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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 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!

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  • 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.

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  • 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.

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  • on December 05, 2004

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    I make a bet with anyone who trys this receipt. If this is not the best turkey they have ever had I will pay for the turkey.....I'm batting .1000 right now...it is simply the best. thanks Alton

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  • on December 04, 2004

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    I used a fresh turkey that had no flavor injections and it didn't turn out QUITE as flavorful as I had hoped, but it was still very moist and good. It was much better than the usual dry as a bone turkey, although some of my picky family wouldn't eat it. I think they thought it wasn't cooked well enough because it wasn't as dry as the Sahara. Oh, well, at least most of us liked it and I made some great white bean chili with the leftovers the next week.

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  • on December 04, 2004

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    This is my second time making this. What a hit. My Mom didn't beleive a 22 pound turkey could cook so quick. I have to admit I was a bit paranoid and put it back to 170, sorry Alton. But it was still AWESOME!!! So moist and flavorful.

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  • on December 02, 2004

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    This is by far the very best turkey I have EVER ate :

    Simple to prepare and simply delicious...this is definately "GOOD EATS" !!!

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  • on December 01, 2004

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    The only flaw was the the prep being a bit too long but it was entirely worth it in the end. It was the best turkey I've ever had.

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  • on December 01, 2004

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    We've done this about 6 times now, and loved it. I've even used the same brine for deep fried turkey.

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  • on December 01, 2004

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    The oil smokes a little bit if you dont have adequate ventilation- but do not fear! just remember to plug the smoke alarm back in when you're done browning.

    I used chicken stock instead of vegetable stock and it was still fantastic. This recipe turned out the "wettest", most moist and delicious turkey. Its a no brainer too, because this was the first one I've ever made and it turned out perfect.

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