Anne Burrell’s Brined Herb-Crusted Turkey | Secrets of a Restaurant Chef | Food Network

A turkey smothered in herb is certainly a dish we can support!
Sign up for #discoveryplus to stream the entire library and so a lot more:.
Get the
Sign Up For Food Network ▶

Like your own private window into the kitchen of your favorite dining establishment, Secrets of a Dining establishment Chef exposes the succinct, easy-to-master techniques of a top-level chef. By showcasing professional tricks to preparing food that is creative and complete of taste– yet never ever froufrou or frightening– Anne Burrell translates your preferred dining establishment foods into incredible at-home meals. With years of experience mixed with a pumped-up enthusiasm, Anne assists to take the mystery out of the professional kitchen and gets you making meals that are unique enough for visitors but simple enough for a rushed weekday night.

Invite to Food Network, where learning to prepare is as basic as clicking play! Get your apron and get ready to get cookin' with some of the very best chefs around the world. We'll provide you a behind-the-scenes look at our finest shows, take you inside our favorite and be your resource in the kitchen to ensure every meal is a 10/10!

Sign up for our channel to fill on the current must-eat recipes, dazzling area hacks and material from your preferred Food Network reveals.

#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #BrinedHerbCrustedTurkey

Anne Burrell's Brined |Tricks of a Dining Establishment Chef|Food Network

Anne Burrell's Brined | Secrets of a Restaurant Chef | Food Network

You May Also Like

About the Author: Yvette Cook


  1. That looks delicious. I also brine my turkey and use an injector also. I don’t like Rosemary enough to do that so I would have to consider perhaps something else. A great idea. Thanks for sharing

  2. Cat looks so good and that’s the way I want to make my turkey oh you are wonderful cook you’re a wonderful wonderful wonderful person

  3. Getting closer Anne, just need to add a fifth of Jack, brine it for a week and only cook it for 1 hour and 40 minutes at 350 uncovered without basting. Set it and forget it until the timer goes “DING!” It will look as good and taste better than this Annie… Call it jacked up turkey!!!!

    1. Oh yeah. Just a little bit of
      Jack Daniels, or Gentlemen Jack. Either one will be great

  4. The effort is worth the payoff. I have been making this turkey for almost 10 years. It is amazing! Juicy crusty flavorful. And the gravy that you can make off of this will make you believe in God! This is a keeper and a way to impress your guest!

  5. Love this video, and anything with chef Anne I’m a fan of. but last year I spatchcocked my turkey and I can never go back. lol I will say that bird looked succulent and I may try the gravy, tho.

Leave a Reply

Your email address will not be published. Required fields are marked *