Brined, Herb Roasted Turkey

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We did breast meat only. The brine worked really well and the meat came out juicy - amazing! Will definitely use this again!

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This was my first time hosting thanksgiving and everyone said it was the best turkey they have ever had...and trust me they weren't just being nice!

I was concered about the lemons and oranges giving it a fruity taste but they didn't at all.... Very juicy very good very easy!!

You will not be disappointed from this reciepe!

My turkey cooked in 4 hours and it was 23lbs

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I used a 20lb norbest turkey. Turkey perfect herb brine mix and the citrus instead of vinegar called for by the mix. Used a cooler w/ice to brine it 18 hours. The sausage stuffing stuffed turkey took 4 1/2 hours to cook @ 325. Can't wait to do this recipe again next year.

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Emeril's Herbed Brined Turkey is the moistest, flavorfulness, best looking (Browned up beautifully, Easiest, best Tastiness, turkey I have ever made. I have 4 other dinners to confirm this!! We did stuff the turkey with traditional stuffing, which it did take about 1 hour longer for the stuffing to reach 165 degrees, but even then, the meat was Great!!!! The gravy was Great!!!! Emeril way to go!!!! We love you and your show!!!!

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I have brined a lot of meats and this recipe turned out excellent. I usually inject my turkeys with a solution of lemon juice, tabasco, salt, garlic juice and water and end up with the best turkey ever (to quote many guests. I followed this brining recipe with the lemon and orange juice and rinds in the brine.

I did not put oranges or lemons in the cavity but I did put fresh thyme and fresh sage in both cavities, rubbed the skin with melted butter and sprinkled Montreal Seasoning over it. Roasted a 20# turkey at 325 deg for 4 1/2 hours. Used the giblets and neck with multiple herbs for a great stock for the gravy.

The meat, especially the white was as moist as any I have ever made before. this was attested to by others who have had many my other turkeys before.

Do this recipe. It is easy,

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This is the best turkey I have ever had, and actually my first turkey that I have cooked. I will always use this recipe

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This is by far the best turky I have ever made or ate in my life! I will never cook another turkey again without brining it first. I have to admit I was a little scared but it was worth the worry of trying somthing for the first time and serving it to guests. The whole thing fell off the bones we didn't even carve it, we didn't have to. Again I say WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Had a lot of fun making this for the family- suggest cooking with friends and add wine (for the chef during night before brining... although im not sure was more brined at the end of last night, me or the turkey!

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the natural juices that end up in the bottom of the pan normally, will have to go through the breast if you put it breast down. In other words, it is supposed to make a juicier turkey. I have several friends who do this and all have said it comes out excellent. This is my first year trying it :

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The only thing about this recipe that I am worried about is Breast Side down for one hour? Did everyone else do this? Everything else sounds perfect!