I used this brine last Thanksgiving. In addition to doing the brine, I stuffed the turkey with citrus and herbs and rubbed it down with the same mixture. In a bowl, I mix 1 onion, 1 lemon, 1 orange, all quartered with fresh thyme, sage, parsely (some roughly chopped, but most still on stems), salt, pepper, and some melted butter. I stuff the big pieces into the bird and what's left in the bowl gets rubbed all over the turkey, including under the skin and poured into the cavity. It was my first turkey and my entire family said that it was super moist and tender, which I totally attribute to the brine. I'm definitely using it again this year, starting tonite.

Reviewed On: Nov. 24, 2009

This was pretty good. I used a can of diced fire roasted tomatoes, drained, instead of the fresh tomato and used beef stock instead of water. I thickened the sauce at the end to a thin gravy consistency.

Reviewed On: Sep. 7, 2009

This was awesome. I added just a touch of cinnamon and nutmeg and it went perfectly with my carrot cake.

Reviewed On: Sep. 7, 2009