Good Eats Roast Turkey

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best Turkey recipe ever. I have cooked my holiday turkeys this way for 4 years or so and I will never do it any other way! "Blasting" the bird is so worth the smoke and has kinda become part of our family's tradition. Nothing says its Turkey Day in my house like the hubby fanning the smoke detector with all the ceiling fans whirring and every nearby window or door open for 30 minutes every Thanksgiving afternoon. Yes afternoon because blasting also cuts down on the cooking time so I don't have to start the turkey by 10 am. I am forever thankful to AB for this recipe. Thank you FN and AB for all you have brought to my kitchen.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I can't say enough about this recipe! I have never in my life had such a tasty turkey as I did this year, when I followed this recipe for Thanksgiving dinner. Last year, I tried AB's brining application but couldn't bring myself to NOT stuff the bird. It was delicious, moist and juicy.No complaints. This year, I took the plunge into dressing-on-the-side and no stuffing in the bird, using instead, the aromatics. This took "delicious" to a new level. It was even more juicy, not having had the stuffing draw moisture away from the bird, and had an added flavor from the aromatics. I kid you not, every person at that table raved on and on about my turkey. I actually started to blush. Thanks, AB,.you've converted me to your STUFFING IS EVIL cult.
The only drawback is that he's serious about the size of the bird. I had a 23-pounder and the 500-degree pre-browning had to be ended early to prevent a smoke out in the kitchen. It still worked out OK, though, thanks to the two thermo probes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! Made this for the second year in a row for Thanksgiving and it's twice a hit. My mother, who has scarcely eaten white meat because of it's dryness, ONLY wants the breast now because it's so moist.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have never posted a recipe review online in my life, but I was so amazed at how delicious this turned out, I had to create account and share. I'm 51, and I've made my share of turkeys in life, but this was leaps and bounds above the rest. Absolutely FABULOUS. A little bit more work, but not bad and the payoff is more than worth it! Don't be intimidated by the brining idea -- I used a cooler in the garage and it was a piece of cake. Just be sure and bleach the cooler to sanitize and prevent potential salmonella growth after you've removed the turkey. Enjoy!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perfect Turkey every time...the Brining is the key for me. I do use a roasting bag for the turkey (always have and it's even juicier and tastier with this brine. Thanks, Alton!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been making this turkey for the last 4 years and it comes out perfect every time! My mother is always amazed at how fast it cooks and how juicy it is. I always brine the turkey for the longest amount of time (16 hours. I have received so many compliments each and every time that I make this I think it would be hard to find a recipe that even came close to comparison. It would be hard to mess this one up! Yes, in the first 30 minutes smoke might happen but just open a window and turn on a fan and all will be well. I hope everyone gets a chance to enjoy this recipe as much as my family and I did! Good Eats!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As a newlywed, I was terrified to prepare my first full Thanksgiving for my husband and guests. I harnessed my love for Alton Brown's Good Eats and prepared several of his recipe's including this turkey.

This recipe is absolutely perfect. I did not deviate from any aspect, and my final bird was moist, flavorful, and succulent. All my guests commented that it was easily the best turkey they have ever had. It was worth the additional effort.

Edit: made this for the second year, and it was still perfection. All hail the Good Eats Roast turkey!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It's January 1 and I know it's supposed to be over but my family hates turkey so I finally as an after thought cooked the year old thing in my freezer today using this recipe which has over 4300 reviews with a 5 star rating. It deserves every star it has received! The very best turkey I have ever eaten - and yes the family liked (or loved it too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow!! This was the best turkey we have had in almost twenty-five years of married life! It was just awesome!! It was pretty funny to turn that oven so hot for the first 30 minutes, but once we covered it with the foil "tent", and cooked it at the lower temp for the remainder of the time, it came out PERFECT. I didn't have the all-spice berries or the candied ginger for the brine, but instead added a few bay leaves. I didn't even have the aromatics either, but instead used olive oil to coat the bird. Everyone said it was the best turkey they had ever had. Thank you, Alton, and also thank you to my Mom, Bonnie Ellinger Rehaume, who went home to Jesus in October before we could have Thanksgiving for the last time together. Mom, thanks for giving me the pleasure of learning to cook and bake right next to you!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Without you alton i would not have been able to cook a turkey all these years. I do not brine , and add butter and herb under the skin. I stuff cavity with lemon ,celery,onion and herbs. Cooking technique comes out perfect everytime. Thank you