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Good Eats Roast Turkey Recipe

Good Eats Roast Turkey

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Average Rating:

Total Reviews: 4326

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  • on November 24, 2005

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    I did this with just breasts. It was amazing. Juicy, moist, flavorful. Don't be afraid of the "weird" ingredients in the brine recipe - the final product just tastes wonderful. I'm never going to do TG turkey any other way.

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  • on November 24, 2005

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    my church was having a pot luck dinner right after the service and my mother decided she would volunteer the turkey. I had seen the episode titled romancing the bird and thought that it seemed like a tastey idea. I took the bird to my church and well, didn't take any home. eveyr single person who tried it loved it. Now I have to cook turkey every holiday. That's ok though, because then we have ... good eats....

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  • on November 24, 2005

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    There is a discrepancy between the show and this recipe. Following the recipe - I didn't insert the probe into the turkey until after its 500 degree 30 min. roast. It is much harder to put it into a hot bird correctly than when Alton did in "Romancing the Bird" ..... BEFORE HE PUT THE TURKEY IN THE OVEN!!! Please correct this so that other viewers don't have to make the mistake that I did!

    Great recipe though!

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  • on November 24, 2005

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    its was so good i couldent get enough

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  • on November 23, 2005

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    When we prepared our Good Eats Roast Turkey the first year, I knew we had a winner. My husband's fingertips were wrinkled from the moisture while carving the bird!

    I usually make the brine "concentrate" on the Sunday before Thanksgiving, leaving out the gallon of ice water, and store it in a container in my fridge. Late Wednesday night, I add the ice water and the turkey to the bucket and let it soak.

    My only deviation to the recipe is instead of the canola oil, I liberally slather the bird with room-temperature, unsalted butter which I've seasoned with rosemary, onion powder, a little garlic and fresh-ground black pepper.

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  • on November 23, 2005

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    This was the best turkey breast meat ever! Very moist and flavorful. Skin was a little flabby after being under the tent for most of the cooking. I think this time I will remove the tent at the very end to see if that makes the skin more crispy. The skin was nicely browned (the bird was beautiful but it kind of steamed under the tent

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  • on November 23, 2005

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    We've been using this recipe since we first saw it on tv several years ago. It's the best way to go if you're cooking your turkey indoors.

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  • on November 23, 2005

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    I have been using this recipe every Thanksgiving and Christmas since I first saw the episode "Romancing the Bird". We love the juicy flavorful meat of the turkey. Thank you Alton Brown

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  • on November 23, 2005

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    I made this last year and it was the first turkey I have EVER made. I already had a butterball turkey so I skipped over the brining part, but the rest was absolutely perfect! I had my in-laws over and my father-in-law asked me if I could teach my mother-in-law how to make a bird so good - what a great comment!

    I'm having my side of the family over this year and am doing this recipe again. For a person that doesn't cook complicated meals this one was easy to do.

    Happy Holidays!

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  • on November 23, 2005

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    I have been following this Good Eats recipe for several Thanksgivings now and it is still the best! The turkey comes out perfect every year for my family and I. It makes so much sense to roast the bird on high initially to seal the skin! I love Alton Brown for his ingenious ideas to cooking traditional Thanksgiving!! Thanks Alton!!!

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