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Roasted Thanksgiving Turkey Recipe

Roasted Thanksgiving Turkey

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 11-20 of 36

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  • on November 23, 2012

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    I made this brine for Thanksgiving and it came out AWESOME! Most of us never look forward to turkey leftovers and my family couldn't wait to eat again! I made a 23.5 pounder and brined it for a little over 24 hours and it was so juicy and full of flavor. My family can't stop talking about it. Thanks Ree!

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  • on November 23, 2012

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    WOW I LOVE YOUR TURKEY MY FAMILY AND SAID DELICIOUS!!!!!!! GOD BLESS YOU!

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  • on November 22, 2012

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    This turkey recipe was so moist and tasty! We loved it and will be making it again in the future!! It did not dry out the way some turkey recipes do. However, I should note, we did not put the stuffing into the bird with this recipe. We baked seperatly. Therefore, I cannot comment on how the stuffing would taste if baked inside the bird's cavity.

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  • on November 22, 2012

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    I tried this and I was actually pretty disappointed. The turkey didn't have a very good color and actually came out pretty dry.

    See, I've always been raised around starting the Turkey in a searing hot oven (500 degrees for 25 minutes then turning it down to 350 for two hours, without basting it (Actually, quite a lot like Altons recipe, foolproof!. I thought why not try something else, and, it just didn't pan out.

    Stick with Alton's.

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  • on November 22, 2012

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    I brine it during the defrosting process if I work with a frozen turkey. It helps with the worry I used to have that the outside of the turkey would sour before the inside defrosted. In addition to the brine, I think one of the secrets here is the long cooking time at low heat. My mother always made the most tender turkeys, cooking them at low heat covered with a paper bag for hours. When I made my own for the first time many years ago, I read several cookbooks that said you just throw the turkey in the oven at a fairly high heat for a couple of hours until you get that crispy skin. I pulled my first turkey out after two hours, it looked beautiful, and I thought I had a triumph until I cut into it and found it completely raw inside. Everything (and everyone was on/at the table and had to sit while I recooked the turkey. So don't try to cheat on the slow cooking time or covering it during that portion of the preparation.

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  • on October 30, 2012

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    Easy and my entire extended family said all 3 I made(big famthis was the best christmas turkey I'd ever made. Yea!! Doing it again this year without a doubt.

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  • on January 20, 2012

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    This is the best turkey I've ever made. It is so moist and juicy! I've brined before but never to this caliber of a recipe. OMG! Totally worth it!! I cut the recipe in half because I had an 11 lb turkey. It was my $5 turkey from Safeway and this recipe made it rival the most exspensive ones! Thank you Pioneer Woman for this recipe and many more I plan to try! Side note: in the final basting I did not use the orange zest/rosemary I used the butter and Trader Joe's 21 Salute seasoning.

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  • on January 14, 2012

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    I know this is late but this was Amazinglishous lol love love Ree she just rocks the ranch thank God for all of them

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  • on December 03, 2011

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    Hands down, the BEST brine ever!! I've used Alton Browns brine recipe for years, and it is terrific, but this brine helped me make the most delicious turkey. The skin was a lovely mahogany color and the meat was moist and tender with just a hint of sweetness. The gravy from the drippings was also delicious. Try this and you will not be disappointed!!!

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  • on November 25, 2011

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    Made this recipe for our 2011 Thanksgiving. It was exceptional!!
    The turkey was moist and extremely flavorful. This will be my go to recipe for Thanksgiving from now on. Thank you Ree.

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