Good Eats Roast Turkey

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!

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.

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

"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.

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!