Brined Herb-Crusted Turkey with Apple Cider Gravy

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I followed the recipe exactly up to the step of putting it in the oven. That's where I strayed a tiny bit. I roasted a 17 pound turkey in my Romertopf and a 7 pound breast in my Nesco roaster. All of the turkey was moist and very flavorful. The gravy was the best I have ever had. Lots of happy eaters. I will definitely do this again just to get another whiff of that brine. Oh did that smell good.

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Besides being the best turkey ever, her tips for tying the turkey so the legs cook better & the white meat doesn't dry out were brilliant.

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We did it for Thanksgiving and everyone loved it, especially the gravy. thank you Ann.

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Every year I make a different turkey & I always brine them. 2 yrs ago I tried a recipe from Giada which was excellent, last year I tried Alton Brown's infamous turkey recipe, which was also excellent, this year I decided upon this recipe and OMG! I think this is the go to recipe here on out. It was superb. I do use a brine mix from World Mkt and I skipped the step of sticking the turkey in the fridge, but everything else I followed to a T. I could not find authentic Apple Cider so I used Trader Joe's Spiced Apple Cider and it tasted so good. I also stuffed the turkey cavity with fresh herbs (sage, rosemary, thyme. I also think the 2 sticks of butter is a bit much, I ended up only using about 1/2 of the butter mix on a 20lb turkey and it was still plenty to cover. All in all it had such wonderful flavor and the aroma wafting through the house was to die for. Everyone loved it and my husband said this is a definite do again recipe for next year! Happy Thanksgiving everyone!

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If you don't read anything else, do NOT cook for a 40 minutes at 450 and then 17 minutes per pound. As some others said, that's way too long. I cooked a 13 pound turkey at 450 for 30 minutes and then reduced the oven to 325 and it was done (165 in the thigh in 2 hours. That's 9 minutes a pound.

Having said that, I'm 61 and this is the best turkey I've ever had. I will most definitely use this every time I cook turkey if I have the time and refrigerator space. I only gave it 4 stars because if I had followed the recipe as written it would have been way overdone.

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Best Turkey recipe ever! DELICIOUS!!!
I use this recipe everytime.
I've recommended it to many of my Friends.
Thanks Anne

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I just realized I'm brining my turkey right now with a quart of Apple Cider Vinegar, not just Apple Cider. Ooops. Is it ruined?

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OMG. This is now THE bird that I make for Thanksgiving dinner. As the single lady with no kids, somehow I end up making dinner for a crew of people and they all LOVE this. Since making this bird the guest list is getting longer and longer.

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I am hosting my very first thanksgiving dinner this year (yikes!! and i'm so excited to make Anne's turkey! Just one question- i've read other brining recipes, and they all call for you to boil the water, salt and sugar first to help them dissolve- is that the case with this one, or should I throw it all in the awesome purple bucket i bought and just toss the gobbler on top?

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I have tried this recipe two years in a row and I love it! The brining makes all the difference. The turkey comes out incredibly moist and it is totally worth having the raw bird inside a plastic bag inside a crate in my fridge for two days. My only complaint is that, with all the apples and apple cider, the turkey and the gravy have a VERY strong apple-y taste. So this year I am going to cut the apple cider with some orange juice and some vegetable broth to try to tone it down a bit. Also, her idea about leaving the bird in the fridge uncovered so that it makes the skin crispier totally works! Totally recommend!