Reviewed: Apr. 9, 2012

This is going to be my go-to turkey brine. It was great.

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Reviewed: Apr. 9, 2012

I increased the salt, which I think may have been a mistake. I would stick to the recipe on that one if I were you. I brought all the ingredients to a boil with some water in a pot first and then let cool before I added to the turkey in a larger bucket with some more water. This helps to bring out the flavors. I also added a little rice vinegar and used whole peppercorns instead of ground pepper. Good recipe for a springtime bird! Brining is a MUST.

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Southernbelly

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Newberg, Oregon, USA

Reviewed: Jan. 28, 2012

I'm not sold on this. I changed the servings to 5 for a chicken. It didn't taste citrus-y at all. The chicken legs also turned out very salty. However, the chicken breast turned out very well, and not even dry after re-heating twice. I think I'll still stick with other brines, but this wasn't bad.

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allrecipesrocks

Cooking Level: Intermediate

Reviewed: Jan. 19, 2012

PERFECTO! Made a few modifications, just added additional citrud, more than what it called for. Everyone in my family LOVED it, huge turkey with NO leftovers :)

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abby

Reviewed: Jan. 13, 2012

Dark meat tasted spectacular. Breast seemed a bit odd on first taste, but as leftovers the breast was so moist and delicious. The only real complaint was that the skin didn't crisp up very nicely. Too moist maybe? We made this in the Weber barbecue as we always do. I wasn't sure at first if I would do this again, but after tasting the leftovers that were in the freezer for 1-1/2 months, I'm sold. Best Thanksgiving leftovers ever.

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simpleisgood

Reviewed: Jan. 12, 2012

Love it! I have used this brine the last two Thanksgivings and I've never considered going back to any other way to cook my turkey!

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krazygurlygirl

Reviewed: Jan. 3, 2012

We did this for Thanksgiving and the Turley was amazing!!!

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cgiblin

Reviewed: Jan. 2, 2012

I pretty much created my own recipe & used the citrus from this one...OMG! Citrus gave my turkey an amazing flavor! It was sooo good & hubby loved it! Will totally use again. Thx for sharing.

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Living Better

Reviewed: Dec. 28, 2011

I had to omit the onion and garlic due to allergies in the family, otherwise followed the directions. I did brine for a full 24 hours as I had a 20 lb turkey. It was still very moist. I used butter and herbs under the skin, basted with oj, cooked breast side down for about 3/4 of the time then turned over, and it came out very good, very moist and tender. really went pretty quick, not a lot of leftovers.

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Peaches

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 25, 2011

This is by all means the best way to brine a turkey. The meat literally fell off the bones. I have never had turkey that good and juicy. I did add limes to the brine and stuffed the cavity with oranges, lemons, and limes before roasting.

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