Reviewed: Dec. 16, 2011

For all of the complaints about your turkey being too salty even after the brining process and being rinsed off: You need to let the turkey rest in the fridge overnight to get the rest of the brining mixture out of your turkey!!! About 2 cups or more of the brine will end up in the bowl. Then rinse the turkey again and pat dry! Most recipes miss this key step. Also don't use salted butter or chicken broth on your turkey or it will end up being salty.

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Reviewer:

Lalalina

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Reviewed: Nov. 29, 2011

The turkey was very juicy. But we make our gravy from the dripping. Even though I rinsed the bird it was still full of SALTY liquid we had to pour off during the roasting. The resulting gravy was way too salty. For that reason alone I won't try this again.

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Reviewer:

azwaterwitch

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Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Fort Morgan, Colorado, USA

Reviewed: Nov. 27, 2011

My first turkey was perfect!

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Reviewer:

TamikaMboob

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Madison, Wisconsin, USA

Reviewed: Nov. 26, 2011

Last Thanksgiving was the first year we tried brining a turkey. It was so good that we decided it was worth the effort & would do it again. This year we tried your apple juice brine recipe and it was fantastic! So moist and tender. My family loved it! {We also added the contents from a can of Mountain Dew to the turkey cavity---don't know if that did anything "extra" or not but we will do it again next year the same way because his year's turkey was perfect. Other reviewers stated that the apple juice brine does not give the turkey any apple-ly taste and that is true---but the turkey tasted FANTASTIC! Thanks for the great recipe---I definitely could not have done this without you!

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Reviewer:

Senoritanita

Reviewed: Nov. 24, 2011

i used this with a couple of changes. i added two diced gala apples, 2 naval oranges, 2 jumbo cloves of garlic instead of the 6, added 1/2 pint of whiskey, and stored in the fridge for 12 hours... i have to say i have never been more pleased with the flavor and juiciness of my bird.. A++

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Reviewer:

dkwelch

Reviewed: Nov. 21, 2011

Best brine I've tried and the new family favorite. I use my canning kettle with no bag. It fits in the fridge that way and I don't have to mess with the ice. Everyone raves about my turkey when I use this!

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Reviewer:

gracekelli

Reviewed: Nov. 19, 2011

I use homemade apple cider and smoke it with hickory. mmmmmmmmmmm good.

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Reviewer:

j.b.bbq.

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Troutdale, Oregon, USA

Reviewed: Nov. 3, 2011

This is so worth the effort! Followed another review and use along with the Homestyle Turkey, the Michigander Way recipe. It is Perfect!

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Reviewer:

pharmgirl3

Reviewed: Oct. 15, 2011

I did not care for this.

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Reviewer:

Debbie

Cooking Level: Expert

Home Town: East Brady, Pennsylvania, USA

Living In: Oil City, Pennsylvania, USA

Reviewed: Aug. 3, 2011

fantastic . let it sit for24 hrs. stuffed the turkey with apples and onions cooked on the Weber charcoal 22.5" kettle 1hr breast side down. turned over cooked for another 2 hrs. I got raves of it was the best turkey they had ever tasted. this is a keeper.

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