Reviewed: Nov. 18, 2012

Simply the best. I add onion and quart of chicken broth and quart of vegetable broth. Mesquite smoked to 150 degrees. If you were a dog you'd get down and roll in this. Great brine!

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8 users found this review helpful

Reviewer:

unca mike

Reviewed: Nov. 17, 2012

This brine did keep the turkey moist and it added flavor. I prefer the brine I used last year but this one is a good option.

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2 users found this review helpful

Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 15, 2012

By far the best way to prep your turkey. I have turned sooo many people on to this! Entire turkey is VERY moist and flavorful.

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3 users found this review helpful

Reviewer:

lori

Reviewed: Nov. 15, 2012

I found this recipe back in 2007 and I havent made my turkeys any other way!! it indeed is out of this world. simple and delish! I use a bag instead of a bucket. I tie up the bag and put in my bottom drawer in the fridge for 2 days and its magnificent always, and rave reviews from the pickiest of my fam including my little ones =) oh yea and I dont usually leave reviews and I felt this was review worthy, so that says alot . enjoy, we do

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6 users found this review helpful

Reviewer:

xtiansmommy

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Nov. 15, 2012

I have used this Brine for the last 3 years now and would never think of making a turkey without using this brine,it is totally awesome! B. Magnuson

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0 users found this review helpful

Reviewer:

BEV

Reviewed: Nov. 12, 2012

When it comes to smoking turkey - I add flavor as much as possible to the brine so I also add whole herbs / whole peppercorns / whole crushed garlic. I let it set outside in the Michigan weather for at least 24 hrs until I'm ready to put it in the smoker. NEVER disappointed with a brine!

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0 users found this review helpful