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Brined and Roasted Turkey Recipe

Brined and Roasted Turkey

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (341)

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Average Rating:

Total Reviews: 341

Showing 11-20 of 341

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  • on November 23, 2012

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    Best turkey I ever made. Juicey, flavorful and perfectly browned. I used William Sanoma brand, dry brine rub. Popper in turkey did not pop until 180o and was still great.

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  • on November 22, 2012

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    Great recipe and method.
    I have gotten it down to cooking the giblets and veggies the night before.
    This year i am rocking the recipe wuith my changes to a spatch cocked bird. The brine was tasty going in and should yield some nice results. The only thing that i can add is to actually pull the bird out the night before to dry in the fridge so the skin is super crispy.

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  • on November 21, 2012

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    After years of eating dry turkey, sorry mom, I wish you had this recipe! It's the best I've ever made- going on 6 years now. And for all those nay sayers- it's not salty. I also love making the stock ahead of time. Added with the gravy, there's never a drop left! Thanks Emeril.

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  • on November 19, 2012

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    We have used this brine recipe for the past 5 years or so. We add about 3/4 cup of honey burbon and that kicks it up a notch!!! This is the only way we cook turkey!!

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  • on November 18, 2012

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    This recipe was amazing! This was my first turkey and it turned out perfect! My friends couldn't believe I had never cooked a turkey before : the turkey was moist and so flavorful! highly recommend this to cooks of any level of cooking. I used a shortcut too and bought a pre-brined turkey at Trader Joes.

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  • on November 13, 2012

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    This is the best turkey recipe ever!!! Used for 5 years and Family always ask me to cook the Turkey...not a big Turkey lover...this recipe may change your mind!!!

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  • on November 11, 2012

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    For years I was buying premade meals for the holidays because I always thought it was too hard and you always hear Thanksgiving turkey horror stories. 3 years ago I told my husband that I wanted to try to make my own turkey and we found this recipe. It was so easy and good that I hate the fact that I wasted all those years and money buying premade holiday meal packages. The only problem now is that when I talk to my husband about trying a different brining recipe he says that I can’t because he dreams about the brined turkey that I make and I can’t crush his dream and not make it for him! Thank you Emeril!!!

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  • on October 23, 2012

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    I have made this recipe since 2003. I just want to say that if you follow this recipe, the turkey will come out so juicy and flavorful! I love it! I'm not a big turkey fan, but his recipe is the BOMB!

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  • on January 23, 2012

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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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  • on December 28, 2011

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

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