Brined Herb-Crusted Turkey with Apple Cider Gravy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hands down the best Thanksgiving turkey of our home cooking "career" was achieved yesterday through the techniques provided in this recipe. The brining, the herb butter rub, the special trussing, the overnight drying in the fridge, the high temp start and reduced temp finish, the carving technique. Each step built on the other with perfect outcome. We prefer 175 degree finish temp over the 160recommended in the recipe. But thanks to the truss technique, white and dark meat were all done at the same time. Not only is Burrell fun to watch, we learn so much to make us better cooks.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The almost empty turkey platter said it all...we had no white meat left. Recipe was outstanding and won raves from all. Didn't brine because I used a Kosher turkey. I did roast opposite the recipe by covering for first 5 hours and leaving uncovered final 30 min. Beautiful brown crispy skin and tender juicy meat. Will make this every year.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a winner!!! Never in my life did I enjoy a turkey like this. Everyone felt the same way. This was the first time I brined a turkey. I will always make it this way. It was truly moist and flavorful. The gravy was fabulous! You could really taste the apple cider. Don't look any farther-cook your turkey this way everytime! I cooked a 17 lb turkey and brined it for two full days. It only took four hours in the oven so be careful with your cooking time(not 17 min per pound and came out very beautiful brown with perfect crispy skin. I did cover it part of the way through to keep it from getting too brown. Thanks Anne!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was amazing! tasty tender and juicy. I was a bit skeptical about the apple cider and all the apples in the gravy but followed the recipe and glad I did. Everyone loved it.
Reason its not getting 5-stars is the cooking time listed is way off. Says 17 min per pound. Thank goodness I followed cooking times in Alton's recipe or it would have been seriously over done. Bird was 12-13 lbs and was almost past done at 2hr TOTAL cooking time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was not good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This turkey looks great! The leftovers taste even better than the first go round. I was worried it might be too "appley" for my taste, but it wasn't overpowering at all. The bit of extra planning/ work was worth it. nom nom

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this was absolutely amazing!!! but, yes, I adjusted it a bit (I know, I hate when people do that, too!. the only thing different that I did was that I did not add the apple cider to the gravy part of the recipe because we prefer a more savory gravy, rather than a sweet gravy. The turkey (prepared per directions all the way up to the gravy part turned out simply AMAZING!! It was SO moist and flavorful!!! The gravy was great...sans the cider. I will be making this for many years to come!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I bought a frozen turkey that already has an 8% solution of sugar and salt. Do you think it can be brined or would that be overkill? I really want to try this recipe for Christmas as most people rate it very highly.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe makes great flavors and tender meat. Un-related to this/my food opinion...please read the two e-mail messages listed below mine. QUESTION...why is FoodTV now allowing for ads/promos of non-food/non-recipe printed info? Regardless...happy Thanksgiving. Annie...Fremont..CA

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

14 pound turkey. It was done in 3.5hrs. Great color and very very juicy. However, I was disappointed in the flavor. The turkey is kind of bland (which was shocking considering all the prep and ingredients and the gravy has a weird taste(from the cider. I think I'll go back to using Alton Brown's brine next year and make a more traditional gravy.