Reviewed: Oct. 21, 2009

I will never cook another turkey without doing a brine first. It made such a difference! The meat was juicy and full of flavor. I put a clean trash bag in my bottom drawer of the fridge, put the turkey in the drawer, and poured the brine over the bird until it was covered. I did have some brine left and just dumped it. I let the turkey site for almost a day and a half, and it was excellent!

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Emily S

Cooking Level: Intermediate

Living In: Sheldon, Iowa, USA

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Reviewed: Oct. 11, 2009

We made this for Thanksgiving a couple of years ago and it turned out great. I was even competing against a cajun-injected fried turkey. It turned out very moist and not too salty at all. The only problem I have is the logistics of brining a turkey. I tried the roasting bag method as someone suggested. The bag was overflowing out of the roasting pan so I was nervous for the whole 24 hours it was in the fridge. Then when I went to drain it, disaster struck and I had brine all over my floor. Yes--you may chuckle! I'm sure this was directly related to my clumsiness, but there has to be a better way. I'm thinking it has something to with an extra fridge!

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free_by_grace

Cooking Level: Expert

Home Town: Webb City, Missouri, USA

Living In: Lubbock, Texas, USA

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Reviewed: Sep. 20, 2009

This is the first time I ever brined anything, and it was wonderful! I cut the servings to 4 and brined a 3lb. chicken...YUM! I can't wait to try it on a turkey. Thanks for this one.

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DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

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Reviewed: Aug. 23, 2009

This is the best brine for doing a turkey. I have used it for several years now and would not change a thing. Makes the turkey moist and the best my family has ever eaten. They all love it.

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werscotties

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Reviewed: Aug. 10, 2009

Holy smokes, this was good. I cut the recipe in half because I was only doing a turkey breast. The only change I made was to substitute 1/2 of the water for apple juice. This was BY FAR the moistest turkey breast I have ever eaten. It was a little salty for my taste, but I'm going to give the recipe the benefit of the doubt (and five stars!) because I substituted table salt for canning and may have messed up on the conversion amount. Definitely try this: You will not be disappointed.

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f1shst1x

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Reviewed: Aug. 2, 2009

Yup, simple and easy and the difference it makes from an unbrined turkey is unbelievable.

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Smokin Joe

Cooking Level: Expert

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Reviewed: Jul. 11, 2009

This was my first time using the brine technique. My husband and I thought it was on the salty side. Although I did use it only on a turkey breast, I wonder if it would make a difference using the whole bird. I baked the turkey breast in a roasting bag, it came out REALLY moist, just too salty.

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3C's mom

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Roswell, Georgia, USA

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Reviewed: May 17, 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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REINARM03

Cooking Level: Intermediate

Home Town: Star, Idaho, USA

Living In: Caldwell, Idaho, USA

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Reviewed: May 13, 2009

We used this on a whole chicken. Fantastic!

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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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!!!! Update: I made it again and only marinated one day. Still too salty for us. We have to cut down on the salt or something

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Apr. 12, 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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sashasunshine

Cooking Level: Professional

Home Town: Margate, Kent, England, U.K.

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 15, 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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peggy barry

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 27, 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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Scherran

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Reviewed: Feb. 12, 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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Karla

Cooking Level: Intermediate

Home Town: Hayden, Alabama, USA

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Reviewed: Feb. 7, 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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thatgirl63

Cooking Level: Intermediate

Living In: Torrance, California, USA

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Reviewed: Feb. 1, 2009

I didn't know about brining until last year and will use this recipe from now on. The turkey was really moist and had great flavor. I couldn't find baking bags large enough or sturdy enough to hold the turkey and brine, so I used a trash bag. Also didn't have room in the fridge so used our travel cooler which doubles a mini fridge and marinated for two days.

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Lisa in Phoenix

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 25, 2009

Followed this recipe to the letter and made the best turkey I or my family ever had!!

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SoCalDad

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Reviewed: Jan. 24, 2009

great! We loved it and will never do turkey the same. So, So moist and tender. *****!

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CHERYLLEIGH

Cooking Level: Expert

Living In: Corning, Arkansas, USA

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Reviewed: Jan. 18, 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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karay08

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Reviewed: Jan. 17, 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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AGlass13

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Out of this World Turkey Brine

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