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!
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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.

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

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

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About the Author: Yvette Cook

21 Comments

  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.

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