Brined and Roasted Turkey

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My Mom's old stand-by turkey and giblet/bread stuffing is always excellent, but occasionally a little on the dry side. We decided to make our Christmas (or Kwanza or Hanukkah Turkey this past weekend using this recipe, just to try something a little different. The resulting turkey was moist, but flavor of the turkey meat wasn't all that much different. The problem was that we ended up with about 3 gallons of liquid in our roasting pan, likely due to the effect of the basting broth liquids coupled with the juice from the oranges + carrots + celery + onions that were stuffed in the bird. Thus, while the meat was moister, there was so much juice left over, that the typical turkey drippings gravy that we normally make after the bird is done was kind of not possible to make. We ended up with some thickened kind of turkey broth soup with a fruity orange abckground flavor instead of typical turkey drippings style gravy. It was all edible and was not a bad deal overall, just really a bit overrated at 5 stars by the other voters here. In spite of these comments, it is true that Emeril has taught us some excellent cooking ideas on his two popular shows.

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Can't believe how FABULOUS this turkey is! I have to admit, I didn't do the complete recipe, just brined the turkey, stuffed it w/onions, oranges and rosemary, rubbed butter and seasoning on it, and roasted it without basting...and it was unbelievable! Even my turkey soup that I made with the leftovers was amazing, not the usual bland stuff...I will never do turkey another way, ever!!

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Follow this recipe and you'll want to have turkey many times a year.

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I used this recipe the first time I had ever cooked a turkey by myself and it turned out perfect!! The turkey was moist and incredibly delicious and the gravy was so easy. I've told everyone who is hesitant to cook a turkey to get this recipe.

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I roasted my first turkey (believe it or not for the holiday this year. I altered Emeril's recipe somewhat (added poultry seasoning, white wine and olive oil instead of butter to the brine & omitted the oranges. I let the bird (12 pounder soak in the fridge for 2 days, turning each morning & evening when I came in from work. Also, was reluctant to put in oven "bare" so I opted for a Reynolds Oven Bag instead. It was the ABSOLUTE best turkey I have ever had in my life..all of my guests raved! They couldn't believe I had never made a turkey before. Even more moist than my husbands fried turkey. This roasted turkey went BEFORE the super moist fried turkey he makes!! I LOVE you Emeril...thanks!

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I found this recipe to result in a moist, juicy turkey 2 years in a row! My mother won't let me make the turkey any other way. It was easy to follow, it didn't require any ingredients that were hard to obtain, and it works even for a larger bird. Thanks Emeril!

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I live in Belgium and treated my new family to their first Thanksgiving this year! For all that do not know it Belgium is called 'The Stomach of Europe' that is because the food is so very good here.. Anyway! Everyone at my table was very impressed with this turkey and the gravy also! They even said, "Well I know that Zoe could cook... but, NOT like that!" Thanks Emeril for helping me bring America over the Ocean to my new Family! Zoe in Belgium

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Emeril, This recipe was amazing! I was popular for my cooking before, but now it's off the charts! Thanks
Sandy Cook,PalmBay, Fl.

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Excellent turkey recipe. This has to be the most flavorful turkey recipe I have ever tasted. I cooked it for thanksgiving and it was a hit. My husband who really does not like turkey that much, loved it and said it was the best turkey he ever had. The recipe really gives the turkey a fruitful and moist taste without that strong bird taste. This recipe is a keeper for those who want a change from mainstream turkey recipes. Now I can cook turkey more than once a year.

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My family has been frying turkey for some time now. My sister made Emeril's turkey and oh my goodness was is fabulous. It was so tender and moist. It was definitely my favorite.