven a bit longer. It turned out absolutely juicy and delicious, and this was a heritage bird that I had been warned could turn out a bit dry if not cooked properly.

Oh, and I brined for about 48 hrs. That probably helped too.

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This was the best turkey I have ever had!!!!

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Delicous Turkey!!!! This year was my first time ever cooking a turkey and this recipe made me a superstar. Very easy.

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I mostly cook Indian and Ethiopian foods, and I'm a little nervous about roasting a whole turkey. Yesterday, my friend gave me a whole turkey she got for free from the grocery store, so I followed this recipe and it was about the very best turkey I've ever had in my life. I was blown away!

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This is 1 of the only recipes I use without changes or substitutions of any kind we love it.

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My family has never been a fan of turkey but our 5 y/o son was upset when I told him we were not going to have turkey for Thanksgiving. He told me that it was part of tradition! In my desperation of not wanting to swallow another bite of turkey from the local grocery store this year, I used this recipe and kept my fingers crossed....it was SO worth it. My first time making turkey ever and it was a huge hit! Thank you!

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Made this recipe yesterday. Used a frozen turkey, thawed it in the fridge for 3 days, then brined it for about 16 hours. I couldn't find the allspice berries or the ginger, so used regular whole allspice and some orange peel for the brine. We used a brining bag we bought at Bed Bath and Beyond, since a bucket would not fit in our refrigerator. The bag was a bit of a problem since we had to turn the turkey and it weighed a ton. Thank goodness my sons were here to help with this. We cooked a 19 lb. turkey, and it took a little less than 3 hours to cook. The bird came out absolutely delicious, and very juicy, even though I kept it in the oven longer than necessary and let it rest, covered, for almost 1 hour, since the sides were not ready. I would absolutely make this again and cannot recommend this recipe enough.