MAKE SURE you do not use a BUTTERBALL, KOSHER, or self basting turkey. It MUST be fresh and not already soaked in salt. Butterball pre-brines their birds so you will have a salty mess. Brining is for fresh brids with no other additives! I added garlic, apple juice, and mulling spices from William Sonoma. Very Good! Start a day early, so you have time to remove the bird for a good overnight dry out with some salt on the skin. this will make crispy skin.

Reviewed On: Nov. 23, 2009

our favorite pasta dish, hot or cold. to make it simple and easily available, i used minced dried garlin and dried basil. i toss it in a small bowl with FOUR roma tomatoes and plenty of EVOO, and i probably add about triple the dried equivalents for the fresh ingredients for both the garlic and basil, and add course sea salt and cayenne for a little heat. i place the bowl on a burner on very low heat to lock in the flavor in the oil while the pasta boils. even my 18 month old will not touch pasta sauce after having this version. love it!!!

Reviewed On: Sep. 21, 2009

Everytime I stock up on sale chicken to freeze, I freeze the boneless skinless breasts in this marinade. I pull them out Fri night for our Sunday BBQ and let them thaw in the fridge right in the marinade. Everyone who tastes this calls it Restaurant Chicken, which is funny b/c I saw another reviewer say the same thing. It is, without a doubt, the best marinade for chicken, and we are SERIOUS grillers. The amounts called for work for about 8 breasts in a large freezer bag. I always whip up an additional half batch of the marinade for dipping.

Reviewed On: Sep. 21, 2009