Brined and Roasted Turkey

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Everyone I invited to my Thanksgiving dinner said they don't eat white meat, it is too dry. I've converted them all! At least to eating white meat at my house-they loved it!

This Turkey was so flavorful and juicy, I (and my guests swore to never eat non-brined turkey again. Try it, you will agree - there is a HUGE difference.

I've made this recipe 3 years running, I'm afraid of what my Thanksgiving guests would do it I even thought about changing it up!

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The only reason I would ever not make this recipe for thanksgiving is if I were in jail. I have made this 4 years in a row - raves everytime. Thanks, Emeril.

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This was the most flavorful and moist turkey I have ever made. I had tried brining with a different recipe a few years ago and it was a disaster. This one was perfect and easy. I used a bucket lined with a garbage bag, and just followed all the instructions, took it out the next day, rinsed it well and cooked it. Perfection.

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This is the best turkey my family has EVER eaten! Thanks will do this every year!

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This was my first attempt at baking a turkey, and everyone loved it! The initial preparation did take some time, but it was completely worth it. I soaked the turkey in the brine for approximately 12 hours over night. When I woke up the next morning it was very easy to prepare. I added a few steps, because I had bought an infuser. I melted a stick of butter with some extra thyme added, in the the microwave, then I infused the turkey. I rubbed the outside with the remaining thyme butter. I also added a few extra sprigs of thyme in with the "stuffing", because I love thyme. The last 45 minutes to an hour I also covered the turkey with foil, so it wouldn't dry out.

My family's dinner was in the evening, because we had to go to my husband's family's. When the turkey came out of the oven, I covered it with the tent of foil and it rested until about 5 pm (It came out of the oven at about 11 am. It was the best turkey we've had at Thanksgiving. It was very moist and everyone raved about it! I will definitely use this recipe again! Thanks!

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Oldie, but always a Goodie!

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The flavor of the turkey and gravy were great. This was my first experience brining and I am a true beliver now. The breast meat was very moist and tender - everyone at the table really loved it and thought I must have bought a expensive free range, fresh bird. Not so - it was a frozen Safeway brand turkey. Did a few things in preparation based upon tips from others- after turning and browning the breast side I covered with foil to help keep it moist. For carving I removed the entire breast and then carved thicker slices, which was new to many of my diners and they really liked it compared to the super thin slices typically seen.

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This was my first time roasting a whole turkey (I have in the past only done a breast it was for a large gathering at my in laws.
Let me say first that the turkey turned out beautifully moist and golden, it cooked in a reasonable amount of time and presentation-wise was really lovely. Also, the flavor of the gravy was nice (Although I chose to omit the chopped giblets from the final product and strained it before presentation.
Here was my problem, the turkey AND the gravy were too salty. It was not so overpowering as to keep anyone from eating it, or that anyone complained - but it was obviously over salted. I did rinse the brine off well, it soaked in the brine for about 20 hours, I did sprinkle the turkey with salt and pepper as the recipe called for and I omitted salt and pepper from the gravy (the recipe calls for adding it to taste.
I would love feedback as to what I did wrong and how I can prevent this in the future. I will absolutely be roasting my turkeys upside down from now on - that was great - but unless I figure out what I did wrong I probably wont brine again.

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First, let me say that I have been cooking for many years and had never brined anything until this year's Thanksgiving turkey. I was skeptical of how much difference it would make, but was definately proved wrong! Of all the turkeys I have made over the years, this was most definately the moistest, most flavorful turkey I have ever made and everyone at dinner was in agreement. We have a "Big Green Egg" smoker and have been cooking our turkeys on the smoker for the last number of years, but decided to try something different this year. I don't want to say that this turkey was necessarily better; the smoked turkey has a whole different texture and flavor to it. The smoked turkeys always turn out very moist and juicy, as well. That being said, if you have never tried this brining process, by all means do so! You won't be disappointed. I have already found another brine recipe for Christmas that is made with apple juice, salt, sugar, fresh sliced ginger, whole cloves, peppercorns and crused whole allspice berries... can't wait to try it. Thank you for your inspiration and wonderful recipes, Emeril!

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Help..Help...Used to much Kosher Salt in my brine so now my turkey is tooooo salty plus I also put some of the drippings in my gravy and dressing OH BOY...what can I do...PLEASE SOMEONE tell me so I will not have to throw out my whole meal.....