Brined, Herb Roasted Turkey

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I was concerned because I made a 23 lbs turkey this year. But increased the salt and brown sugar by a 1/2 cup each and another gallon of water and cooked it for about 5 hrs and it came out juicy and seasoned. Can't wait to serve it in the morning.

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Folks,

I've made this turkey at least four times. The recipe is confusing. Here is how it breaks down - All the ingredients down to the turkey are for the birne. The rest are placed within the turkey or are used to coat the exterior after brining and before cooking.

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I am preparing this for the first time. I used double garbage bags to hold the turkey while brining it(placed in a pot. Also, regarding the ingredients, it is a bit confusing. This is how I read it. The brine is really the first 6 ingredients prior to the turkey notation. Then the rest of the ingredients (some which seem to repeat are placed in the cavity of the turkey while cooking. Just look ahead and you will understand. I give us all credit for trying. I am sure that it will taste great.

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The first six ingredients are used in the brine, along with 2 gallons of water. The rest go inside the turkey after brining & prior to roasting. Hope this helps. This turkey is awesome!

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Used this recipe last year and will be using it again tomorrow! Everyone loves it.

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I have never used a brine so this will be a first for me. I am following this recipe for the brine and stuffing the turkey but I am going to smoke it instead of oven roasting. I hope it turns out as great as everyone says.

Happy Thanksgiving Everyone!!!

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What exactly are the ingredients for the brine? It seems like a long list of things. Is some of it for aromatics? I don't know if it is my computer or what but this recipe looks different then the one I first saw before I registered to comment. It goes on into a list of 19 ingredients! Is the brine, 1 cup salt, 1 cup brown sugar, 2 oranges quartered, 6 sprigs thyme, 4 sprigs rosemary? And then after that is the aromatics? Please help!

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Has anyone noticed how messed up this recipe is? It has several of the ingredients listed twice, with various amounts each time. I am getting ready to prepare this and am confused on how much of what to use. The directions leave out the majority of the ingredients, so does the brine only consistent of what the directions state or all of them?? Help!!

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First thing you must do is make sure the container does not leak! This morning, I prepared my brine and placed my farm-fresh, 21 lb. turkey in a plastic tub. I poured in a gallon of salt water and then a gallon of sugar water. The next thing, I looked down to see that I was standing in water! The tub had a crack in the bottom that I did not see. What a mess! I grabbed a pile of beach towels to sop up the sticky floor and started over with a carefully inspected newer plastic tub. I'm going to label it "Mom's Turkey Tub" and keep it in a safe place so it does not get knocked around.

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Hey!-- Thanks to everyone who has shared how delcious and successful this recipe has been! I have always made an incredible Turkey by roasting it in a roasting pan filled with water, seasonings and various veggies--over the few hours, that mixture would eventually take on many flavors and later be thickened up and used for the gravy. According to this recipe (if I'm following correctly, are you supposed to just put the brined turkey into the roasting pan (with out any liquids for that first hour, and THEN begin basteing every hour after that with the stock or the broth? ..and is the broth meant for the gravy alone? Thank you so much and Happy Thanksgiving to all!