Good Eats Roast Turkey

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I have found a new "go to" roasted turkey recipe. This turkey turns out juicy, succulent and the skin is fabulously crispy. I will add a little water to pan and roast on a sil pat next time as my roasting pan was pretty hard to clean but it was well worth the scrubbing

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This is the juiciest turkey I've made in the last 8 years. For the brine, I substituted the vegetable broth with chicken broth and used kosher salt. I bought a jumbo ziplock bag to submerge my turkey in the brine. Then I went to target and found a large clear plastic tuberware to store my brine turkey in the refrigerator. I brined my 14 lb turkey breast down for 24 hours, and flipped it and brined the other side for another 24 hours. I used apples, oranges (no skin, celery and onion for my aromatics. And to avoid the smoking, I added about 1/2 inch of water to my pan. I was worried that the turkey was going to be too salty, but it came out perfect, and cooked thoroughly. I plan to use this recipe again.

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Every year I go through the stress of cooking the turkey but no more stress for me! I found my turkey recipe for years to come. The turkey was juicy, tasty, tender and hassle free.

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My Mom has always made the Thanksgiving dinner for the entire 50 years I have been alive. I have always loved the standard sides she makes, and we have had many new sides added over the years. Her turkey, though, has always been somewhat of a disappointment. I found this recipe and convinced her to try it. She followed the recipe to a T, and it was everything I always expected a turkey to be - moist, flavorful, and delicious! She and everyone at our table were amazed.

If I have a criticism, it is that for the first time ever, there were not enough leftovers!

Thank you Mr. Brown for the best turkey of my life!

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Thank you Alton for this recipe for brined turkey. It was a big hit 4 years running at family and other social gatherings for Thanksgiving. Tasty, fall off the bone tender & moist. Best ever.

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Best turkey ever! I used chicken broth instead of vegetable stock and brined the turkey for about 10 hours. I also rubbed the turkey with salt, pepper, garlic powder, onion powder and butter for roasting. I was bit scared of 500 degree thing, but that worked out well too. The turkey had a beautiful brown color and was incredibly juicy. It only took about 3.5 hours for my 22 lbs turkey to reach 165 degrees. I went with 165 degrees because that was the temperature suggested on my thermometer.

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Fantastic! Also was anxious about serving a new recipe to company without trying it first, but this was outstanding. The meat, both light and dark, was moist and perfect. Was very, very tasty. Followed the recipe exactly, save for increasing proportions to accommodate a 24 pound bird. Also, I used a brining bag from Williams-Sonoma. I'm a believer!

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Was seriously worried, even though I had seen the episode on Good Eats when it first aired. Wasn't sure about whether the brine would leave the meat salty. Wasn't sure what the "aromatics" in the bird's cavity would do to the taste. Wasn't sure that the substitution of herb butter for canola oil would work.

Didn't need to worry. The bird looked like it came out of a Burl and Ives or Norman Rockwell painting. It was browned perfectly, but all the meat was moist, flavorful and juicy. I did follow the instructions in the related video to cover the breast meat with a foil triangle.

I had NEVER roasted turkey before and this came out PERFECTLY! I can't imagine any recipe being any easier to follow with great results. Thank you Food Network and Alton Brown. Now ... if I can only learn to carve the bird without massacring it!

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Super moist and tender. I followed Alton's directions to the letter with a couple of exception. I didn't insert the temperature probe into the breast meat, but into the inner thigh and set it to 170 degrees. When the thigh reached 170, the breast meat was at 165 degrees--perfect! IMPORTANT: I did use a foil triangle to cover the breast after the 30 minutes at 500 degrees. This is very important item not mentioned in the recipe text, but shown in the video for the recipe. It covers just the breast meat and not anything else so the breast doesn't get over cooked. A word of caution: The first 30 minutes on 500 degrees will produce A LOT OF SMOKE!! You must have good ventilation. I installed our old range in the garage when we replaced our kitchen appliances and roasted the turkey out there. At the end of the 30 minutes, the turkey was a gorgeous golden brown and was imparted with a delicious roasted flavor, so this step shouldn't be skipped unless absolutely necessarily.

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We've tried this recipe a few times now. I have to say I've never had a turkey turn out bad until using this recipe, and I've made many in my day. It is dry. Sorry but it's been a fail every time and I don't get the rating. I guess for people that don't have turkey experience it might seem ok, and I adore Alton, but I have nothing good to say about it after at least three tries (thought I was doing something wrong but no. Looks nice but for eating, I couldn't even eat it....Then I remembered doing it last year, and not eating it then either. No one ever likes it when I make this recipe, we have a small enough crowd that they are honest. Making a note to never make again.