After using this recipe for our recent Thanksgiving get-together of three families, I have been proclaimed the official turkey roaster. 12 out of 12 said it was the best turkey they ever tasted. (My son said it was the best turkey he had in the past 5 years. When I asked him whose turkey he had 5 years ago that was better he said that was merely as far back as his memory went!) The most difficult part of this recipe was finding a bucket large enough to accommodate the turkey. Then the bucket wouldn't fit into the fridge. I didn't feel comfortable leaving it out all night, so I found a large cooler, placed the bucket in there and surrounded it with freezer packs. It worked very well - it was still very cold the next morning. After checking out several "brine" recipes, I didn't read of anyone actually stuffing the turkey so I wasn't certain whether the stuffing would end up too salty. I stuffed it anyway, but rinsed the turkey with cold water first. It was excellent! Try this once and you'll never go back to your regular recipe!

Reviewed On: Nov. 11, 2005

These turned out quite well, but just a bit too vinegary. Maybe increase spices a bit to compete with the vinegar? Note: I initially wrote this review quite soon after canning the peppers. Now, 9 months later, I can say that these peppers are EXCELLENT!

Reviewed On: Jan. 17, 2004

This recipe was good, and the guests that I had over did ask for a copy of it, but I found the onion somewhat overpowering. Next time I would either really cut down on it or omit it entirely. I had marinated the salmon overnight, and perhaps that was a bit too long.

Reviewed On: Jan. 17, 2004