Must say I was rather skeptical about brining a turkey at first but since I did it a few years ago, I have never looked back! This is a fantastic brine but feel free to experiment depending what's in your fridge and spice rack. The gravy is lovely as well but I no longer make my own stock.
This went over really well with everyone (even my husband who hates turkey). We definitely tasted the brine in the meat. I achieved this by using about 1.5 times the amount of herbs, garlic and peppercorn listed in the recipe. I also let my brine simmer a little longer, but on very low heat (given the volume). The only thing I didn't like as much was the gravy, but I think that had to do with the pinot noir. I felt like there was too much of the wine flavor in the gravy, which overpowered the natural flavor of the turkey broth. I think next year I'll use a red that's a little less potent and let it reduce longer. Otherwise, this is probably the moistest, most flavor recipe I've tried to date.
I began using the recipe several years ago. I have never looked back. The taste is amazing! I love that I can do so many of the steps ahead of time. In fact, some years I have made double broth and herb butter and put it in the freezer to save myself some time for Christmas! I use my lobster pot to brine my turkey. It is the perfect size. I've done the brining bags(from Sur La Table) but I always go back to my pot. It just works better.
I was only looking for a good gravy to eat with mashed potatoes and fried chicken I made. I did not have an Pinot Noir wine, though everything else I followed to a "T". It was EXCELLENT! I will definnetly make this anytime I need a gravy. Also, I did not have pan drippings of any kind, because I pressure cooked the chicken. It was as I said before, excellent!
delicious, but if you can't spare the room to brine the turkey in the refrigerator, just put it a heavy new trash compactor bag with the brine in a large cooler and surround with ice...no problem!
I never used to make Thanksgiving dinner, not, at least, before this recipe. I am now the Thanksgiving and Christmas cook. All right, I know that you all will think that I have an investment in our local Cardiac Unit, but with that said, I must admit that I add strips of bacon over the turkey (under the cheesecloth). Family friends *leave* their family on Thanksgiving for this dish. Enough said. :)
Worked wonderfully :) So juicy & tender
I used the brine and herb butter from this recipe for my very first Thanksgiving and it was a HIT! I have now been elected to always do this holiday. Everyone was saying how juicy and delicious the turkey was! try it.
This receipt was prepared by a friend of my on Christmas. Huge hit !
The turkey was so moist and tasty, unbelievable ! I highly recommend this receipt. 100% !
Excellent, though I did not brine, but seasoned generously with salt and pepper one hour ahead, used dried herbs in the butter, cooked at 340degF and took the bird out at an internal temperature of 160degF. It was the best roasted turkey we've ever had.
I made this recipe with a free, promotional turkey from Shop Rite. The turkey was advertised as having nothing added, so it was a good candidate for brining. The texture and juiciness of the turkey were excellent. I'm giving this recipe only four stars because I think the brine would have been equally effective with only the salt. The turkey doesn't pick up the flavors of all the other brine ingredients. Also, I did not test for doneness with an instant read thermometer. I used my probe thermometer with an alarm in the turkey breast, and when the breast reached 161 degrees, I removed the turkey from the oven, knowig that the temperature would continue to rise to a safe 165 degrees while the turkey was resting.
My husband, a gravy connoisseur, raved about the gravy. Making the roux was quick and easy, and the roux was easily incorporated into the gravy with a whisk.
I have used this recipe for Thanksgiving and Christmas, and it turned out to be the juiciest and tastiest turkeys I ever made. For Christmas I used the turkey broth recipe as the gravy because of time constraints. It was delicious.
Amazing. I skipped the make-ahead turkey broth and used chicken broth. I also would take the foil off sooner - we cooked a 12.5 lb turkey and in the future would take the foil off after an hour as our turkey turned out a little bald looking, though the turkey meat was the most delicious moist meat I've ever tasted.
Have to really mush down the butter before you put it in the oven to avoid funky circular marks on the outside of the turkey. Also need to pat dry the turkey to get the brine off to avoid skin that is too salty. In fact, I might avoid salting the outside at all in the future.
The recipe title caught my attention-herbs & wine. What could be better? I agree with other reviewers that the turkey was flavorful, and I particularly liked the gravy, and I'm not usually partial to gravy. However, it was much more work than other turkey recipes and while the brine smelled wonderful, it did not impart any more flavor than a basic salt water brine. Turkey may be low-cal, but this recipe wasn't. Given the slathering of butter and fresh herbs, I was disappointed that it didn't have a more "special taste". I enjoyed it but I wouldn't make it again.
I love trying new recipes when I have family and friends over for dinner. I tried the entire Thanksgiving menu for Canadian Thanksgiving. The brined turkey was spectacular. After I figured out the appropriate brining vessel to use (a 21 quart canner), it was a cinch. The flavour and the texture of the turkey was the best we have ever had. There were absolutley NO leftovers. The next day, I went out to buy a bigger canner for a bigger turkey at Christmastime.
Tried this recipe for a group of 8 on vacation. They all raved about the turkey and the gravy. Really was the best recipe I have ever tried for Thanksgiving turkey and will now be my standard.
Delicious!! Brining was not the ordeal I imagined it to be - I found brining bags at Bed, Bath and Beyond. Popped my turkey in that and then plaed it in the roasting pan and slid it into the fridge. Moist turkey and srumpy gravy!
Quote from my (picky) son after Canadian Thanksgiving dinner on Sunday: "Mom, that's the best turkey you've ever made." I used the brining method for the first time and I doubt I will cook a turkey any other way ever again. I used one of those gigantic Zip Loc bags to hold the turkey and brine. The herb butter was a great addition. I made more gravy than the recipe suggested (I used the entire recipe of Turkey Broth - about 6 cups plus the turkey drippings) but I used less Pinot Noir (about 1/2 cup) and it was very tasty.