Brined Rosemary Crusted Turkey with Pan Gravy
Recipe courtesy Anne Burrell
Show: Food Network Specials
Episode: Thanksgiving Live
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- Recipe categories: Poultry, Turkey,
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Total Reviews: 12
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By BlairSollenberger
on March 11, 2013
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We made this for Christmas this past yr with awesome success--best turkey i have ever had. We enjoyed it so much I am brining one this week. This is definitely too good to have to wait for the holidays. Chef Anne, you ROCK!! As always.
By nancy.woolfson_...
Eugene, OR
on November 25, 2012
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Wow! This turkey was incredible! Brining for 3 days makes for a moist, tender turkey. I didn't use 3 sticks of butter - only 2 or less. The gravy is unbelievably good - the celery root gives the gravy a slight earthy flavor. I love not using flour in the gravy. It's smooth and lighter than traditional gravies. Thank you again, Anne, for helping me create a wonderful feast for my friends and family. You were there in spirit.
By marme1029384756
lititz, PA
on April 08, 2012
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Wow! What fabulous recipe! This was the first time I brined a turkey before roasting it and I will never go back. The turkey was so flavorful and moist. The gravy had such interesting flavors and was easy to make. The blended vegetables gave the gravy the perfect consistency. I followed the recipe as stated (with the exception of brining for only 24 hours and I wouldn't change a thing. This recipe won the hearts of my family (even the members who don't even like turkey! I will be making turkey this way again and again.
By katiearmstrong_...
Honolulu, HI
on March 07, 2012
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Love, love, love this recipe! And the gravy was so simple and delicious. I had a frozen turkey in my freezer leftover from last November. My husband and I had Thanksgiving dinner in "March" with all the fixings. Thanks, Anne, for a moist, succulent bird!
By newdesign2k
on March 03, 2012
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We have brined our Thanksgiving turkey for many years, with great results, but Chef Anne's recipe was the best. Can't describe how much better it tasted than our old 'tried but true' recipe. The only change we made to Chef Anne's recipe was to use fresh rosemary, sage and tyme in the butter rub and we used an fresh bird.
By danettebg@gmail.com
on December 25, 2011
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This was the best turkey I ever made.....soooo yummy!!!
By bradeharper_109...
Peralta, NM
on December 22, 2011
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The BEST ever........This will be our turkey dinner every Thanksgiving and Christmas!!!!!!!!!!!!!!!!!
By maryksie9966
Stevenson Ranch, CA
on November 29, 2011
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I brined my turkey for three days and used this recipe. My turkey was fantastic and super moist. I covered my turkey with cheesecloth and basted it every 30 minutes with 3 sticks of melted butter and 1 bottle of Riesling wine. It was so good!
By Dish Diva
Idaho Falls, ID
on November 25, 2011
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This recipe rocks! I brined and cooked the turkey as specified with the exception that I grilled mine indirect opposed to baking it in the oven. Outstanding flavor and moistness. I will be using this recipe on my chickens next.
By bigbvideo_11505642
New Britain, CT
on November 24, 2011
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I've brined for years... and love it. But the veggie gravy? Holy moley! That was soooooo good! It's an amazing alternative to gloppy ol' flour gravy! So much flavor! It made a ton of gravy... but I'm saving it and using it on other things until it's all gone! Thanks Chef Anne for teaching me a new way to do gravy!