Reviewed: Nov. 3, 2009

Very good. Turned out perfect!

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Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Oct. 15, 2009

I used this recipe to brine 2 small chickens. It was my first time to actually do that. I roasted the chickens in the oven after brining them and they turned out very moist! I didn't use the onion, but I did everything else according to the instructions.

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MessyMama

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

As others have stated rubbing the salt is not necessary, it will be soaking in brine overnight. This was an awesome recipe. I have brined before, but using citrus was the best! I added a tart apple and sage as well.

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ZAPATISTA234

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Apr. 12, 2009

Omit the step of "rubbing salt", it's not neccesary. I let the turkey brine for 2 days in the fridge, IT WAS PERFECT!!! We used the fruit and onions to stuff it with, along with some sausage. After that, we smoked it (13LBS) for 9 hours. Doesn't get much better than that!!! WOULD RECCOMEND TO ANYONE!!!!

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ANASYRIA

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: Feb. 15, 2009

This was great, though I think it was a combination of the brine and method of cooking. I used a 4 lb. chicken instead, and got some great roast chicken tips from a food blog. Simply great presentation and even better tasting. Thanks!

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rellis44

Cooking Level: Intermediate

Living In: Auburn Hills, Michigan, USA

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Reviewed: Jan. 22, 2009

This was really the best turkey that we have ever had. Given the recipe out many times.

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dhillman

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Reviewed: Jan. 7, 2009

Brining is the ONLY way to go for a consistently moist and flavorable turkey.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jan. 1, 2009

turned out always perfect soooooooooo delicious moist tender tasty

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samreyes

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Reviewed: Dec. 30, 2008

This was the first time I ever brined a turkey, and only the second turkey I've ever attempted (we won't talk about the first.) It was an absolute winner! Hubby said it was the BEST turkey he's had! The flavor really infused into the meat and even the white meat was tender and juicy. The marinade wasn't quite enough to cover the turkey, so I mixed water, a little more salt, and couple ounces of orange juice to cover it. My bird was 14 lbs. I will be using this recipe for my next turkey.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Dec. 27, 2008

Hey, thank you for posting this recipe. I just add 2 sticks of chopped celery...love it. I posted this at my blog, thank you again.

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EBV002

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Reviewed: Dec. 26, 2008

This brine recipe is fantastic. I used this for a turkey which I cooked on my smoker. The meat was so juicy and tender and you could taste the citrus in the meat. Only change I made was the addition of a little rosemary.

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MTBIKERBBOY

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Reviewed: Dec. 20, 2008

I used this brine at Thanksgiving and had a wonderfully tender turkey. I'm going to use it again this Christmas.

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Janet

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

i love this recipe! however, i do change it a bit. i add 4 cloves (you can leave 'em out) and zest half the oranges and lemons before throwing them in. i start with a half gallon of water and bring to a boil, then turn the heat off and let steep for an hour. this really blends and brings the flavors out!. then, i add ice until cooled and measures the gallon and a half. i put the turkey in a roasting bag to brine and as i pour the brine in, i make sure the citrus and onions go in the cavity. you can put in the fridge, or keep cool overnight on ice. smoke over cherrywood. Fantastic!

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peggys4

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Reviewed: Dec. 1, 2008

I love brining. It is so good. I don't ever put in the garlic this recipe calls for as my husband hates garlic. I also double the lemons and don't include the orange. You may want to use Kosher or salt other than just table salt for a more potent flavor. Make sure to squeeze the lemon and put it into the cavity. We cook it in a bag just for more juice.

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samantha

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Reviewed: Dec. 1, 2008

I tried this recipe over Thanksgiving- it was the best turkey I have ever had!! Even the white meat was juicy and tasty, for days afterwards too. Like others said I added a bit of orange juice to the water, and stuffed the oranges, lemons, onions and other things in the cavity of the bird while it cooked. I love this brine, I'm going to try it on everything now!!

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pumpkinseed

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Reviewed: Nov. 29, 2008

Made this for Thanksgiving using a fresh free-range heirloom turkey breast and organic tree-ripened citrus. So perfect! Everyone loved it; thank you so much for sharing it with us!

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FUZZYGIRAFFE

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: Monterey, California, USA

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Reviewed: Nov. 27, 2008

We halved the salt and added about 1/4 cup white wine to brine a 5lbs turkey breast, and the result was fabulous. The brine gave the turkey a much more deep and complex flavor than simply roasting it does, and our turkey was wonderfully moist! I can't wait to try out this brine on a chicken! : )

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Runnincook

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

My comment isnt on this recipe in particular, just a tip on brining in general. Last year I brined for both Thanksgiving and Christmas, it they were the best birds Ive ever had. My tip is this.....place bird in an oven roasting bag with brine ingredients, then place in a cooler with ice. Slosh the bag around several times during the marinating process. This clears up MUCH needed refrigerator space during the crunch time before cooking!

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redamber

Cooking Level: Expert

Home Town: Kenmare, North Dakota, USA

Living In: El Dorado, Kansas, USA

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Reviewed: Nov. 2, 2008

This is the first time I have ever used a brine on poultry. My grandmother used to brine duck before roasting but I never had the chance to ask her what the ingredients were before she passed away. I used a split turkey breast and cut the recipe in half, soaked it overnite and roasted the breasts in the oven at 375 for about an hour and 45 mins. While the meat was juicy and tasted great I didn't notice any of the brine flavors like other reviewers had mentioned. Maybe I should have pierced the breasts with a fork or squeezed the lemon and orange to get more juice out? Not sure if I will bother to brine my turkey or chicken again since I've never really had a problem with poultry turning out dry. I think basting with citrus juice while roasting might be interesting though!

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