Brined Herb-Crusted Turkey with Apple Cider Gravy

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I just don't get it. We made this. It was okay but spectacular. Definitely not 5 stars.

A couple of notes...
***CAUTION! We cooked the turkey at only 425 for 60 min. per the other posters. The turkey was done in 2.5 hours (supposed to take 4.5! We had a 12 lb. turkey. So be CAREFUL! You will overcook!!! I would guess it's more like 8 minutes a pound.

Also, we did rinse after the brine. I think I saw Alton Brown mention this was important. Didn't want to risk it.

GOOD LUCK!

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Please help! How long per pound when stuffed? Several people have said that it goes much faster than 17 min per pound and I have a 22 pd. bird!!
Thanks for a fast reply!!!

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Question for anybody who has made this, when you remove from brine did you rinse it or just dry it and move to butter stage, and did you put any aromatics inside the cavity? Thanks

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***CAUTION***CAUTION*** Great brine recipe however DO NOT use when DEEP FRYING your turkey. The sugar in the cider will burn and turn charcol like. Not a pretty bird on the dinner table. Yes this is a lesson learned and we had invited guests for dinner and I was embarassed to put the charcol turkey on the table. :0

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I'm so glad I re-found this recipe. I made it last Thanksgiving and oh my G!!! Yes, it was that good. I had extra gravy so I froze it and brought some down to Seattle for a New Year's visit where we did another turkey dinner. The gravy was so incredible. You could literally ruin the turkey like we did...we roasted it at least an hour more than it was needed. It was dry as a bone, but with that beautiful gravy on top, it was sublime.....simply beautiful. Thank you, my dear Anne, in 2 days time, I'll be living the dream, again :

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This is the only recipe I use for my Thanksgiving turkey. Instead of whole turkey, I just do the breast. Anne thank you for this foolproof amazing recipe. For you first timers out there, search no more for another recipe - this is the one to use.

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TIP? Last year I couldn't find a turkey under 25lbs (the day before so I ended up with a whole breast, 1 leg & 2 thighs (10lbs & hoped the smaller parts would be ok with only a 18-24 hour brine. I finely chopped the veg in the food processor (see Anne's short rib recipe. I don't know for sure if it made a difference. Also only able to dry the turkey for about 6 hrs before cooking. It was tasty and moist with a nice crispy golden skin. I wasn't a big fan of the apple cider gravy so this year I am using 3C stock instead of 2C stock and 1C cider.
I made her sausage/apple/walnut stuffing with pumpkin seeds instead of the walnuts because I forgot to buy walnuts - also a great recipe.

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We used this recipe last Thanksgiving and every one loved it. We made it again for Christmas and will be making it again this Thanksgiving. It will be our new family traditional recipe. The gravy is delicious and the brine makes the turkey very moist. I have never liked turkey before this recipe. Be sure to use a meat thermometer though, as our turkey was done much quicker than the time expected both times we cooked it. Could be the oven, but everything else cooked to time in the oven, we were thinking it had something to do with the brine. Can't wait for Thanksgiving so I can have some of this turkey!!

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This is the best turkey you will ever make. I've used the same recipe for years and decided to do something different this year and I'll never go back to the old turkey again. Follow the directions and you will have a hit on your hands.

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What a fabulous turkey. The brine definitely made this a super moist bird! The gravy was FANATASTIC and the dinner was amazing. Everyone loved the flavor of the turkey and gravy. We followed the recipe exactly and it worked out great. We brined turkey in large stock pot and put him in fridge. We will definitely use this recipe next year.