Countdown #6 Roasted Thanksgiving Turkey, My Way

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AMAZING! This was perfection. I did have a bit of trouble butchering as the video was not super instructive on that part. Also, it never said what to do with the neck and backbone. Just said "set it aside and we'll use that later" but never said what to do with it. Anyway, the turkey turned out so amazing. I had to order the Duck Fat from Amazon. It was shipped from a company in Canada. Was pretty inexpensive and I will use it with other things too!

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Excellent recipe. For the past few years I have been using Alton's recipe (which is also great, but wanted to try something new. After seeing this on TV I worked from memory of what I saw and the recipe. A few changes I made were to use mostly butter (with some duck fat from a roast I made the week before and I used Alton's brine recipe because I didnt see any details in the recipe for what to use and didnt have the video to rewatch.

Hmm... have to limit this to 1000 chars... see my blog for what I did with the gravy...
http://kanedijkman.wordpress.com/2010/11/25/trying-a-new-turkey-recipe/

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For years, I have made Alton Brown's turkey, I didn't think it could be beat.
This turkey is better. It came out amazing. I used butter instead of duck fat.The only thing I changed was the vinegar. I used Sherry vinegar because I had it already.
Crispy skin, great flavor. I was so worried it wouldn't be as good as a brined turkey.
This was truly amazing. I had a 15lb bird. Cooked legs for one hour and then added the breast. It took about two hours longer.I did add a little butter under the leg meat too.
This will be my turkey recipe now! Thanks Chris :

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@McMotoYama - Thanks for the review! I was just wondering to what you adjusted the cooking times to? We are using a 13lb turkey as well. Since duck fat is almost impossible to find, I am going to use an herbed butter. Guess we'll see how it all turns out.

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Get ready for a beautiful presentation. When this comes out of the oven, you'll impress your guests with an herbed bronze bird surrounded by roasted vegetables, and apples. The breast meat will be tender and moist. Make sure your herbed duck fat is solidified before squeezing it into the bird. Our attempt at it made a mess. We all laughed about how it was good hand moisturizer and, in the end, the bird had plenty of duck fat in it. Finding duck fat where I live was a challenge. A local restaurant ordered some for me. We used a 13 lb. turkey and adjusted the cooking times.