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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

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  • on November 24, 2009

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    I missed the beginning of the show, but began watching when Ms. Burrell was taking the brined turkey out of the fridge. She commented on the great bag that she used to hold the turkey, brine, veggies and herbs...but where can that be purchased? I tried turkey-sized oven bags but the brine leaked through within minutes. Any suggestions? (I just finished making the brine. Currently it is sitting in the meat drawer of my fridge, but the turkey is not completely covered. I don't think this is the correct way to do this.

    Help.

    (PS...I haven't tried this recipe, but the combination of ingredients smell divine. Additionally, the reviews seemed more than positive. Can't wait until Thanksgiving. Next year, I think I'll try the same recipe but brine the turkey for three days as noted.

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  • on November 24, 2009

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    I just realized the receipe calls for kosher salt and I have none! Can anyone tell me if regular salt can be substituted? I am ready pop the turkey in my brined solution.

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  • on November 23, 2009

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    I too had some concerns over not heating the brine and for brining 2-3 days, but I have to tell all of you that this was the most flavorful and moist turkey I have ever eaten, and my family agrees! I had a 12.5 lb turkey, I brined it thawed, and I cooked it for 3 hrs, 25 min (Total time and let it rest for 15 minutes.

    I am not a big fan of apple cider, so I modified the recipe a bit where it called for cider. I used chicken broth in the brine and turkey stock in the gravy. I also used 1 cup each of salt and BROWN sugar (no white sugar.

    The herb butter was a bit messy but totally worth it! Very brown and nice crispy skin. The gravy is fantastic, too but quite honestly the turkey needed nothing. I will do this every year from now on!

    HEAVEN - In fact, I now wish I had gotten a bigger turkey for more leftovers!!

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  • on November 23, 2009

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    i just made up the brine and gave it a taste ... it tastes really salty and i'm worried that they turkey will taste too salty. i'm not doing a whole turkey ... i have 2 turkey breasts (7.5 pounds each. i can't mess this up because this is the first year in 11 that my mother-in-law has relinquished having the holiday at her house .. if i mess it up i'll never get another chance. i'm originally from australia so this is my first time brining a turkey. i've stuffed a whole turkey for a dinner party last year for australia day (celebrated here in the US - US style with a turkey but this is a family holiday get-together ... i need to make this the best turkey they've ever eaten.

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  • on November 23, 2009

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    For those of you that are doing a turkey for the first time. You should have started thawing the turkey on Sat (10-12 lb. You can thaw in a sink, cover with cold water and changed water every 20 min or so. A fresh turkey will keep in the refregerator for 4-5 days. I usually use a fresh one. Everyone seems to have a different cooking time, breast up, breast down. I have brined my turkey for the past 25 years and then either deep fried it or put it into a 325 degree oven on a poultry rack inside a baking pan (20 min per lb.. I have always covered it with foil till the last 30 min or so and then removed the foil. I baste the turkey every 30 min or so if done in the oven . Always juicey. The past several years I have gone back to the deep fried turkey and no it is not greasy or full of oil. Last year we got a infared fryer. Still yummy and didn't have to hassle the oil, cheaper too. If you stuff the turkey add cooking time and don't pack the stuffing tight. When you check the temp, put the gauge into the thigh. Really cooking a turkey isn't that hard the hardest part is getting the dumb bird defrosted and getting over you fear of cooking the bird.
    HAPPY COOKING AND HAVE A GREAT THANKSGIVING
    GOD BLESS OUR TROOPS EVERYWHERE

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  • on November 23, 2009

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    That's what I've always done with brine before, but this recipe doesn't say that??? I would think it would just sit there otherwise.

    Confused -- help, please, from anyone who's used this recipe?

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  • on November 23, 2009

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    I have made this recipe before, and everyone in my family still talks about how it was the most moist and tasty turkey they have ever had. I did not take it out the night before and put it in the refrigerator, so I can't speak to that step. However, I did brine mine for 3 nights and it was fantastic. So, yes to all of those asking the question about thawing. The turkey won't absorb all of those wonderful flavors if it hasn't thawed yet.

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  • on November 22, 2009

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    You really should use a fresh turkey when you brine. I have used a frozen in the past....it tastes good, however the skin cracks apart.

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  • on November 22, 2009

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    The turkey needs to be thawed. The 17 min per pound would be included in the intial 40 mins BUT if you use the thermometer as it suggests it won't be the time so much as making sure it's the proper temp. Making a turkey is daunting... done it dozens of times.... but the best advice I can give is take it out when it reaches the proper temp and you'll be fine.

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  • on November 21, 2009

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    The recipe says:
    "Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. . . Cook about 17 minutes per pound."

    My turkey is 13 pounds. 13*17 = 221 minutes (3 hours, 40 minutes

    So, what is my cook time?

    Option 1: Cook for 40 minutes, then cook for another 3 hours, 40 minutes? (total of 300 minutes

    Option 2: Cook for 40 minutes, then cook for 3 hours (total of 220 minutes

    Thanks in advance for the help (this is my first attempt at a turkey

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