Recipe by HEINZWORTH
"I came up with this recipe after trying several brines and taking the best from them all. Try it and taste the difference. It makes enough for a 9 to 12 pound turkey."
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1 (750 milliliter) bottle
1 1/2 cups
This recipe is the best, I have never cooked a more tender and juicy turkey in all my years cooking. Great!
I think it is important to use KOSHER salt on this one
This was the best turkey I've ever made! It was moist for the entire week of leftovers. I did a 16 pounder and it was plenty. After taking it out of the brine, drying it and letting it come to room temp, I rubbed it with butter herb rub of sage, rosemary, thyme, and garlic. Added sald and pepper and cooked. Delicious! Thank you!
This was awesome! Next time I will reduce the salt just a little, but I am really looking forward to using this brine again! I liked that it didn't need a super long time to brine, too. I have never cooked a better turkey.
Put a 20# Turkey in a large bag and covered turkey with Terrific Turkey Brine. I added 1 sliced apple and 1 sliced orange to brine.Sealed bag Put bag in ice cooler and covered with ice I left it in bag all night. This was the best Turkey I have ever eaten and my family agrees.So moist and flavorable.
For years my mom has been plagued with dry turkey so finally this year I talked her into brining the turkey. We used this recipe with a 10 lbs turkey and had amazing results! We used kosher salt. We let it brine overnight, which to our surprise it wasn't too salty (at least to our taste). My sister who is a die hard dark meat fan actually preferred the white meat this time! Definitely give this a try and use Kosher salt!
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