I made this recipe last year simply as stated. I thought it was great. This year, we decided to brine our 14 turkey for the first time. To 'brine' its not difficult but requires a bit of work. We boiled a stockpot of water and tossed in some garlic, shallots, thyme, sage, rosemary, peppercorns, and coarse kosher salt. You would bring to a boil and then allow the mixture to completely cool. Once cooled, clean and prepare the bird; place in the stockpot. We left this permeate overnight. The next day, the recipe was followed except for a couple details. Instead of using butter, we placed the same 3 herbs used in the brine under the skin of the breast and used the awesome sausage, apple, and cranberry stuffing recipe from this website inside the bird cavity. The end result was the best and most tender turkey I have ever had in MY LIFE!
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I made this recipe last year simply as stated. I thought it was great. This year, we decided...