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Cooked up my last turkey this way--used everything exactly per recipe except didn't have allspice berries. The meat was tender and moist and not the slightest bit salty. A(lton showed the science behind why the salt isn't absorbed into the meat, but I don't remember the specifics.) I'm a brining convert!

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Sharlene~W April 02, 2002

Although I use a different brine, there is no question that I will not ever roast a turkey without brining. Those who haven't tried it owe it to yourself to give it a shot. You will not be able to go back.

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MEAN CHEF August 12, 2002

Great recipe!!! I'll never be able to go back to an unbrined turkey.

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Claire #3 January 22, 2002

"More work, but more better! Juicy meat, crispy skin, and complex, subtle flavors. Also BEAUTIFUL coming out of the oven! My boyfriend thought I had someone over because I couldn't quit ooh-ing and aaah-ing! I'd never do it differently... -- posted Apr 2, 2003, 2 members found this helpful" Updated 11/27/04 - This is a lot of work and SO worth it! I cooked the turkey for the first time for my family and my BF's (the latter family is used to dining at very nice holiday buffets). I brined for 24 hours, and let sit in an empty pot to air dry for another 12 (saves a few paper towel rolls). I depended on a probe, and when it read 161 at the breast and 175 at the thigh, I removed it from the oven. My 17 pound bird only roasted for 2 hours to reach these temps. My mom raved, and my BF's stoic father said mid-feast, "This is the best turkey I have ever had." BF summed it up very well: "Moistest white meat in the world, but a little flavorless in comparison to the dark meat, which is has great flavor (from the aromatics)." Next year, I may rub a salt-garlic-rosemary paste under the breast skin. PLEASE TRY THIS RECIPE. You won’t be sorry.

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sidMILB November 27, 2004

i made this turkey when this episode first came on. the brining makes it do juicy, i never knew it was so easy to make turkey. try it, it is eaiser than it sounds! thanks for posting!

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Loves2Teach September 03, 2002

This is the ONLY way to make turkey...it is wonderful!! So moist and juicy, I had the MOST compliments ever on my turkey this year!! Thanks so much!

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rharris98 December 27, 2002

This was excellent. I didn't have the people to use a whole turkey, but I wanted to try this. So I halved the recipe and used a chicken. What flavor! And moisture! Thanks!!! I'm a brine convert, now!

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DonnaR October 12, 2002

Brining is the only way to go! We've been making this recipe for years now and we would never have a turkey any other way. I too, on occasion have done the brine in water without the vegetable stock and it was just fine. I think the stock adds a little more flavor but plain water will suffice in a pinch. I'm glad to see you posted this Gay, I'm submitting a photo in gratitude. Thanks again.

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HOUSEMANAGER (Charlene) January 08, 2003

I'm back, as I promised, and I "must" join the chorus that will never go back to the old ways! The turkey was moist, tender, juicy, and I was proud to serve it for Thanksgiving.. I may try different seasonings from time to time, but the brining method will be a standard from now on. Thanks, Gay!

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Swbuda November 30, 2002

This is the best turkey you will ever have! It is SO moist. I made it for my family last Christmas and my brothers all told me they never knew white meat could actually be good! My husband and I made this 3 times last holiday season...we kept inviting different friends over to try it out. It is truly amazing!

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YoungCook September 02, 2002
Good Eats Roast Turkey