Brined Herb-Crusted Turkey with Apple Cider Gravy

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I've brined Turkeys for the past several years, my hubby & I agree, this was the best yet! I did add a bit of thyme to the herb rub & ended up slipping a rack under it about an hour in so the wings would brown & the wings & thighs wouldn't boil in the juices. It was by far THE BEST gravy I've ever made - positively Drinkable!

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Best we ever had! Very flavorful!

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That was my first turkey, and it was moist and delicious. I brined the turkey for 2 days with exact amounts of the recipe. Applied the herb butter as described. The only thing is that the butter burned a little too much in the oven, and wings and legs a little black. I was worried about the taste, but while carving I tried it, plus juices were coming from inside and they were delicious. The gravy is a must keep. I followed the exact amount with an extra of flour. (2 Tbsp. Best Turkey ever according to my expert in-laws. I also tried the stuffing suggested.Thanks Anne for your delicious, practical and easy to do recipes.

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Oh my Goodness!
This was amazingly tender, juicy & flavorful. I substituted thyme for the rosemary, because several of my family members dislike rosemary. And brined the turkey inside two plastic trash bags, inside an ice ches

Raves from one and all. This is our new tradition.

Thank you

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OMG, This was the best, I was nervous thinking oh my family doesn't like change, but everyone said it was the best turkey they have ever had. I will be doing this again.

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Turkey was a hit! Thanks for sharing your recipe!

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This was the best turkey I have ever had. So much flavor and very moist through out, comes out really brown and delicious looking.Yumtastic.

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This was my second year brining a turkey and this recipe is by far the best. My son-in-law said he had never had a turkey that sliced so easy. The apple cider gravy with the herb crust meat was just the perfect combination. This will be my "go to" recipe from now on. Thanks Anne for making me looks so good!

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Never will I make a different turkey! I've never brined a turkey before. What a great surprise. This is by far the BEST I have ever made and ever tasted! What a hit at the table this year! Thanks Anne for making me feel like the Next Iron Chef for one day!!!!! I paired this off with Ina's Herb and Apple Stuffing (keeping with the theme and Guy's awesome Green Bean Casserole w/Homemade Mushroom Gravy (I will never buy Campbell's mushroom soup again! Anne, you ROCK!

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I made this for Thanksgiving.The brining liguid was perfect, I had never added vegetables during the brine process before, the bird smelled yummy even before being cooked. I used Trader Joes Spiced Apple Cider which added some additional flavor.I had a 20 lb bird and adjusted the ingredients up a bit. It came out of the oven absolutely beautiful. To quote my daughter-in-law - "It looks like the cover of Bon Appetit!! A definite keeper.