Brined Herb-Crusted Turkey with Apple Cider Gravy

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This is the 2nd year in a row using this recipe!! Great flavor, moist and tender turkey, fantastic gravy. This recipe has become part of the family tradition for Thanksgiving. The only thing that would make it better is if Anne would join us for the feast!! Thanks Anne. Keeping rocking out the great recipes!!

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Anne hit it out of the park with this one! All 23 people at my Thanksgiving thought it was the best they had ever had. This is not the typical way too salty brine that everyone else suggests you make. This is a simple and delicate compliment to the turkey. I also made the stuffing from the same episode to which I added Shitake mushrooms…fabulous as well!

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This was my second year using this recipe and it was a hit for the second time. This time was a little more challenging because I cooked a 24 lb turkey. I just added 1/2 more of the ingredients and it worked out perfectly. Had to use a cooler with ice for the huge bird but it all worked out fine. The gravy was a huge success as well. The flavors of the turkey and gravy blended perfectly with Barefoot Contessa's Cranberry Fruit Conserve and it was all so easy to prepare. Basting every 30 minutes really made the turkey moist and more flavorful. Thanks, Anne. You're one my favorites.

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"BEST TURKEY EVER!" was the comment from all of my family this year. I cheated a little and bought a pre-brined turkey from Trader Joes, but otherwise followed the recipe exactly. This was the BEST, most juicy turkey I have ever eaten in my life. One note of caution, my 15lb bird cooked in just over 2 hours, so make sure you check the timing sooner than the 17 mins/lb. I served with Anne's cornbread sausage stuffing, which also got rave reviews. Only downside is once you make this, you will be doing the turkey and stuffing every year!

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WOW is all I can say about this turkey recipe! I made this for Thanksgiving and is was absolutely THE BEST recipe I have ever found. The meat was so tender and moist and the flavor was unbelievable!! This will be a definite staple every Thanksgiving and I only made one minor change. After the initial browning of the meat I put a piece of heavy duty foil over the breast while it continued to cook. Thank you Anne for the best turkey I have ever had!!!

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Made this this year for Thanksgiving. It was awesome!! The white meat was moist and stayed that way even for the leftovers. I will definitely do this one again. Thanks Anne.

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I brined for 4 days and the bird came out great. I will say, next time I will OMIT the sugar from the brine entirely. It was like biting into a candy apple but finding meat instead of apple, not like bbq sweet. It was full on candylike. Unpleasant, but still not destroying the wonderful other flavors. I repeat: OMIT the sugar from the brine. You can get the natural sweetness from the roasting diced apples. I followed Altons advice and removed the bird from the oven at 155 degrees, instead of 160, and wish I did at 150. Not dry, but not as moist as it could have been. The gravy was lovely, but I saw some folks had trouble so: The directions are indeed misleading. When you make the roux, do not add ALL the skimmed fat to the pan, just a few tablespoons, then add the remaining, skimmed, now-lowfat BROTH you just created. SO FABULOUS.

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I did not brine the turkey and put it on a rack however followed all other direction accordingly. The turkey was amazing and the gravy, I'm not sure it there are words to explain how wonderful the flavor is. It doesn't over power the turkey but it was such a hit my guests asked for a gravy doggie bag!

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Anne:

Thank you so much! This was quite a hit! Everyone loved it and agreed it was the best turkey ever. Not surprising, because you have never steered me wrong.

Thank you

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Best turkey ever, well worth the time. The gravy is so good it will make your toes curl. Thanks Anne