Brined Herb-Crusted Turkey with Apple Cider Gravy

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It was the very first time that I prepared the turkey for Thanksgiving. The color on the turkey came out perfect from the oven, and the meat was tasty and juicy. Everything came out right, but the only problem I encountered was cutting the meat. For some reason i was not able to get nice slices. It look so easy when you cut the turkey on TV. I guess I need more practice with the cutting.
Other than that, your recipe was easy to follow and the result was a big sucess!!!
Thank you.

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My turkey came out so moist and so delicious that everyone asked for seconds and thirds! This was the first time I cooked a turkey without a cooking bag - but I will use this recipe from now on. It's worth the extra time to brine and prepare the turkey this way and the stuffing was also superb! Made me feel great to cook this way.

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This Thanksgiving I made Anne's Apple gravy, turkey and dressing. They went together perfectly. My husband was very pleased with this years turkey. It was my first time brining and it was a success. Her show is always fun to watch. Her recipes are easy to follow and always turn out beautifully. I just wish her show was on more often. It's a shame she is only on once a week. She deserves more time on air than many other chefs on the food network.

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This will be my annual holiday dinner! I only had about 18 hours to brine it, and it was still delicious and super moist!

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I have this recipe marked for new Years.When I went out to get the apple cider I found there were 2 different ones. Sweet and unsweetened. Does anyone know which one I shouls use?

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Took a bit more effort than just throwing a turkey in the oven but it was SO worth it. Moist and delicious. Just had the leftovers [which I put in the freezer after Thanksgiving] and they were very good.

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Tried this for Thanksgiving this year as sounded like something different. 16 lb turkey picked clean by 6 adults, but mostly by 19 yr old son. It was moist, not that dried stringy result often get in the breast meat area, with a wonder taste. Brined it in big zip lock in a cooler in the garage as temperature was low enough, but also added bags of ice. Let it go for 3 days. The really surprising part was leaving it uncovered in the fridge overnight. Made big difference.

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This is by far the best turkey dinner i have ever made and I have made my share over the years. The brining was very successful. It is important though to start w/ a good quality bird. It was tender and juicy, even the white meat. The stuffing was very flavorful but most of all this a was by far the best gravy ever, hands down. All loved it.

The only adjustment I would make next round is to lower the browning temp down to 425 for an hour from 450 for 40 minutes. The 450 was too fast for me. One lost moment and it could have been disaster!

Every set up I have tried of Ms. Burrell's has been excellent. Thank you for your guidance and imagination Ann!

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This was hands down the best turkey I've ever had,..and I'm not just saying that.
I'm not a huge fan of turkey because it tends to be on the drier side and also the flavor can be overbearing. This recipe is the BEST for people like me. The turkey is so moist and you get a very savory and sweet flavor. (Not too sweet though
Also, the house smells great! Apples, cinnamon, and the herb infused bird! Yum!
I'm making it again for Christmas, but I'm cooking a bigger bird for more leftovers!

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I have NEVER made a turkey that was moist all over--until now, of course. The brining was key and the 3rd day to 'dry' in the fridge gave us crisp skin too. Best of both worlds!! A big plastic cooler solved the brining-space problem (I made an 18 punder. Re-iced twice.
EXCELLENT EXCELLENT EXCELLENT!! Gravy was good too.
Thank you, once again Anne Burrell.