Brined Herb-Crusted Turkey with Apple Cider Gravy

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I used this recipe for the first time and followed the directions exactly, brining the turkey for about 2 1/2 days. It may seem like a lot of work, but if you go through each step it isn't bad at all. The turkey was moist and delicious and the gravy was very good as well. I was very proud to serve this to my family.

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I forgot to mention I also did not use the herb crust. I only brined the turkey and I didn't take it out of the water, I took it out of the brine. Even without the herb crust, it was STILL delicious. I was really surprised how good this came out. I just seasoned the skin with salt, pepper, and paprika--nothing special like the herb crust, but I might try that for the Christmas turkey. Again, try this recipe. You won't be sorry. Delicious!

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This is the best turkey. I've made it several times and it's absolutely divine!

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This was the best Turkey I have ever made! I brined it for 4 days as I had to work the 3 days before Thanksgiving. Very moist and the leftovers are just as moist. I did stuff it as well and sometimes that draws the moisture from the bird, but not with this recipe.Gravy was to die for as well. I will use this recipe every time I bake a Turkey. Well done Ann!

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My first turkey and it was fabulous! Even though I did the brine overnight vs. 2-3 days and did not have all of the ingredients on hand, the turkey turned out moist and flavorful. Likewise with the gravy, I had to substitute a few ingredients but still had a very delectable gravy. Recipe is easy to follow. Will do this one again at Christmas and for years to come. Update: Made this recipe for Thanksgiving 2012 and YES! It's the best turkey I have tasted! I am keeping this recipe for life! Thanks Anne Burrell

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I hosted this year's Thanksgiving with the largest turkey I have ever prepared...20 lbs.
Have roasted many turkeys in the past, but this was a challenge. Brined for the first time and then left uncovered overnight per Anne. OMG...the most delicious, succulent turkey ever!!! The breast just melted in your mouth surrounded by that hint of apple and herbs...just amazing!! Thanks again Anne....you are the best chef ever!!!!

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I used this recipe to host my first Thanksgiving dinner - AND this was my first turkey ever. I was so nervous about the turn-out, I couldn't sleep the night before! Haha! But I had nothing to worry about! The turkey was delicious, moist and everyone went back for 2nds and even 3rds! I was worried about the apple cider being too sweet, as my family prefers a savory turkey, but that was not the case at all. The apple cider really just enhanced all the flavors and worked very well in the recipe. I had a 13.5 lb turkey, organic, non-frozen. The only adjustment I made was to limit the rosemary because I really don't like it. Also I did not initially cook the turkey at 450, I put it in the oven for 40 mins at 400, then turned down the oven to 350 uncovered for almost an hour. Then I covered with foil the remainder of time, all the while basting every 30 mins. This will be my go-to turkey recipe for many years to come. It turned out amazingly well!

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I followed the recipe to a "T" for turkey, brining for the first time. I had an excellent 18 pound bird from our best butcher. I did the slathering with 3 cubes of herbed butter and let it sit overnight in fridge. Against my better judgement I let it cook at 450º for 40 minutes, after which it had gotten more brown than my turkey usually is at the finish time. I tented it lightly with foil, basted as directed, and cooked until the temp was 160º. The meat was tasty enough, but the breast was dry and actually tough. Hmmmm. I'm going back to my Silver Palate recipe. But I love Anne Burrell!

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This was my first year making ANY turkey EVER, and I could not have dreamed of better results! We had a large party so I made a turkey with this recipe, and another herb-roasted turkey that had more savory ingredients and shorter brining time (recipe is from Food & Wine. I LOVED this recipe because the sweeter flavors of the turkey complement all side dishes perfectly. Not only was the meat fall off the bones juicy, but it browned beautifully! Since my turkey was only 12.5 lb I was able to stick the brining bag into a small pail and still have some space in the fridge for all the other fixings. Drying the turkey out overnight makes a huge difference in the time it takes to brown, and this also freed up the pail for my second turkey to brine overnight! All of our guests raved about the turkey, and it has already been requested for Christmas dinner. Thank you, Anne, for helping me make my very first Thanksgiving Turkey a HUGE success!

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UNBELIEVEABLE! First time brining, followed the recipe PRECISELY and it was the BEST Turkey dinner EVER! Everyone agreed and requested that I make this EVERY YEAR NOW! Wouldn't change a thing! Tons of AWESOME gravy and my house smelled sooooooo good from the apple cider! Made it with Anne's Sausage Cornbread Stuffing which was ALSO amaaaaazing! Thanks Anne! You ARE a Rock Star!