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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 301-310 of 341

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  • on November 30, 2004

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    This receipe blew everyone out of control. Since my family came to visit for Thanksgiving they would not quit talking about how moist the turkey was. You have to try this receipe. It is part of my family forever and ever.

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  • on November 29, 2004

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    This was the best turkey ever! It was unbelievably moist and tasty. The brining was worth every bit!

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  • on November 29, 2004

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    i've never brined a turkey before and this was the best turkey i have ever made before. it was juicy through the whole dinner. thnk you

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  • on November 27, 2004

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    This is an excellent recipe....and if I say so myself....our turkey turned out to be the best I had ever tasted. It was amazingly juicy and tender. The bird did look in need of a foil covering midway to keep the skin from getting too brown and we basted it with the turkey stock every half hour. We pleased all our family. It was the first time for me and my husband!!

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  • on November 27, 2004

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    This was the first time I have brined a turkey. Did it 24 hours in a super heavy weight lawn and leaf bag as I had no other container large enough. In order to keep the turkey surrounded by the brine, I put the bagged bird inside a square cardboard box then put it in the fridge. I also made my own turkey stock a couple days ahead. When making the turkey broth, I used all (6 cups turkey stock instead of 3 cups stock and 3 cups water. It made the gravy very flavorful. When we tasted the bird, everybody absolutely loved it. I will definitely use this recipe again, and will even try something similar for roasting a chicken. Rave reviews to you, Emeril!!!

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  • on November 27, 2004

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    I totally agree with every positive review made on this recipe! And my guests do too!

    Although it is extremely difficult to brine a turkey in something, I figured out that if I put it in a trash bag and then sat it in a large cooler (shape doesn't matter I could put it in the garage, as stated in another review, and had about 4 cubic feet of extra space in the fridge!

    I will use this recipe again next year! Including the gravy! ! ! Makes me wish every day was Thanksgiving! And I am sooo thankful for this recipe!

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  • on November 27, 2004

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    WOW!!!!! Is really all I can say. I never triedthe brining technique before. My turkey was so flavorful and juicy. Thanks, for another twist on turkey!!

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  • on November 26, 2004

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    I have been using this recipe for four years. Always delicious.

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  • on November 26, 2004

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    If you have never brined a turkey don't wait any longer. It's easy to do and my whole family, from Grandmom down to finicky grandchildren, loved this turkey. Everyone agreed it was the best turkey we have ever had. I didn't see the program where Emeril demonstrated how to do this recipe, but having watched his methods of cooking and how he likes to 'kick things up a notch' I felt confident that this would not be difficult... and it wasn't! Thanks Emeril : !

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  • on November 26, 2004

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    I never took the time to brine a turkey and most of my turkey meat was dry but not yesterday's turkey. the recipe was easy to follow and the meat was so moist. I also had great gravy because the recipe calls for basting with chicken stock ensuring ample gravy. thank you Emeril and staff.
    Terry Santa Rosa, CA

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