OMG! This is the best cranberry sauce I ever had. I made it as some reviewers stated with 1/2 cup water and 1/2 cup orange juice, and a dash of cinnamon. This will make a regular annual appearance on our holiday table. Thanks for sharing the recipe.

Reviewed On: Dec. 2, 2011

This is very similar to the brine I used for the whole and breast turkeys I made for Thanksgiving and Christmas last year. My family fell in love with the brine and smoking method it is now the only way I can make a turkey now. It is important to say that your turkey should be fully submerged in the brine. I did thaw mine first, rinsed and removed the gizzards, neck, and liver. Then placed in into the reynolds bag and was able to fit the whole bird in a large bowl in the refrigerator for 8-12 hours before smoking. When I removed it from the brine, I did rinse the salt off, but then added a few pats of butter and cajun seasoning and let it rest on the counter for 20 minutes before placing into the smoker. OMG, truly out of this world delicious.

Reviewed On: Nov. 2, 2011

Very Good Muffins. I usually have a hard time knowing what size bananas to use. The recipe seemed better with 1 1/2 cups of mashed bananas (three medium mashed). We really enjoyed the streusel topping although next time I may use a little less because they were kinda sweet. But I will def make again :)

Reviewed On: May 17, 2011