Brined Herb-Crusted Turkey with Apple Cider Gravy

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This recipe was crazy awesome ! Due to family circumstances, I buy a pre-roasted turkey from Whole Foods and bring it to my parents to finish cooking on Thanksgiving., so I couldn't do the brine/marinate part and only did quartered onions in the bottom of the roasting pan. But the apple cider made the most delicious gravy - my 85 year old father said he wanted to drink it ! Way to go Chef Anne !

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This was the first time trying this recipie and it was absolutely delicous. Flavorful, moist, succulent and crispy. Easy to prepare and no alterations to ingredients. Thank you Ann Burrell!

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This is my first year trying this, I have to share with everyone this turned out absolutely beautiful!!!!! I started brining Monday but, instead of a bucket I used a two large garbage bags. For the crust I did my own menu of butter and Olive oil, garlic, lemon Pepper, parsley, and kosher salt mashed it together with a potato masher and then stirred to get the residue on the side of the bowl mixed in. Thanksgiving morning at 1:30 a.m. I put my turkey into my roaster and thought my turkey would be done around 3pm. I open the lid around 6:30 am and the only thing that I saw and smelled was a couscous and the meat marinating in a sea of succulent juices from the turkey and broth and apple cider. When we tried to put the Turkey on a serving platter it just feel apart so we decided to serve it out of the roasting pan. This is going to be my go to recipe for all my poultry. GREAT RECIPE!!!!!!!! Thank you Ms. Burrell

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Just made this turkey for 2012 Thanksgiving and it was a huge hit!!! 5 Stars for the turkey!

One word to the wise, I followed the gravy to the T and it was delicious BUT as I was cooking it before I knew it, the fat started to separate and it was ruined. It was almost like the fat to cider/broth ratio was too much.

I started from scratch with some butter, flour (made the roux, added a high quality boxed chicken stock and some cider (with salt and pepper. It came out delicious and was not as heavy/fatty as the other.

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This year was the first time I have ever cooked a turkey, and it turned out wonderful! I had a large group so I bought a 22 lb. turkey, and simply added a bit more of everything to the brine solution, and brined the turkey for 3 days. 3 sticks of butter is a LOT, so I would cut it in half (or to 1 stick next time. I only roasted my turkey at 450 for 30 minutes before it got really brown in areas, so I covered it with foil as it continued cooking. I basted every 40 - 50 minutes, and found that with 3 sticks of butter, and due to the size of the turkey I added a bit more of everything the turkey sat on, there was a LOT of liquid that developed. I removed most of it because it immersed a lot of the bird. I kept the liquid for the gravy and left a little in the pan as the bird cooked the last 2 hours. I took the foil off the last 30 min. to even the browning. In total, turkey cooked for about 5.5 hours (not 6.23 hours recommended at 17 min/lb. The turkey was very moist and delicious!

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Ann, remember your motto, "Brown food tastes good"? Well, I'm a believer and unfortunately I didn't get the Brown Food I was expecting with this recipe. Everything went well until it was time to put that bird in the overn. Roasting it for 40 minutes at 450 degrees did give me brown skin on the part that wasn't exposed to the stock/cider bath. But rather than roasting and giving me brown dripping in the bottom of the pan, I got a semi-steamed turkey with no brown bits in the pan. Three cups of broth/cider were just too much for my bird. I love brown turkey gravy. Instead I got pale stuff that tasted great but left me remembering the wonderful drippings I get when I follow Julia's directions. I'll probably brine my bird using your system, but there's where I stop. The veggies in the bottom would have made a brown delicious addition to my gravy but next time I'll add my basting liquid one cup at a time. Sorry, I usually adore you but this time you failed me.

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Brined the turkey for 2 1/2 days and it was very moist inside even though I didn't baste it! After one splash of basting I saw the herbs drip off and so I didn't baste it again. The herbs are expensive and since this recipe called for 3 kinds I simply slit 1 pkg of sage 3 ways for my brine/herb crust/stuffing; I also ended up with about 1 cube butter/herbs left over since my turkey was only 12lbs. I would use only 2 cubes next time... I also suggest to let the turkey set out to dry for 15 minutes before rubbing on the butter/herbs, when it's too cold the butter will solidify quickly and starts to flake off. The turkey was flavorful and moist but my favorite part (others also raved was the GRAVY! I didn't add more apple cider at the end because after tasting it I decided it didn't need it. IT IS TO DIE FOR!!!

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This was the second year I've made this recipe and it is amazing! So moist and flavorful!!! And the house smells WONDERFUL!!

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This was my first time ever making Thanksgiving dinner and I chose to make this turkey after seeing Ann make it on her show. It was delicious! I omitted the 2nd cup of appl cider to the gravy at the end, because it was already sweet enough for my taste. But other than that, turkey was moist, flavorful amd great! Oh, and the smell coming from the oven all day was enough to make me want to make it again next year! Very good recipe!!!

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This turkey came out so moist! We were worried that we overcooked it, and I expected it to be dry, but the meat just fell off the bone. Must have been that butter rub! Everyone raved about it. It was delicious!