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Good Eats Roast Turkey Recipe

Good Eats Roast Turkey

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4324)

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Average Rating:

Total Reviews: 4324

Showing 4021-4030 of 4324

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  • on January 04, 2005

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    Not only is this easy to do but well worth it. I've prepared my turkey in this way 8 or more times now, and still get nothing but compliments on it. I'm asked to make turkey for all of the holidays and transport it. My family loves it and yours will too.

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  • on January 03, 2005

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    This was the first turkey I've ever cooked and it turned out great! Visiting relatives, who by the way are terrific Southern cooks, thought I was crazy with the brine thing but they were impressed by this bird's tenderness. I skipped the apple and cooked in a free standing roaster. Delicioso!

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  • on January 02, 2005

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    I had to alter the recipe slightly because I was only cooking half a turkey, so no cavity to fill with aromatics. Anyway, I replaced the vegetable stock with apple juice and cut the sugar in half, and just placed the half-breast bone-side down over a bed of onions. Unfortunately, lacking a meat thermometer, I let it cook about 1/2 hour too long, but even with that the breast was moist. I am right now eating the best turkey sandwich I have ever had and I look forward to trying this with an entire turkey.

    The prep effort was minimal, and with just a half-breast, I put the brine and turkey in the fridge. I'm actually looking forward to trying this with a roast chicken sometime...

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  • on January 02, 2005

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    I started out with this recipe, and made slight changes with each use, and my turkey's get better and better each time, Because of both the flavoring on the brine, and a better understanding on how to cook the bird. My latest, and best so far, is a slight variation on the "40 Clove Garlic Chicken." In the brine, I use a whole head of garlic, and also boiled in 3 cinnamon. I've also cut down the salt to only about 3/4 cup. Then, ehrn the bird is ready to roast, the only thing I put in the cavity is another head of garlic. Each clove have been deskinned, and crushed into large chunks. Cooking is exactly the same. 500 for the first 30 minutes, then 350 for the remaining time, with the breast meat covered in foil. Alton claims the meat will stay juicy for weeks, but I haven't found that to be entirely true, beacuse the bird never lasts more than 4 days in my household. But still, during those 4 days, it is still very juicy.

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  • on January 01, 2005

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    the only thing i didn't like about this recipe was the ingredients that you stuff into the bird, so i just leave them out. i've made this turkey for the last 3 years and my husband won't eat anyone else's. it's great.

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  • on January 01, 2005

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    This recipe takes a little prep. time, but for a special occasion, such as Thanksgiving, it is absolutely perfect. I highly recommend that you use the meat thermometer with the exterior controls so that you don't have to open the oven door to check the temp. All of my guests were impressed, and it was my first time to prepare the bird for the family. Thanks Alton!

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  • on December 31, 2004

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    A simple process that produces a wonderful, moist, flavorful turkey every time.

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  • on December 28, 2004

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    I am 14 years old and I made this turkey for our Thanksgiving guests. Although it was left in the oven a little too long, it was still amazingly moist. My older brother commented, "I thought turkey was just a dry bird, but I guess I was wrong." The other guests thought it was the best turkey they ever had. Worth the time.

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  • on December 28, 2004

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    My husband (a ham man loved this turkey and has enjoyed the sandwiches from it. My in-laws were impressed - and that's worth a lot!

    It takes some planning to get the procedure down, but it is well worth it.

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  • on December 27, 2004

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    Absolutely the best turkey recipe ever.

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