Brined and Roasted Turkey

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This recipe takes turkey to a new level. Guests rave this turkey is the best they've ever tasted. The only problem I have is with his recommendation to first roast the turkey breast side down for one hour, and then flip the bird for the remainder of cooking. Here are my issues: 1 I find flipping the bird when it's hot really difficult; 2 When I flip the bird, I always get indentations from the roasting rack on the breast and they never quite go away, ruining the beauty of the breast. It also often causes some skin to tear if my butcher has already placed a thermometer in the breast; 3 The thermometer in the leg reads that the turkey is done before the breast browns as golden as I would like it to, and I don't want to leave it in the oven any longer for fear I will overcook it. For the first time this past Christmas, I tried roasting the turkey breast side up the whole time and I found it didn't brown too quickly, even with a 16lb bird.

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LOL...only bones were left!!! My first turkey ever was a smashing success. Thanks, Emeril =

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If you haven't tasted this turkey, you haven't TASTED turkey. None of the ingredients (citrus, brine herbs etc dominated, yet all combined to enhance the natural flavour of the bird. Beautifully cispy, brown skin, luscious dark meat and forget stringy white meat !! The breast was as tender as it possibly could be whilst maintaining some texture. And the gravy... aaaah the gravy.......More a frenh-style dark, silky, glossy sauce, thick but not gluggy, and richer with true turkey flavour than tradional English/American gravies. I used a 4.3kg (10lb, free-range organic bird and roasted it in the hooded BBQ. (too hot to cook inside in Melb, Australia yesterday! and whilst the recipe involves a little forward planning, there are no fancy techniques involved. Just allow yourself plenty of time and enjoy the process.

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So many good things to say about this recipe! It's the first turkey I cooked in my whole life and it was a success! the pros' love it!! (my in lows

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The best ever !!!!

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This is my second year to do this turkey. Everyone loves it! This is the moistest turkey ever and the gravy is perfect!

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This is the first time I have brined a turkey and it was magnificent. I will never again cook a turkey without using this brine recipe. The raves I got were well worth it.

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I have used this recipe for the past 5 years and my family and I absolutely love it. My mother admitted it was the best turkey she had ever eaten. I always make a 22-24 lb turkey and just add 50% more to the brine. I reccomend using a large (54qt ice chest or a 5 gallon bucket for the brine. I put the turkey in 48 hours prior to cooking while it is still frozen. This lets the turkey thaw slowly and keeps the brine at a cold enough temperature to mimic the fridge. I admit, my gravey never thickens. I follow the recipe to the letter. I even doubled the roux before adding the stock. But, it is still delicious and the next day it reheats very well. I have never had a problem with it being dry like other reviews stated. Flipping it was the hard part but, my husband put on clean oven mits and flips it for me :

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Absolutely wonderful. Did not taste the Citrus. Meat was tender and very juicy. Best turkey I have ever made. Need to plan ahead on this one though. Two gallons of water for the brine and an 11 lb turkey made for a very heavy platter to transfer. Also, twisty ties were not enough to keep the brining bag shut. Ended up using Duct tape : Had to raise a shelf in the refrigerator to accommodate the turkey in its brining bag and pulled my shoulder muscle getting it out of the fridge in the AM, so like I said, plan ahead. But, you will NOT be sorry you made this dish. So so good.

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Cooked a 22lb turkey and I felt the breast meat came out just ok. I followed the directions exactly and I'm thinking maybe I should have taken out the turkey prior to hitting 165.I do have to say the gravy came out great. I'd like to try again, maybe a smaller turkey would come out with juicier breast meat. Any suggestions??