I purchased a cooler specifically for brining the turkey since I don't have a pot large enough nor do I have room in the fridge. In Colorado it's cool enough that I can set the cooler outside overnight and usually into the next morning till I'm ready to cook the bird. Brining the turkey makes a HUGE difference in moistness!

Reviewed On: Nov. 4, 2009

I've made this twice. The first time I rubbed the spice mixture on and let it sit in the fridge overnight. It was amazing. The second time I forgot to rub the mixture on until just before I put the bird in the oven. It was still great but just a little drier than when it had sat overnight with the spices.

Reviewed On: Sep. 15, 2009

I agree with the last rating. I'm giving it 5 stars for the basic recipe. I'm not a fan of canned veggies so I used two ears of grilled corn, and fresh peppers and tomatoes from the garden. While we were eating my husband suggested we try potatoes instead of squash for a hearty winter meal. I'll bet there are other combinations people will come up with using this excellent recipe. Thanks for sharing!

Reviewed On: Aug. 27, 2009