Good Eats Roast Turkey
Show: Good Eats
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- Recipe categories: Apple, Turkey,
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Average Rating:
Total Reviews: 4323
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By gjones13_1613442
Portland, OR
on December 09, 2004
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Turkey comes out very moist and flavorful. I brined over night, was very simple. Perfect thanksgiving turkey!
By annfronzuto_1613849
Birmingham, AL
on December 09, 2004
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When I told my mother and my boyfriends mother that I would only be cooking my turkey for 2 1/2 hours, they laughed at me. (Which made me a little nervous But it turned out great! I will never doubt you again Alton. Thank you!
By asanspr_1633585
panama city bea...
on December 09, 2004
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this was the best turkey ive ever had everyone loved it now christmas is coming i look forward to trying more great recipes
By clhuff_438802
Olathe, KS
on December 06, 2004
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This recipie was the centerpiece of the first Christmas meal I hosted, and it's been my holiday to host since. (I'm glad the breast timer temperature has been returned to its rightful 161 degrees.
By gbloomm_1618247
moorhead, MN
on December 06, 2004
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I made this for the first time this Thanksgiving and the rants and raves are still going. I had to email the recipe to my mother as she is telling everyone that it was the best turkey she has ever had, and she's been cooking them for over forty years. The juices were running off the cutting board and the counter. Very highly recomend this recipe.
By daryt_1178388
Jamaica Plain, MA
on December 06, 2004
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I just got married a few months ago and have never cooked a turkey before this Thanksgiving. The pressure was on. I found this recipe and followed it to a tee. It came out PERFECT. It was the most moist turkey my husband had ever tasted. Even better than his mom's and my moms. Nobody in my family is getting this recipe from me until I get tired of taking all the credit for the best turkey ever!!
By saraisqt_1616754
montgomery vill...
on December 06, 2004
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i forgot to turn the temp down from 500 after the browning stage... it had extra crispy skin (which tasted great and was still moist and deeeeeelicious. goes to show alton can make a chef out of a moron ;
By jrwoody6861_1541216
San Jose, CA
on December 06, 2004
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I have cooked a brined turkey following this recipe every year since I found it 3 years ago. Even if we eat at friends or families homes I still do this just because we enjoy it so much!
By cap377_811833
fort edward, NY
on December 05, 2004
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This was my first Thanksgiving cooking for a large crowd, and - as stated in the other reviews - this turkey is amazingly moist and delicious. The bird was big, so I stuffed extra aromatics in the cavity. Then, upon carving the bird, the meat literally fell off the bones. So wonderful and juicy. Of course, brining the turkey at 3 a.m. was a bit rough, but so worth it. I love Alton Brown and all his recipes.
By jjacob6_1608573
Brookport, IL
on December 05, 2004
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I made this this year for thanksgiving. I let it run to about 170 degrees. I removed it quickly from the oven and then tightly wrapped it with foil and let it rest for 15 minutes. The temperature climbed to well over 187 degrees which leads me to think if I would have ran it to 161, it would have made it to almost 180. Which is cooked in poultry terms. We ALL loved the turkey.All 8 of us. This was a 21 lb bird as well.SO now I am sold on the ALTON BROWN UNREAL DEAL A MEAL. Now if I could just find W to sell me a new thermometer and a snazzy food processor.