The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 21, 2008
This was my first attempt at Thanksgiving dinner and my first turkey. I had to modify slightly i used a 27 pound turkey! I also basted it in melted butter every 45 min or so and the skin turned a beautiful crisp golden brown color. I will be brining all my poultry from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 20, 2008
By far the best Turkey recipe!!! I had people asking for second's. Awesome!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 20, 2008
Moist & flavorful! I used a cooler to braise my 20 lb turkey in and it worked perfectly. The turkey was already fully thawed and so I added ice to keep it cold overnight while it was in the cooler.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 20, 2008
This was my first time ever cooking a turkey. This was a very easy recipe to follow and it turned out perfect! Everyone in my family agreed that it was the best turkey that they ever had. Even my dad who doesn't like turkey asked me to cook it for Christmas this year. I have a feeling I'll be making the turkey every year!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 20, 2008
This has to be the best turkey I've ever made. It was very flavorful. Thanks for the recipe.
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Cooking Level: Expert

Home Town: Leesburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 19, 2008
this was our Thanksgiving recipe...all I can say is...ZERO modifications...fabulous! Loved the white wine, might try a Pinot Grigio next time. Thank you so much for a delicious recipe!
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 19, 2008
Very tender and moist. I thought the meat would have more flavor. It smelled wonderful but didn't taste as good as I thought it would. I will use the recipe again but maybe rub the turkey with seasonings.
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ali

Cooking Level: Intermediate

Home Town: Hailey, Idaho, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 18, 2008
Our first time making a turkey EVER! Just make sure you know if your turkey is already brined (salted) Most pre-pacakged super market turkeys are.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 18, 2008
At 8 1/2 months pregnant, I hosted my first Thanksgiving dinner for 12 people. We had every possible problem with the day, including the oven breaking in the middle of cooking this 23 pound turkey. This recipe was not only easy to do, but the turkey was absolutely incredible! It was so moist and tender and full of flavor! This recipe will be in my book forever!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 16, 2008
I have been cooking for almost 50 years and that is the best turkey I have ever made. My fellow-diners said it was the best they had ever had. Thanks for sharing it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 16, 2008
This is a great way to cook the turkey. We even enjoyed eating the vegetables on the side.
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Pam

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 15, 2008
This was simply the greatest turkey I've ever made. We had 18 pounds for 9 people and there were no leftovers. Nothing else to say but MAKE THIS!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 12, 2008
This was by far the best turkey I have ever made. I used this recipe and mixed it with the Rosemary Turkey recipe. I cooked the turkey according to the Perfect Turkey recipe. I did everything its says to do and in the morning when I took the turkey out of the brine I used the rosemary recipe. 3/4 cup olive oil 3 tablespoons minced garlic 2 tablespoons chopped fresh rosemary 1 tablespoon chopped fresh basil 1 tablespoon Italian seasoning 1 teaspoon ground black pepper I cooked it breast down and flipped it 2/3 the way through. The turkey was so moist some of the skin broke so I had to baste it every 20 minutes and then I wrapped foil over it and let it cook the remaining time. I made a 24 pound turkey and feed 17 people and EVERYONE said it was seriously the best turkey they have every had. The white meat melted in your mouth and the dark meat was to die for. I will do this every year from now on! Thank you!!!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 12, 2008
We had to use regular salt (we didn't have any Kosher on hand). It tasted pretty gamy to me. My husband loved it though.
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Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA
Living In: Thornton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 12, 2008
Tried it out on a whole chicken. Unfortunately, I was unable to find kosher salt in my area and had to substitute with table salt. Maybe I didn't rinse it well before cooking too, but the end result was the juiciest chicken ever. Will certainly be having the perfect turkey for Christmas Lunch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 11, 2008
My guests really enjoyed this turkey. First of all, for those saying their turkeys came out salty: Make sure you bought a natural turkey and not a pre-basted one. Also the salt to water ratio should be 1 cup per 1 gallon. Rather than rub my turkey with the salt, I dissolved the salt (also added 3/4 cup of sugar) in hot water first. I had an 18 pound turkey and I did a test first to see how much water I would need in the pot. It turned out that I needed a total of 1.5 gallons of water to keep my turkey submerged. I dissolved 1.5 cups of kosher salt and 3/4 cup sugar in 2 cups of hot water. (Let cool) Then I added the rest of the water to make 1.5 gallons. I placed the turkey in the water and soaked it overnight in the frig. I only put the veggies inside the turkey. I skipped the wine. This is how I will be making all future natural turkeys and turkey breasts. Thanks for a great recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 11, 2008
This turkey recipe was the BEST! Since we have such a big family we made 6 turkeys. So as you would imagine, I was able to tweak the recipe a bit. We soaked ours in the brine for 2 nights, skipped the veggies inside; all except for the onion. We kept that. I also added a few extra bay leaves, and used a heaping teaspoon of dried thyme. We needed a little extra gravy so we used 2 cups of wine for the last 2 turkeys. Plus I turned it over at the half way mark, it was easier; then I took a stick of butter and melted it over the whole turkey that was exposed. I couldn't believe that we cooked the whole thing uncovered, but it was a perfect golden brown. This is definitely going to be the recipe for out family, we all LOVED it!
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Cooking Level: Expert

Home Town: Alpena, Michigan, USA
Living In: Auburn, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 11, 2008
Excellent!!!!! Made for Turkey Day and it was moist and wonderful. Very easy to make. I put the brine pot with the turkey soaking in the garage overnight. The temperature here was low enough for it. Turned out delicious, not salty at all as I was anticipating. This is my new Thanksgiving turkey recipe. Thank you!!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 10, 2008
Very good recipe!!! I used it for this Thanksgiving and was told by my 70 year old father in law it was the best turkey he's ever had! I did do a few things different though. I added brown sugar to the brine to even out the salt and added rosemary to the brine as well. DO NOT PUT THE BRINE AND TURKEY IN A TURKEY ROASTING BAG!!! bad idea, let's just say I had brine all over me and my kitchen the morning of Thanksgiving :) Also I stuffed my turkey with apples and cranberries and it gave it a sweet taste. Also rubbed the turkey with softened butter mixed with frest thyme!! Other wise did everything the same. Used the wine ect and placed it on the breast side while cooking it!! Great turkey!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 9, 2008
Made this dish for Thanksgiving 2008 and it really was wonderful. It browned up nicely and was plump and juicy. There was just a hint of too much salt, though. Next time I'll cut the brine salt back to less than two cups.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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