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Brined Roast Turkey with Pan Gravy Recipe

Brined Roast Turkey with Pan Gravy

Recipe courtesy Wolfgang Puck, 2003

Show: Wolfgang Puck's Cooking Class

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (187)

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Average Rating:

Total Reviews: 187

Showing 11-20 of 187

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  • on March 09, 2011

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    This has been my go-to Turkey Recipe for the Holidays. As the youngest cook in the family I get request for me to make the Turkey every Thanksgiving and Christmas. I love this recipe and think the brine makes it so juicy and flavorful so make sure to brine the bird for at least overnight or a day before devouring it. I promise you won't have to force the turkey on the family :

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  • on November 25, 2010

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    Best turkey I have ever had!!! Made this today for my first time hosting Thanksgiving and it was the star of the show. We used a turkey breast instead of the whole turkey and brined it over night, it was absolutely fantastic. The fresh herbs were aromatic and flavorful and the turkey was moist and delicious. Will be making this every year from now on, thanks!!!

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  • on November 22, 2010

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    I have made this recipe for 4 years now and every year it's just a great! The turkey is succulent, and VERY flavorful!
    Such and easy recipe to follow too!
    GOOD LUCK!

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  • on November 13, 2010

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    Started making this for Thanksgiving about 5 years ago. It is the best turkey ever and worth the work. I make the compound butter, and chop all the veggies the night before so assembly in the morning is a snap.

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  • on August 01, 2010

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    Followed the recipe exactly as it said...thought it was the best turkey I've ever had..extremely moist and full of flavor..didn't put any extra salt on the turkey and it came out great..would definitely make this turkey again..it is well worth the effort

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  • on April 15, 2010

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    I made this turkey for friends, sometime between Thanksgiving and the Christmas Holiday. Everyone was so impressed first with the "look", it got a standing ovation. It was beautifully colored and secondly, every single person there (15 agreed it was the best turkey they had ever had. Can't wait to do it again.

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  • on November 28, 2009

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    I actually cheat and buy a prebrined turkey from Trader Joes. That said, I then follow the recipe. I have been using this recipe for 5 years and it is always awesome. Juicy and tender and moist! About half way through, I lay several slices of proscuitto over the top. When it's about 3/4 done, I lay foil on top to keep the skin a nice golden color and prevent it from burning. The gravy is the best I have every had! I crave it until the next Thanksgiving!

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  • on November 26, 2009

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    I have been making this recipe for 3 years straight now, and it never gets old. It is absolutely the best turkey I have ever tasted, and the gravy is out of this world. My hats off to Wolfgang Puck. The man is a genius.

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  • on November 26, 2009

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    The turkey tasted good but way too much salt. I followed recipe exactly and even rinsed the bird before cooking. Make the brine with half the salt you will be good. Also a little less ground cloves would be better. Overall good though.

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  • on November 25, 2009

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    I've been dieing to make this turkey recipe since someone told me about it about 2 years ago. I did a Thanksgiving test run on it about 3 weeks ago and that is one fine bird recipe. Juicy, and flavorful. The sugars in the syrup and honey create an absolutely amazing glaze on the skin that can make someone that is used to making peanut butter and jelly and Kraft Mac & Cheese look like the Iron Chef.

    One question, I'm in the middle of making my turkey brine for the second time. I got a little ahead of myself and poured the honey and syrup in before boiling the water. I was forced to stir the pot during the entire boiling process to insure that the honey and syrup didn't burn. However I'm worried that the sugars may have disassociated during the boiling and I may have messed it up. Any thoughts??

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