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Brine-Cured Roast Turkey

November/December 2009

Your rating: None Average: 3.9 (37 votes)

A big turkey is so spectacular you hardly need to do anything to embellish it. But brining can be that extra touch that makes it so juicy and flavorful that you’ll remember it for years to come. Brining the turkey takes 3 days so you’ll need to plan ahead, but the lengthy brining time really pays off with fabulous flavor. Make sure you start with an all-natural bird without any added water and sodium solution. (Recipe adapted from Alice Waters.)



READER'S COMMENT:
"Was the best turkey we ever had. Now just need to figure out how to do a bigger turkey. I'm thinking 1 1/2 recipe, so it's enough to keep the bird submerged. "
Brine-Cured Roast Turkey

6 Reviews for Brine-Cured Roast Turkey

11/23/2010
Anonymous

Was the best turkey we ever had. Now just need to figure out how to do a bigger turkey. I'm thinking 1 1/2 recipe, so it's enough to keep the bird submerged.

Comments
12/21/2009
Anonymous

Awesome! The fennel and the anise flavor are especially good in the dark meat, and the whole bird was great and flavorful. I'm off to the farm to pick up another big turkey to brine for a Christmas Eve feast!

Comments
11/29/2009
Anonymous

Me again -- meanwhile I've forgotten what I did about the gravy. Probably leftover hard cider and a few herbs that were already cut for some reason. But... I decided not to use the recipe for Thanksgiving. The test bird had an almost floral flavor, which might be described as 'lovely', and was certainly out of the ordinary. However it was not as savory as what I expect from my previously brined birds. So I did the same old salt brine again. If I get more time to work on this I will play with the sugar and salt quantities to see if the EW one can be tweaked to be a little less sweet.

Comments
11/27/2009

This was the best tasting turkey I've ever eaten! It was the first time purchasing a fresh, organic turkey as well, but extremely moist and flavorful!

Comments
11/27/2009

I just finished serving Thanksgiving dinner to all of my family: 18 in all. Everyone had heard about how great brined turkey was, but no one had every actually tried it. All the meat-eaters in my family absolutely loved the brined turkey that I made. The vegetarians (including me!) dined on two vegetarian entrees, one of which was Roasted Vegetable Galette with Olives (another Eating Well recipe.)

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