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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 (4323)

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Average Rating:

Total Reviews: 4323

Showing 4301-4310 of 4323

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  • on July 28, 2004

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    will never not brine my turkey ever again.

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  • on July 23, 2004

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    I have made great turkey recipes and chicken recipes, but this is the best. My family now demands this as the standard for baked turkey or chicken. I was shocked how easy it was to prepare and cook. Thanks Alton, we needed a recipe this good.

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  • on July 17, 2004

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    I have made great turkey recipes and chicken recipes, but this is the best. My family now demands this as the standard for baked turkey or chicken. I was shocked how easy it was to prepare and cook. Thanks Alton, we needed a recipe this good.

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  • on July 11, 2004

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    I first made Good Eats Turkey about 2 years ago and now my whole family demands that this be the ONLY turkey I make.

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  • on July 08, 2004

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    Everybody loves this recipe -- just read the other reviews. But the wonderful thing is that even if you ad-lib, or goof, as we have several times, it's still delicious. Family actually vies for the breast meat. Thanks, Alton; even my mother AND mother-in-law are converted.

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  • on July 06, 2004

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    I have a confession to make: turkey has always terrified me. Maybe it's the icky bag in the cavity when you buy them. Maybe it's the fact that my turkey turns out as dry as the sahara (just like Mom's -- until now, that is. This is the best turkey I've ever had.

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  • on July 05, 2004

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    Duh, it makes so much sense now. Using a brine makes it come out so moist. The first time I've ever made a turkey, and had it come out good (eats.

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  • on July 04, 2004

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    This turkey is fantastic! My husband and I had just moved into our first place and decided we wanted to throw Thanksgiving dinner for our close relatives and friends. We were a bit concerned about preparing the tukey, what with all the horror stories you hear about the dry, undercooked/overcooked birds people prepare every year. So we turned to to Alton's recipe, knowing we could depend on him to point us in the right direction. We were a little worried when we took the turkey out of the oven and there was very little in the way of drippings at the bottom of the pan (we were planning to use the drippings for our homemade gravy. But when we cut into that bird, an abundance of moisture and juice poured out into the pan and we knew we had done well in trusting Alton's guidance. This is a great recipe! It's moist and flavorful! It was a huge hit!

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  • on July 02, 2004

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    You will be ammased and from today untill next year you will be the slave for Thansgiving..

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  • on July 01, 2004

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    Simply unbeatable. Who would have thought a brine would bring out the flavor in a moist and browned bird.

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