Good Eats Roast Turkey

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My favorite way to make turkey!!!! This recipe is now tradition for my family. Don't be intimidated by the whole berries. If you can't find candied ginger like me the first time I made it just use powder. Your turkey will be delicious if you make it this way. You will never go back to plain turkey again.

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Beyond tasty! No need for cranberry or gravy because this moist turkey is packed with favorite. I will keep this recipe and make it at Christmas time for all that missed it!

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How could I not try this one!! It is everything they say. I used a turkey roasting bag to brine the turkey and set it in a roasting pan, turning once in the 24ish hours of brining. It worked really well. I worried about how brown the skin got, but it ended up beautiful and tasty. Even the leftovers are moist. A keeper!!

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I used Alton's idea of the 500 degree oven for 30 minutes then reducing the heat to 350. This made the best bird we've ever eaten. It was moist, beautifully browned and a huge hit. Thanks, Alton. I placed half an onion, a couple Tbsp. butter, a large sage leaf and sprigs of thyme and tarragon on the cavity, and rubbed butter and leaves of the above mentioned herbs under the skin. Coated the bird w/ butter, sprinkled w/ salt & pepper and away it went into the oven. It was great.

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First time trying. Was the best Turkey ever. Seasoning was spectacular and the moistest Turkey I have ever eaten.

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Perfection!! I don't know why I was scared to try this. I have prepared Thanksgiving dinner for the last 18 years or so, and my turkeys always turned out fine, no problems, so why rock the boat? I found my answer. I followed Alton's recipe exactly, and the results blew me away! This turkey was so beautiful, we did a photo shoot before we carved it, and it tasted even better than it looked. The meat was so tender and juicy, everyone at the table was astonished.

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With the thousands of reviews this recipe has one more is probably redundant! This was the first time I cook a turkey from start to finish and it turned out great. I had only one change and that was the ginger. The store didn’t have candied so I used fresh ginger root. It turned out juicy and tasted wonderful. Everyone loved it. This is the first time I have had white meat that was not dry! My husband Rick & I are still enjoying the leftovers! Thanks for a great idea.

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FABULOUS!!! I have not been into a lot of cooking. I have never cooked a turkey. I read the recipe, watched the videos, and went to work. My wife had great hesitancy. However, it worked like clockwork. Everything turned out great. Very moist and best turkey we ever had. Many people said I could not get it baked in the time alotted, however, it worked perfectly.

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Alton is, quite simply, a Food God. This recipe is a testament to it. I made this recipe for Thanksgiving this week and I have never seen a more perfect bird, gotten more rave reviews, or wanted to eat so many leftovers. The whole thing was done in about 2 hours. The skin was a perfect crispy golden delicious color. The meat - all of it - was amazingly juicy and wonderfully flavored. I will most certainly make this again, and will not reserve it just for Thanksgiving!

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Alton Brown, you are AMAZING! I followed your recipe without any alterations and cooked the BEST Turkey ever!!!! It was so moist, and tender. My white meat was a little pink closer to the bone, but faded away when I pulled it out to make sandwiches the next day, it was awesome! I bought my Turkey at Whole Foods, a 14 lbs, and fed 4 people for four days. Every bite, my family could not stop saying how amazing and the best ever! Thank you for making our Thanksgivings the best home cooked meal we've ever had!