Good Eats Roast Turkey

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I can't say enough good things about this recipe. I followed it to the letter, but used some of Wolfgang Puck's seasonings and butter for the skin, and it was WONDERFUL! This was my first turkey, so I was nervous, but Alton made it easy. My mother in law thought I was insane for brining and cooking it at 500 at first, but I showed her! HA! Everyone raved over the moist and flavorful turkey. Thank you SO much, Alton!!!

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Even though there is alot of preparation involved, it is sooo worth it. I followed the instructions carefully and even bought one of those thermometer too, the two mistakes I have made was: 1. Left the liver bag in the turkey. 2. Inserted the probe too far down the breast and probably touched the bone. The alarm went off in 1 hour and I took the turkey out, and it was way undercooked. I stuck it back in the oven, really dissapointed and worried that it might overcook and get dry. It did get overcooked, but it was STILL TENDER AND JUICY! This is my turkey recipe for life, Alton Brown does it again!

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My brother prepared this turkey for our family Thanksgiving and it was a total hit. He actually prepared two: one for the oven and the other cooked on the grill. Absolutely delicious. It was the first time I didn't have to put something on my turkey to make it edible. Gravy would only hide the true, delicious flavor this turkey has. The cranberry dipping sauce was nice, but this turkey is so good it can just stand alone!

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This recipe produces a fabulous, extremely moist bird. It is very easy (use a 5-gallon bucket to brine it, and delicious! I roasted a 20 pound turkey with Alton's method; unstuffed, it only took 3.5 hours to roast. I brought the turkey to my sister's for Thanksgiving, and it beat her bird, hands down!! Everyone RAVED about how moist and flavorful this recipe was. Excellent job (as usual Alton!!! I can always trust that you have a superior method to get the job done.

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I have never had turkey so moist!! The family loved it, we have found a new thanksgiving tradition at our house.

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Alton... you seek to amaze me...

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This was the 2nd year in a row our family used this recipe for our turkey. Moist, tender & flavorful meat-- dark & light; crisp, succulent skin-- perfect. This will be our next Thanksgiving turkey recipe, too, for my family will not let me try another. We're hooked.

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I have used (and swear by turkey brines before but this is by far the best. The use of vegetable stock in the brine instead of just water makes a big difference and the aromatics in the cavity are the most amazing smelling things. This turkey came out perfectly brown and beautiful. It was falling off the bone and had a subtle flavor that went throughout the meat.

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This is my third time brining a bird. The white meat came out tender and juicy, not dry and chewy like when roasted in the traditional manner. Everyone loved the turkey done this way. Thanks A. B. for another fantastic recipe.

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The turkey turned out perfectly. I was afraid that the brine would make it salty, but it wasn't at all. My mother, who had cooked Thanksgiving dinner for 33 years, said it was the best turkey she had ever eaten! Everyone loved it. You must try this recipe.