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Brined Herb-Crusted Turkey with Apple Cider Gravy Recipe

Brined Herb-Crusted Turkey with Apple Cider Gravy

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Average Rating:

Total Reviews: 295

Showing 261-270 of 295

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  • on November 26, 2009

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    This may be a bit premature, but we just took the turkey off the grill and it looks and smells amazing! Also, the drippings are a deep brown color, with so much aroma. One thing I would recommend, you only need two sticks of butter. I had a 17 lb turkey, and when I was done preparing it, there was a lot of the butter left. Thanks Anne!

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  • on November 26, 2009

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    Hats off to Anne even though she doesn't have the prominence of the other food networks chefs. I made one like this last year and this pulls out all the right triicks: brining with additional flavorings + herb butter on and under the skin means you cannot make a bad bird. Anne's recipes take a little more work sometimes (though Alton's are a lot of work too and sometimes unnecessarily complicated but are worth it.

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  • on November 26, 2009

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    I've been using Altons Roast Turkey recipie for the last 3 years. Adding Cider to his basic Brine brought Thanksgiving Turkey to a whole new level. The flavors from the Pan drippings were sweet so I added a bit more salt to the gravy but it was still a big hit with the family. Thanks Anne!!

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  • on November 25, 2009

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    My turkey has been in the brine since Sunday and my wife is VERY concerned about the turkey being in the brine for sooo long. Just about everything you read says a fresh turkey should be cooked within two days, so when the recipe called to brine it for three days, then leave it in the fridge for an additional 12 hours, I was a bit concerned myself.

    Glad to hear a lot of you have tried it and no one had a bad experience with the process.

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  • on November 25, 2009

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    you can also buy ziploc XL bags they work as well!!

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  • on November 25, 2009

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    Be careful the table salt is much stronger than Kosher Salt....see below.


    Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.

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  • on November 24, 2009

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    Just saw Alton Brown put some regular salt for in food processor and grind it up in place for kosher salt for the brine. Good luck. I too am doing the brine but I fear the two night brine and got home from work too late. Am doing it tomorrow monring. (I have a fresh turkey. I can't find the bags but am using the super big ziplock bags and a cooler with the frozen water bottles suggested by Alton Brown. Watch his video!

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  • on November 24, 2009

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    What is she basting the turkey with?

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  • on November 24, 2009

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    I got my brining bags at my Supermarket (Harris Teeter- they were about 3.00. I found them either by the Thanksgiving supplies near the meat section or in some of the aisles. I would ask your supermarket if they carry it.

    If you can't get a bag, you can use a large stock pot and put the turkey and brine in it- the brine should really cover the entire turkey.

    HTH and you enjoy your brined turkey- brining really makes for a moist, tender and flavorful bird!

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  • on November 24, 2009

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    I bought my brining bag at Bed, Bath, and Beyond. Holds up to a 23-24 lb turkey.

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