The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: May 19, 2009
I started a turkey in this brine on Friday and smoked it on the grill today. It was sooo delicious! I'm not a big fan of turkey but this made it so juicy! I will use this recipe again!
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Cooking Level: Intermediate

Home Town: Star, Idaho, USA
Living In: Caldwell, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: May 13, 2009
We used this on a whole chicken. Fantastic!
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cocoa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Apr. 21, 2009
I've been brining and roasting turkeys for awhile now but this was the first time i smoked one. I soaked the turkey for the 2 days the recipe said and we found the turkey just a tad salty. Next time i will cut it back to one day. I'm going to try this brine recipe the next time i roast a turkey and see how it turns out because i think i may have found my go-to brine recipe. YUMMY!!!!
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Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA
Living In: Jesup, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Apr. 13, 2009
I had unexpected company for Easter so the night before they arrived I ran out and found a fresh grain fed 13 lb turkey and wanted to do something special. I follow the recipe exactly but I only had 15 hour before I had to put it in my convection oven. It was terrific. The best turkey any of us have ever had and I previously avoided making turkey because I found it too dry. This was moist and so, so tasty. There ended up only being 4 of us for dinner but we don't mind we are looking forward to eating the leftovers. PS I had to cover it with some foil half way through roasting because the brown sugar browned the skin really fast.
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Cooking Level: Professional

Home Town: Margate, Kent, England, U.K.
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Mar. 17, 2009
We use my husbands brine for every turkey--each year the word gets out--and we have more people asking how to do it. Additions we make--4 squeezed oranges-with the juice& 2 large lemons 5 bay leaf, and whole pepper corns and we use natural sugar-not white.---place bag in a large cooler--and just keep changing the ice a few times--also turn the bird a few times. We brine ours for 2 days. Happy cooking!!
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Mar. 2, 2009
I wish I could send you a photo of the outcome - just picture perfect, juicy & flavorful. I only had 1 day to brine it & it was a 32-lb turkey. We did it on the outdoor grill using the indirect heat method & smoked hickory chips for added flavor the 1st couple hours. Just excellent
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Feb. 13, 2009
This was the first brine I have ever used and I will continue to use this one from now on. Our turkey tasted so wonderful at Thanksgiving!!!
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Cooking Level: Intermediate

Home Town: Hayden, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Feb. 9, 2009
I've never heard of brining before until I saw it on the Food Network. I tried this brine recipe and my mom who generally doesn't hand out compliments freely, kept repeating over and over how moist and tasty my chicken was.
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Cooking Level: Intermediate

Living In: Torrance, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 27, 2009
The only way to cook a turkey. The white meat is so juicy that I even like eating it. We used an ice cooler because our turkey was 18lbs. We just checked it a couple times a day to make sure there was still ice in the cooler to keep the turkey cold. We brined it for 2 days
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 26, 2009
Followed this recipe to the letter and made the best turkey I or my family ever had!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 26, 2009
great! We loved it and will never do turkey the same. So, So moist and tender. *****!
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Cooking Level: Expert

Living In: Corning, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 20, 2009
Great recipe. I liked the addition of the worchestire sauce. Also the using the roasting bag to hold the turkey was excellent. I like to start my turkey at 400 for 30-40 minutes to brown the breast to hold juices in, then turn oven down to 350 for the remainder. Either cover the breast with foil (making the foil cover before putting in oven) or turn the turkey over. I tried both and prefer to flip the turkey if not too big.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 20, 2009
This truly is out of this world turkey brine. Our thanksgiving turkey was fabulous. We always brine our turkeys, but this has been my most favorite recipe so far.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 15, 2009
THIS STUFF IS CRAZY GOOD...I WILL NEVER MAKE A TURKEY ANY OTHER WAY!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 11, 2009
We had a couple of whole chickens to use and so we did the same with those on our smoker. Just gave them a butter, salt, pepper crust and cooked for about 6 hours at 240 degrees. We used apple wood this time but next time I think we'll try hickory. This is a wonderful poultry brine. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 5, 2009
It rocked. This brine produced the sexiest turkey I have ever made...so attractive that I even have a picture of it hanging in my cubicle. I suggest using a fresh bird...I don't know if it makes a real difference or not but I know how I felt when I told everyone that this was a fresh 22 lb turkey brined over night in a delicious array of garlics and spices..."ooooooh" Sounds fancy, doesn't it?
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 29, 2008
I was a little nervous about using a brine just because I nor anyone in my family had ever tried a brine. Let me tell you, I will never make a turkey again without using a brine!!! Wow, this turkey was phenomenal! I let it sit in the brine in a clean bucket in the garage (the temp was in the 30's here) for 36 hours. The white meat on the turkey was so incredibly moist and flavorful I can't even explain how good it was. It turned out better than I ever imagined! I used Alton Brown's method of cooking (cook at 500 for the first 30 minutes and then turn down to 350 for the rest of the time). I will even try using this brine for roasted chicken as well. Thank you so much for submitting this recipe, I honestly can't believe more people don't do turkeys this way. It really isn't hard at all.
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Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 28, 2008
I tried this brine for 18 hrs on an 11 pound Butterball and smoked it for 8 hrs on a Traeger, low setting basting every hour. I gotta say it was moist tender and full of flavor, I will brine another exactly the same GREAT BINE GOOD SMOKER Happy cook
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Cooking Level: Intermediate

Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 27, 2008
A great, simple brine, nothing I didn't have on hand (I used tap water because our tap water is pretty good). The turkey came out fabulously! It was supposed to cook 4 hours, and I put it in breast-down to make sure the white meat was juicy. When I pulled it out after 3 1/2 hours to flip it and brown the skin, it was too done to put back in. It fell off the bone, it was so tender, and perfectly seasoned, perfectly juicy, excellent all-round. (Which really saved my reputation, because I had been late getting it in the oven!) Thanks for sharing a good recipe!
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 27, 2008
GREAT!!! DON'T CHANGE A THING!!!
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Home Town: Erie, Pennsylvania, USA
Living In: Bellevue, Nebraska, USA

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