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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weakendcook

Cooking Level: Intermediate

Living In: Modesto, California, USA

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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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jenonymous

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 27, 2008

GREAT!!! DON'T CHANGE A THING!!!

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Pappy

Home Town: Erie, Pennsylvania, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Dec. 26, 2008

i have some suggestion to those of you who would like to make this recipe over the top...once i was ready to pull the turkey out of the brine, i placed it in the roasting pan and rubbed butter all over the bird, i also injected the bird with butter and garlic before i put it in the brine....once the bird was covered in butter i threw it in the oven at 500 degrees for 30mins... this made the outside of the turkey perfectly golden brown. once the half hour was up i covered the bird with foil and reduced the heat to 350 til it was done. amazing recipe....

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Kayla!

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Reviewed: Dec. 25, 2008

My turkey turned out GREAT! And we overcooked it quite a bit (meat thermom temp was off the chart). Only had time to let it soak for 24 hrs.

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SteelieD

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Reviewed: Dec. 17, 2008

I brined for 24 hours instead of the recommended 2 days and the turkey turned out yummy. I should note that I fried the turkey and did not roast it. This was my first time brining a turkey and I will be using this recipe every year for Christmas and thanksgiving to come.

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HollyConway

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

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Reviewed: Dec. 16, 2008

This was my first Thanksgiving doing everything myself. My turkey was perfect! Even my critical step-sister in-law was floored at how moist and tasty this turkey was. Thanks

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Shizztastic

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 16, 2008

This was the best I ever used. My family who doesn't really care for white meat was eating it before I could get it on the table. This a real keeper!!!!

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Kittahrose

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

This was an awesome brine. It flavored the meat throughout and made it wonderful!

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msthomas

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Reviewed: Dec. 13, 2008

This made an extremely moist turkey and great gravy. It is VERY important that you use SEA SALT or KOSHER SALT, NOT TABLE SALT, otherwise your turkey will be inedible. That was probably the issue with some of the reviewers below,that said it was way too salty. I prefer sea salt in this recipe myself.

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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Dec. 11, 2008

Have used this for years and years. Also great for chicken and cornish game hens.

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Judi'sMom

Cooking Level: Expert

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Reviewed: Dec. 9, 2008

I've never brined a turkey before, but tried this recipe for my Thanksgiving turkey along with Alton Brown's method of cooking and it was AWESOME!!! The ingredients give it a good flavor and there's wasn't a dry piece of meat on the whole bird. I cooked it uncovered and didn't baste it and could not believe how juicy it was.. There was barely any left! This is definitely a keeper!

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tsunderl

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Reviewed: Dec. 9, 2008

Never! Never! again will I make another Turkey with out this brine. Hubby usually pours on the gravy but not this time. This was the juiciest/tasteful turkey we've ever had! Words can't describe you've must try this!! I to used the Alton Browns method.

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Teresa

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Reviewed: Dec. 6, 2008

The best Turkey we ever had. We added 4 sprigs of fresh rosemary in the cavity before we put it the roaster. I don't know how it could of tasted any better.

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TK

Cooking Level: Beginning

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Reviewed: Dec. 5, 2008

I TRIED THIS WITH MY THANKSGIVING THIS YEAR & IT TURNED OUT VERY MOIST & DELICIOUS! I WILL USE IT AGAIN, BUT ONE REVIEW SAID IT TAKES LESS TIME TO COOK, I DIDN'T FIND THAT AT ALL. BUT IT WAS VERY GOOD & EASY, I SOAKED FOR 2 DAYS! YUM - THANKS!

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KMMCJONES

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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Reviewed: Dec. 4, 2008

wonderful, I think I'll try to brine chicken too! I have always baked my turkey upside down and they have always been very juicy but doing the brine helps to retain the juicyness for reheats too!

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sherrypie

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Reviewed: Dec. 4, 2008

Best turkey we've ever had- juicy/not salty. I heated all the seasonings with a few cups of water until dissolved. Mixed in the rest of the liquids and used huge, clear (new) trash bag liners (super thick) and dropped it all in there - tied it up and put in a cooler bag with a ton of ice in the garage as suggested - freed up my refrigerator too!

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WORKINMOM2

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Reviewed: Dec. 2, 2008

Ok so I will never make another turkey (or chicken) with brine before!!! It was my first Turkey for Thanksgiving and it came out so moist and juicy and delicious!! My father in law has been cooing turkey's all the years and he said that I'm in charge now, WOW!!! So all I did was wash it out after and then between the meat and the skin I rubbed an herb infused butter that I made and the skin came out delicious!!! I added a few more herbs to the brine to, but I made it to the recipe and it still came out delicious!

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