Good Eats Roast Turkey

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Heard Chef Brown on my local public radio station a couple of days before Thanksgiving and my local Wms Sonoma was out of brine mix, so I took a chance. Turned out to be the best turkey I've made so far, hand's down! Video for tucking the wings under, making the triangle, and how to big to cut the pieces for the aromatics all very helpful.

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Cooked to 161 and covered in foil. It never cooked any further and light blood ran out after 30 min when we carved. Nightmare. My guests asked me to put their slices in the oven. It needs to go until 165. Although tasty I am a bit mad this year.

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I had to admit that I had never cooked anything in the oven before. I don't know what got into me when I decided i wanted to host the Thanksgiving feast at my house. My family is very traditional regarding family get togethers, is always a lot of food and excellent recipes made by the "best" cooks of the family. I spent the last month reviewing all your recipes and I surprised everyone with the turkey, it was DELICIOUS and cooked to perfection,I followed the recipe it to a T. and it turned out perfect golden brown and TASTY. I made the broccoli casserole and the glazed carrots, and made some Cranberry granita too! Everyone was with their jaws opened in disbelief... I love you, Alton Brown!!!!

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I have been attempting to successfully roast a turkey since I was married. That's 26 years. The turkeys have been undercooked, overcooked, and mainly inedible. I am happy to report, that finally, with Alton Brown's PHENOMENAL recipe and instructions, that I now can prepare a delicious, perfectly cooked turkey! The skin was oh so golden brown. Them white meat was moist and succulent. And the dark meat, the dark meat was divine.
Thank you Alton!!!!

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I cannot not write a review on something that I will take credit for the rest of my life (sorry Alton, but I am really grateful for your scientifically proven methods in cooking. This turkey recipe is so easy, you would want to make it every year. I got ravin reviews by my family. The turkey turned out really moist and the skin, crispylicious!

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Followed the recipe exactly adn it was the by far the best turkey I ever had or made. I never was a big fan of turkey but gosh would eat it all the time if was this good. Plus brineing a turkey in a bucket on the back porch just adds a new tradition to family lore! One thing - don't forget to turn on the fan when you're roasting your bird!

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Turkey turned out perfectly moist. Left the bird in the brine for 16 hours. Just put it in a bag with the brine and put it in a cooler with ice. Very easy and I didn't even need to flip it over half way through the brining process. I washed the turkey very well after pulling it out of the brine and did not have any issues with it being too salty. We were able to make gravy with the drippings by adding some vegetable broth we had left over. Worked out perfect!

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Perfection! The work to get the brine and aromatics ready was easy and well worth it- this turned out to be the juiciest turkey we have ever had! We are planning on doing this again in the next few weeks :

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ABSOLUTELY AMAZING! This was my first turkey ever made! i added a lil garlic, onion, rosemary, and sage to my brine and it was juicer than ever and had a competition with my older sister who used my grandmothers old tricks .. hands down amazing!!!

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This was my first thanksgiving and this nailed it out of the park.