Reviewed: Feb. 2, 2008

Wow! I have never had such juicy and moist turkey. My husband cut into the side to see if it was finished and juice gushed out! We did have to cook it a bit longer (after brining for 2.5 days), but everyone agreed that it was the best turkey they had ever had.

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chelsealu

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Reviewed: Jan. 25, 2008

I did use canning salt and the turkey was moist and very tasty (and didn't take as long to cook). However, the leftovers the next day were very salty. I would not soak it for two days - maybe one or just overnight.

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 8, 2008

Good brine! I have used others that are even simpler (and some much more complicated as well). Brining is the ONLY way to prepare a turkey!

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BRYNSMOMMY

Cooking Level: Expert

Living In: Clackamas, Oregon, USA

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Reviewed: Jan. 5, 2008

Great simple wonder! FYI REGARDING SALT! You can NOT substitute regular table salt for canning or kosher salt. Table salt has MORE salt per measurement since it is a finer grain. A cup of table salt weighs 10 ounces, while a cup of kosher salt weighs between 5 and 8 ounces. If you use table salt witht the measurements provided you will have an DOUBLE the amount of salt in the recipe. Thus is the reason why a few in the 2007 holiday season stated it was way to salty. Cooking is chemistry!

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klosam

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Reviewed: Jan. 5, 2008

Used this on my turkey. Was really moist and good. Followed the recipe exactly.

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linda16

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Reviewed: Jan. 4, 2008

Excellent!

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turttletoy

Cooking Level: Expert

Home Town: Davis, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Jan. 2, 2008

wow, I used this turkey brine recipe for Christmas and everyone loved it. Taking some turkey is usually a chore since it's usually dry. This year everyone wanted seconds. I used the bottom drawer in my refrigerator too and started the bird at 500 degrees for the first half hour as suggested by other users. I will never cook turkey without using this recipe again... thanks!

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Mark319

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Reviewed: Dec. 28, 2007

We tried a few brines before we found this one, and we'll never look back. The bird is delicious and moist (roasted), and the best part is that the gravy from the drippings doesn't need hardly any additional seasonings.

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maellari

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Dec. 24, 2007

First time to use this brine yesterday, IT IS FANTASTIC, I did not have rosemary and sage, so I used two pieces of anise and a huge knob of ginger - I used Alton Brown's way of roasting, 500F for 1st half hour, then cover breast with double foil and turn down to 300F for remainder of time - THIS IS THE BEST WAY TO BRINE AND ROAST, I WILL BE DOING THIS AGAIN AND AGAIN! Thanks to TAYLORSMUMMY who said in her review she used Alton's way of roasting - my turkey was so good looking, almost did not want to cut into it. THE BEST TURKEY EVER!

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BULOVESTOCOOK

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Reviewed: Dec. 20, 2007

This is an easy brine recipe that did a wonderful job on my Thanksgiving turkey. I made a few variations: I added two lemons and two oranges that I cut and lightly squeezed before adding to the brine. I also added a few sprigs of fresh rosemary and sage. To make this simple to store, I placed a large trash bag inside a 5-gallon bucket and then added the turkey and brine.

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VBHOKIE

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 17, 2007

This year was my best turkey yet! I soaked it in the brine for 2 days before cooking, refreshing the mixture half-way through. I barely had enough leftovers for sandwiches.

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Chase

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Dec. 12, 2007

I was so excited to try this recipe for Thanksgiving and Argh; it was WAY TO SALTY for me! My husband said he liked it, but I could tell that he was just trying to make me feel good. Next time, I will cut the salt way......downnnn..! Other then that, it was very juicy.

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Maria2007

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 11, 2007

I tried this for the first time this Thanksgiving!! I paired it with a recipe that calls for a cup of butter melted then add a bottle of cooking sherry. Soak cheese cloth in the mix and put it over the turkey then pour remaining over it, seal tightly then bake. IT WAS FABULOUS!!

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Michelle

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Reviewed: Dec. 9, 2007

This brine resulted in the best, most flavorful, juiciest turkey we have ever made. My husband is a big turkey eater(orders it in restaurants) and said this was the best turkey he's ever had. I would have to agree. I'm a white meat eater and even the white meat was moist and juicy. I brined it for almost 48 hours in the fridge. I mixed the brine in one of the XL ziploc bags, etc.....put two plastic kitchen garbage bags over that and kept it in my fridge. I roasted it per Alton Brown's method (had seen it on Good Eats and wanted to try his technique). Turned out golden brown on the outside and moist and juicy on the inside.

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TAYLORSMOMMY

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Reviewed: Dec. 8, 2007

I have never made a turkey before and I tried this soaking method. Everyone was amazed at how moist it was. I even had people ask for my recipe. I used a small cooler. I only had to add ice once. It stayed very cold for two days.

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angela

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Reviewed: Dec. 7, 2007

Too salty. Would never leave in the brine as long as they said again.

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LACHESIS23

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Reviewed: Dec. 7, 2007

This is the best turkey I have ever made or tasted. My guests all asked for the brining recipe and agreed that the white meat was just as juicy as the dark. I will never make a turkey any other way.

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dvslady77

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Reviewed: Dec. 7, 2007

Loved this brine... very simple and made a great turkey. I used Kosher Salt... and brined the turkey in my refrigerator crisper. Very easy!!! Thanks for sharing!!

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Dec. 6, 2007

I will never cook my turkey anyother way. Awsome! I didn't want the turkey to taste like too much apple, so I held in liquid for 12 hrs. and held on paper towles for 6 hrs. The turkey breast was so moist and the turkey had a hint of apple flavor. Enjoy.

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perrlaura

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Reviewed: Dec. 5, 2007

Made the Turkey super moist, not salty, but not as flavorful as I thought. Did use an oven bag and marinated for a full 24 hours. I also did not have brown sugar so I used white table sugar which account for the lack of flavor. I will use again and next time do for 24 hours. I can definatley notice the difference with and without the brine. The meat was like butter silky and not dry. Being a total white meat fan this is important.

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SUNSHYNE0217

Cooking Level: Intermediate

Home Town: Litchfield, Illinois, USA

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Out of this World Turkey Brine

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