Brined Herb-Crusted Turkey with Apple Cider Gravy

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I was really nervous watching this turkey brown in the oven on such a high heat, worrying the whole time I was going to dry it out. The brining however, kept it juicy, juicy, juicy! By the time I pulled it out to rest 4 hours later, the meat was falling off the bone and the whole family was in awe of the flavors.
This one's a keeper and I don't think I'll wait until next Thanksgiving to make it again...I'm thinking next week because I'm out of leftovers three days later!

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I watched this show and decided this will be my turkey recipe for this year and I'm so thankful I did! it was absolutely fabulous and the juciest turkey i've ever put in my mouth. Using an acutal brining bag makes it a lot easier and convenient. I even added 1 lemon quartered and juiced and 1 bunch of fresh thyme to the brining solution and 1/2 bunch fresh thyme to the turkey butter mixture. I strongly urge you to try this recipe, it you follow it exactly it turns out just like she says it will. The gravy was wonderful and just the right amount of "appleness" from the cider. If you find that the stock is getting low, add more throughout the cooking time like the recipe states and you'll have plenty of juicy goodness to make a fabulous batch of gravy!!

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well i took the bird over and popped it in my sil's oven and gave her the 40 min, watch skin to tent, and baste every 30 minute instructions...calculated the time and planned to be at her house about an hour before it should have finished...

called her at 1/2 hour til eta, and asked her to just peek at the digital thermometer...i almost crapped myself when she said 197!!!!!...i told her turn off the oven, i'll be right over, maybe my therm was on a bone...well, it wasn't...but surprisingly the brining, the butter, the basting, and the juices in the bottom kept it amazingly moist...

husband said it was the "moistest" turkey he's ever had...DON'T TELL HIS MOM!

i will brine and prep the turkey the same way next year, but probably drop to 325 after 40, use a rack, and cut the cider down or out completely...

that said, it was my first "real" turkey and as i am skittish about things like the "goodie bag", i probably would have thrown them out before...anne has taught me to USE what i PAY for, and i appreciate that!

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The turkey turned out moist and quite tasty. I didn't get to "dry" out the skin of the turkey the night before like Anne - I needed that time to brine the turkey since it was a 19 pounder. Regardless, the skin turned out nice. I do have to say, if you've never tried Emeril's brined turkey- you must. I actually like the flavors in that one a little better, just my preference.

Unfortunately, I didn't get to taste the gravy since I had to throw mine out. Tip: Don't let the pan drippings dry out. I burned mine. I used a convection oven to cook my turkey and didn't check it in time. It dried out the broth at the bottom of the pan so quickly. I was so looking forward to trying this one out too!

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Anne, I love your show, it's the one I never want to miss on FN. Your "restaurant tips" are always great. Saying that, I have easily cooked 75 + turkeys ( we don't cook them only on Thanksgiving and have found that brining is definitely the way to go. However, I have always just kept to Kosher salt and a little sugar. In the roasting pan I have only put chicken stock. I used your recipe to the "T" and believe the problem was the apple cider, which sounded like a good idea. Using your oven temperatures, the turkey was the dryest I've ever made. The so called 'drippings' in the pan were truly BURNT IN THE PAN, nothing that could be used for gravy. (I used a great Calfalon roasting pan and considered throwing it out before messing with trying to clean it. I figure the burnt drippings were caused from the sugar in the cider. When I first realized this was after the first 40 minutes when I lowered the oven heat. I continued to add stock hoping the burning would stop and I'd get some regular slightly brown drippings to use for gravy, That didn't happen. I wasn't able to make gravy from this burnt stuff and the turkey itself had turned way too brown. To my disfortune, I had to take the bird to my in-laws because they always rave about my turkeys and that's what they want me to bring. I did take it, When I sliced it, I can't express the humiliation I felt because the turkey was DRY, DRY, DRY. Basically, it was terribly overcooked and dryed out. So bad, they didn't want me to leave any leftover meat which is a first in 16 years. I can't blame them, I threw it out when I got home. No doubt, this recipe is in the trash along with the bird. I'll keep to my original way of brining and cooking that I've been using over the past 20 years.

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I LOVE Anne Burrell...I think she is one of the best chefs on FN. My hubbs wanted to do the turkey this year, so I showed him this episode so he could have an idea of how to procede(he never cooked a turkey b4. He followed the instructions almost exactly, with a couple exceptions{from me:} 1-we used our roasting rack; our roasting pan in deep, and if the bird's down too low, it can cause the breasts to dry out. 2-We tented the little wing tips after they browned nicely. 3-Stuffed the cavity with all the yumminess that Anne did on/under the skin. MAIN thing though, 4-We only cooked the bird for about 4h30min for a 21 lb bird. With the initial directions, we would've been frebch-fryin Mr Turkey for like 6 hrs +, but no biggie Just eyeball and test it with your thermometer and take out @ 160. I wish Anne was on TV MORE...shes faaaab, and everyone loved our crispy, juicy, yummy turkey...and my hubby was very happy!;

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While easy, this turkey got done two hours early! I think because of the cooking at 450 for 40 minutes. It should have taken 5.75 hours, and it took 3.25!
It was very moist, and the skin was awsome. The gravy a tad sweet for my tastes, but a nice change.
Do this turkey, it is good. But, Anne, could you help out with the timing of it?
Thanks,
Jeff T.

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The time spent on this turkey was well worth it except that it was All Gone and No Leftovers! The turkey was moist and full of flavor. The gravy - always a challenge for me - was smooth as silk and brought together the savory apple flavors of the turkey and dressing. Thanks Anne for a winner!

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Made it for Thanksgiving. Very, Very Moist!! Got raves from everyone. Will totally make it again.

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I usually get nervous making something for a big dinner when there are no reviews; but you could just tell this was going to be great, and it was...
I also made the stuffing, kind of winged it from what she showed on her show and it was also amazing.. everyone said it was the best stuffing they have had..
I loved the cider in the gravy..
I agree with previous post, i only used 2 sticks of butter for a 16lb turkey and it was completely covered...
but the recipe was spot on!
Thanks so much!!