Brined, Herb Roasted Turkey

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My turkey was great! Before he even tasted it, my husband asked "What did you do different" It was juicy and tasty. Mom taught me that I always had to use a roastin gbag,,,no more!

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This is the first time we have ever brined a turkey, & I must say that, after our turkey was done cooking, & we let it set for a bit. It was so tastey & juicy!!!
Thank You So Very Much Emeril for your delicious recipe for the brine
Carol Thomas

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My turkey turned out like Emeril's. Thank you for brining tips and your awesome roasted turkey. My family enjoyed it!!!

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We tried this recipe back in the day, like the other reviewer and never looked back. We get friends and family asking why our turkey was so moist. We use it on chickens, chicken parts (can't brine the smaller birds for so long-too salty-no more than a couple of hours. We brine tough cuts of pork. One of the most popular prime rib restaurants here even brine their prime rib, in some kind of Executive seasoning. They are never closed and always have a waiting line. We bought a fresh turkey this year and I'm putting it in the brining hot tub tomorrow, can't wait to taste!

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I've done my turkey this way for a few years now. It is the best!! Putting the turkey in the brine just makes it.

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This appears to be the same recipe from Emeril titled "brined and roasted turkey", which I used for my first ever turkey in 2002 and IT WAS THE BEST!

However, on the show, he says to use 1/2 cup of salt and 1/2 cup of brown sugar per pound of water but the recipe reads 1 cup. Also the temperature he started out with on the show is not what is in this recipe.

But regardless, it is very good and you can see the reviews if you look up "brined and roasted turkey" in the search section on this sight. It is dated 2001 or just click on top thanksgiving recipes on the home page where it reads "brined turkey made easy"