Reviewed: Apr. 8, 2012

This brine helped produce the moistest turkey I've ever eaten. I did rinse my turkey before roasting. I stuffed the cavity with celery tops and fresh herbs, then rubbed the skin with a bit of canola oil and sprinkled on freshly ground black pepper. Temperature-wise, my turkey tested done long before I expected it to. I chose to roast it minutes longer and it was still moist, juicy, and perfectly roasted. I did find a few bites of meat to be a bit on the salty side, but no one else seemed to notice. I might cut back on the salt the next time as I feel there was more than enough. This is not a pretty brine - it's a murky brownish color. The finished bird is much more appealing.

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Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Nov. 24, 2011

This brine was a bit salty for my taste. I don't think I would use it again.

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Reviewer:

alan

Reviewed: Sep. 27, 2011

This was the juciest turkey that I have ever had...simply amazing. Careful with your pan drippings, though, as they are VERY salty and could ruin your gravy.

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8 users found this review helpful

Reviewer:

RobXHS00

Reviewed: Apr. 24, 2011

Awesome!

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3 users found this review helpful

Reviewer:

momzilla

Cooking Level: Intermediate

Reviewed: Dec. 28, 2010

excellent brine. I didn't change a thing - except I added more water to cover the turkey. We grilled the turkey and it was done so much faster than a non-brined turkey - so watch out for that.

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5 users found this review helpful

Reviewer:

KFARMGIRL

Cooking Level: Intermediate

Home Town: Harmony, Minnesota, USA

Living In: New Hope, Minnesota, USA

Reviewed: Dec. 12, 2010

Add fressh herbs - rosemary, thyme & tarragan. Tie them together and boil it in the half water, half chicken broth. Add Copped garlic and poutry seasoning. Add 2 cups of sugar along with the salt makes it even juicier. After brining pat dry & inject melted butter and copped tarragan throughout meat than bake.

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15 users found this review helpful

Reviewer:

Nicole M.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Nov. 27, 2010

Just wanted to say that this is the best brine I have ever used! I tried this year and everyone could not stop talking about how good this was. I had a 25 lb turkey, had to feed 15 people and I had put my turkey in a cooler filled with ice and I had to add more water to cover the turkey but it still worked. Cooked my turkey the Michiganer way as I always do and what a moist, tender, juicy, great tasting turkey. Thank you very much for this recipe. Will be my traditional recipe all the time.

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8 users found this review helpful

Reviewer:

Pat

Cooking Level: Expert

Living In: Coopersburg, Pennsylvania, USA

Reviewed: Nov. 26, 2010

Amazing! This brine was easy to make and it made my turkey so moist and juicy!! I only buy the breast and cook it in the slow cooker and the white meat tends to get dry. This brine made all the difference in the world!! It even made for great drippings to make the gravy. Thanks for a recipe that I'll use year after year.

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12 users found this review helpful

Reviewer:

wb43113

Cooking Level: Intermediate

Living In: Circleville, Ohio, USA

Reviewed: Nov. 14, 2010

I am looking forward to using this again this year. Tried it last year. It was great. My husband said the white meat was the juiciest he had ever had in his life. And he's had alot of turkey dinners!!!

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13 users found this review helpful

Reviewer:

TJHanson

Reviewed: Nov. 29, 2009

This was my first turkey and I knew my best chance of it being great was to brine it. It turned out perfectly! So juicy, I'm definitely keeping this recipe!

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21 users found this review helpful