Brined and Roasted Turkey

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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??

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Used this recipe to cook the thanksgiving turkey..and i will definitively be using this recipe all the time! It turned out perfect, everyone of my guests loved it, and for once i had made a recipe that actually looked like the picture that is shown! Thank you Emeril :-

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It really is that good. Period.