Delicious flavor and texture. You need to eat this within a couple of days or it starts to get gooey. I guess that could be a good thing.... but not for cake.

Reviewed On: Dec. 3, 2008

I've been cooking turkeys for thanksgiving for 20 years. This was the first time I used a brine and I would never cook it without brining ever again. I cooked a bone-in turkey breast, which is notorious for being dry. Everyone commented on how juicy it was. Very little effort for such a great result. I brined the breast in a cooler with ice for the required amount of water- which melted and kept the bird cool so I didn't need to keep it in the fridge. I'm sure you could do it with a whole turkey and a larger cooler. Try this!

Reviewed On: Dec. 3, 2008

This is a great basic recipe. Just throw in the beef broth and forget it. I didn't have a chance to put it in the oven, which I'm sure would have been even better with the carmelization. However, the meat was so tender, that I just added the BBQ sauce (Sweet Baby Ray's) and it was great. At first, I thought there was too much liquid, but I served it over rice and it was awesome. Next time I will try it with the oven part too. I used a pork butt for this recipe, but you could probably use anything.... beef, chicken, any cut of pork. If you are a busy mom (or dad) this is a great timesaver and it makes the house smell great.

Reviewed On: Jul. 20, 2008