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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 51-60 of 341

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  • on December 26, 2010

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    What got me to try this recipe wasn't the five star rating but how the reviews were worded. More often than not the reviews are great, but the reviewers have altered the recipe so much that you don't know how the original chef's recipe will turn out; the recipe will be for brined and grilled pork chops but the review will say "Absolutely amazing!! Instead of pork chops I used hamburger meat and I didn't have time for the brine and my grill was out of gas so I just mixed in some breadcrumbs, ketchup and egg and put it in the oven. Five stars!!". Anyways, as I digest, this recipe is spot on and delicious. It was by far the best turkey recipe I have ever utlized - from the bird to the gravy - and will be a keeper for many years to come. Five stars!!

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  • on December 25, 2010

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    I have used this recipe everytime for Thanksgiving and Christmas. This time we are having a goose for christmas but we couldn't find any good recipes for it, so we decided to use the brined and roasted tukey for it. Well let you know what the out come is. MY husband said that it just might work for chickens to take a couple of chickens and dump them in the brine and go from there.

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  • on December 22, 2010

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    So simple and delicious, juicy, wonderful! I've made this recipe for two years in a row, then tried Alton's recipe for this last Thanksgiving. I'll be returning to this one for my next turkey though!

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  • on December 21, 2010

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    OMG!!!!! This was the best turkey I ever cooked. I have been cooking for many years. Everyone said it was awesome. It would melt in your mouth it was so tender. Thank you so much.

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  • on December 17, 2010

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    this was the best turkey i ever made and ever ate!! i used 1/2 cup of salt less for the brine but still, i will never make turkey any other way there wasnt any part of the turkey that wasnt juicy and flavorful!!

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  • on December 14, 2010

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    Delish! Worth every bit of work. I'll be doing turkey like this every time from now on

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  • on December 02, 2010

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    This is the second year we've used this recipe. Everyone RAVES about how juicy the white meat is. It is fantastic!!! Our turkey was 22 lbs, a bit difficult to flip, but worth the effort. It was done about a 1/2 hour before the chart said it would be for the UNSTUFFED time for this turkey! Because you don't have to cover the bird the whole time that it cooks, the skin is perfectly browned. We even took a picture it was so beautiful.

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  • on November 26, 2010

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    I made the turkey for Thanksgiving and it was my first turkey ever. I will say that it was not easy to make probably because my bird was 20 lbs, but it definitely tasted delicious. It tooks about 4 1/2 hrs to cook, but its all about timing because it was ready a bit to early. My only advice is for people looking to make big birds like I did. I would recommend making 2 smaller 10 lbs turkeys. The meat will be moister and it is much easier to work with. I heard Rachel Ray say to do this after I had already bought the turkey and I definitely agree with her. Other then that it was very flavorful and juicy (probably more so if it was smaller.

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  • on November 25, 2010

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    This recipe makes an excellent, juicy, flavorful turkey. Even the white meat was juicy, and I didn't even baste it. Try this one for a foolproof hit!

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  • on November 25, 2010

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    Well, the turkey turned out simply amazing. I cooked mine in the rack and I was worried when it seemed like the drippings were burnt, but the gravy was just amazing. I pureed the giblets and put about half of it in the gravy and it was soo flavorful. Don't even worry about covering it in foil or cooking it in the bag if you brined it - it WILL be moist :-

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