The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 30, 2008
Excellent flavor! DO NOT FORGET TO RINSE AND DRY BIRD BEFORE ROASTING. It made for a very salty gravy. I won't forget next time.
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Bel Air, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 29, 2008
This was my first time brining a turkey and it turned out wonderfully. Got compliments from everyone at Thanksgiving dinner. Even my boyfreind who doesn't usually like the breast meat thought it was great. Turned out very moist and flavorful. I followed the advice of another reviewer and used Alton Brown's cooking method (rinse and dry the turkey, rub the inside with rosemary and sage, coat the outside of the bird with canola oil and put the turkey in at 500 for the first thirty minutes, then cover the breast with a double layer of foil and turn oven to 350). Did not baste at all. The bird was a beautiful golden brown when finished. I used an 8 gallon trash can with lid for the brine, left it in the garage for 1 1/2 days before cooking. Will definitely be making this again and again.
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Cooking Level: Expert

Home Town: Coshocton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 29, 2008
Turkey turned out awesome with added softened butter underneath the skin of the turkey. Probably the most moist turkey breast I have ever eaten, even better than a deep fried one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 29, 2008
The meat was the juiciest, and tasted delicious!! The recipe was easy to follow, and turned out great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 29, 2008
I have used several recipes for brine but this turned out the best! Thanks
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Cooking Level: Intermediate

Living In: Hudson, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 29, 2008
We loved this! I followed the recipe and it was perfect. My 13yr old daughter who doesn't even like turkey couldn't stop praising it. I took note from others though, about the gravy. The drippings were very salty and you could taste the w. sauce. I boiled the neck and the giblets and used that to make my gravy. I will always make my turkey this way now.
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Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 28, 2008
This made the best turkey I have ever had- very moist!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 28, 2008
I used this brine for my oven roaster chicken and it was AWESOME!! I will be brining from now on! Thanks for the recipe.
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Cooking Level: Expert

Home Town: Snow Hill, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 28, 2008
We brined a 19 lb. turkey in this solution for about 20 hours and then grilled it for Thanksgiving. Because it was a self-basting turkey, I cut the salt a little. It was the juiciest turkey we've ever made (matched only by deep-frying injected turkeys). The breast meat was practically squirting as we carved it, and the turkey platter made multiple rounds around the table as the guests gobbled it up. We'll be using this recipe often, and I can't wait to try it with roast chicken.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 28, 2008
Easy brine. The turkey was moist and tasted great. I brined in a turkey bag, then placed in a bucket in the fridge. I will use this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 28, 2008
In one word: FANTASTIC! I never brined a turkey before and now I never will make my turkey any other way. I was afraid that it might be too salty, but it was perfectly seasoned! I used a 15 pound fresh turkey and followed the recipe exactly. The pan drippings were somewhat salty, but I anticipated that and had prepared a salt free turkey stock. When I added the drippings, the gravy came out perfect. This is definitely a keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 27, 2008
What a wonderful method for creating the most flavorful, moist meat I have ever tasted. I tested this brine on a whole 5 lb chicken a few days ago, adjusting the recipe of course, and brined for 8 hours. Best chicken I ever roasted! My turkey was just as good! I will always brine from now on! Note: I took out the middle shelf of my refrigerator to accomadate the bucket that I brined the turkey in, worked great!
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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 4.84 star rating.
Reviewed: Nov. 26, 2008
I used this for a twenty two pounder and as I do a lot of grilling/smoking I find using a five gallon bucket with a thirteen gallon trash bag for a liner work really good for brining. Just put your meat in the bag, add the brine/marinade and close the bag around it all purging the air and tie it shut. In cool weather you can just leave it outdoors in a shady spot. I really like this brine ecipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 26, 2008
Excellent; superb...the moistest Turkey we have ever baked in our home! We did not use the entire amount of canning salt called for. I only used 1 cup. It still turned out GREAT.
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Home Town: Coral Gables, Florida, USA
Living In: Thomasville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 26, 2008
Last Thanksgiving, I used this recipe for the first time in conjunction with the Easy Herb Roasted Turkey recipe also found on this site. The result was the best turkey my husband and I have ever eaten. We are making our turkey the same way this year. I stuffed with celery, apples, lemons, onion, and garlic and then roasted it following the Easy Herb Roasted Turkey recipe. I followed that recipe to the letter. I'm telling you...that was the best turkey I've ever tasted.
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Cooking Level: Expert

Home Town: Batesville, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 21, 2008
I have always been a chicken lover since childhood and the chicken I had after this Brine was about the best. I will be Brining more chicken real soon.
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Cooking Level: Intermediate

Home Town: Norwood, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 18, 2008
This was fabulous! I took someone's advice and used the big Reynold's bag, put the brine and turkey in there and set it in the biggest bowl I had. It worked out great, turkey tasted fabulous!
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Bex

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 17, 2008
I'm not sure if its the brine or the upside down cooking method i used but the combo of the 2 of them made one heck of a moist turkey that I wont ever NOT be brining!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 16, 2008
Thank you all for enjoying my recipe.I just wanted to let you know that it is also great with geese and chicken.
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Cooking Level: Expert

Home Town: North Pole, Alaska, USA
Living In: Cloquet, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 9, 2008
Great recipe. I use a cooler to put bird in and put ice cubes in the water to keep temp down. I did the triple crown last year, brined bird, smoked with apple chips for 2 hrs, then deep fried the bird in peanut oil. Also try a bit of Old Bay in the brine..gives it a different, pleasant essence.
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Cooking Level: Expert

Living In: Sagamore Hills, Ohio, USA

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