Reviewed: Aug. 4, 2009

I don't eat any kind of poultry but this was a BIG success. The most frequent comments were about how moist the turkey was. I always thought that cooking it in a "turkey bag" would result in a moist, enjoyable turkey. No comparison, according to my guests!

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vickibiscay

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Reviewed: Jul. 30, 2009

I made this turkey for Thanksgiving, but forgot to rate it. Shame on me! What a fabulous turkey!! Moist, tender, succulent. And the gravy made from the drippings was unbelievable. We only eat turkey at Thanksgiving usually, but I find that I crave this now and find it hard to wait for November to come around to enjoy it again. I will say I had a hard time handling my 18 pound turkey in terms of putting the salt all over it and getting it in a big stock pot and making space for it in the refrigerator to brine, but I won that wrestling match eventually. :-) This is definitely the recipe I will use for turkey from now on. Thanks so much for finally curing my dried out tasteless turkey blues!

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Pandora Spocks

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Reviewed: Jul. 20, 2009

the FIRST turkey i have made that was edible. a cook is only as good as her recipe...right!?!?

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amberwrites

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

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Reviewed: Jul. 18, 2009

I made this for Thanksgiving one year and my whole family loved it! The only regret was not having a bigger turkey. I never knew brining was so crucial for a moist turkey. Loved it!

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Cdodrill

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jul. 18, 2009

Definitely very moist and super juicy! The white meat was gobbled up before the dark! My family really enjoyed this recipe, I WILL be making this again. After seeing the comments about adding more vegetables, I threw in some squash, garlic, and potatoes. Interestingly enough, my baby carrots didn't cook through! The veggies inside my bird were still quite crisp as well. Next time, I'll double the veggies and add a little more flavor!

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Lycoris

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 18, 2009

this was the best turkey ever. It was so moist! I agree that this is the only turkey recipe i will use again!

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risa

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Reviewed: Jun. 11, 2009

If possible, I'd give this 10 stars. This is the only recipe I will ever use when roasting a turkey. I made two for church and one for our Christmas dinner. Even the left overs in the frig stayed moist and tasty. It was a picture perfert turkey; evenly browned from top to bottom.

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Patricia Canerdy

Cooking Level: Expert

Living In: Flat Rock, Alabama, USA

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Reviewed: May 18, 2009

I always use this recipe without brining it.

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Karen1956

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Reviewed: May 17, 2009

My first Turkey and everyone said it was there best they have ever had.

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Mae

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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Reviewed: Apr. 22, 2009

This turkey was very tasty, I'm sure because of the brining. As someone else mentioned, however, I had a heck of a time turning it over, and mine was only 12 pounds. Next time I will cook it right-side up and baste it. I cut back the salt to 1 1/4 cups because of the size of the turkey. I am glad I did not use more because it would have been too salty. I also stuffed it with our favorite stuffing recipe. I cooked it for 4 hours at 350. Thank you!

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Karen S.

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Reviewed: Apr. 14, 2009

The most amazing turkey ever.. i lost the recipe for quite some time and now that i found it again i cry. lol it was that good, what i added though was brown sugar to glaze it in its last 20min, amazing WOW!!!

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srkejg

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Reviewed: Apr. 8, 2009

So delicious. One of my guests for T-day dinner ate 4 servings! I did change one thing that I think made my turkey breast extra juicy. Instead of melting the butter I cut it into about 1/4 inch slices. I cut small slits into the turkey skin on the breast and inserted a slice of butter into each. This really kept the breast very moist while it cooked. This is my new go-to turkey recipes. Thanks!

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Mar. 24, 2009

I tried this recipe with a small turkey breast, not a whole turkey. Perhaps that's why the roasting pan dried out, and I had to keep adding water to the bottom to keep from burning. The turkey did not turn out juicy. I might try this again if I'm cooking a whole turkey, but not just the breast.

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Jessica

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Reviewed: Mar. 18, 2009

worked well!!

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danica dunphey

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Reviewed: Mar. 15, 2009

very good recipe! I also tried with apples for stuffing which tasted excellent. I left my turkey in brine mixture for about day and a half and not one complaint of dry turkey..it was worth the wait.

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anna

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Reviewed: Mar. 8, 2009

The best turkey ever, is the only one I will make from now on.

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Monica Candel

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Reviewed: Feb. 28, 2009

Great recipe,my mother told my sister it was the best turkey she ever ate. She would'nt admit that to me though.

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Kelly

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Reviewed: Feb. 21, 2009

This is the first turkey I ever made and I doubt I ever try another recipe. Absolutely delicious. I used the Brining liquid from Williams and Sonoma. The turkey was very flavorful and moist.

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Vickie Chu

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Reviewed: Feb. 12, 2009

I will never cook a turkey again without giving it a nice brine bath first. This truly does make for a wonderfully juicy and flavorful turkey. I did put the butter and herbs under the skin as well as in the cavity with the celery and onion. I also added a couple slices of apple to the cavity and omitted the carrots.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Feb. 3, 2009

I have made this two thanksgivings in a row now and everyone loves it! I like to add a bunch off sliced oranges and lemons and fresh herbs to the brine, it gives it a little something :)

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Jennie W.

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Perfect Turkey

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