Reviewed: Nov. 21, 2009

I've been using this turkey brine recipe for like the past five years! I won't roast a turkey without doing this first! However, this year were not having a whole turkey just a 4.14 pound turkey. How much less brine should I make? Does anyone know?

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Giorgio Santerini

Cooking Level: Professional

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 20, 2009

BPCs aren't used in plastic and were banned in the early 70s, but the point is valid/good. Certain other chemicals such as Bisphenol A (BPA) may be present in some plastics and can leach out. Many/all recycled products have a Resin ID code (arrows forming a triangle with a number in the middle) why identify the polymer: #s 3 and 7 are bad for food storage/handling. My brining bucket is a paint bucket from a hardware store, but is made of the same plastic as milk jugs, water pipes and refillable water containers.

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Alan

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Reviewed: Nov. 18, 2009

Started using a brine a few years ago and have never looked back. Amazing turkey! For those like me who live in colder climate - I simply put it in a cooler and set on the patio overnight. No fridge required!

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MustFeed4

Cooking Level: Intermediate

Home Town: Sheboygan Falls, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Nov. 18, 2009

Tried this out on a chicke first so I'd know what I'd be getting for Thanksgiving and it's the best brine I've ever had. As for methodology for brining, there is nothing better than one of those big ol' insulated drink coolers you can pick up at Walmart or Home Depot. It is food grade, unlike plastic bags and buckets. Can fit just about any size turkey in there. Easy to clean. Just use less water and throw in some ice cubes and stick outside in the cold with the top on. It doesn't have to be as cold as in the fridge. Bacteria and salt don't get along at all. Just think of meats cured in salt during colonial days. They didn't have refrigeration back then and it worked out just fine. It will work for your turkey overnight outside in the cold too, unless you live down south.

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wingerone

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Reviewed: Nov. 12, 2009

This is really good to brine a chicken. I omit the orange and I add 2-3 TB of liquid smoke to the water. It's fantastic and the bird only gets better after it's cooked. Thanks for such a good basic starting point.

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Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

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Reviewed: Nov. 10, 2009

awesome! I made my first turkey ever for thanksgiving last year with this recipe and I am now in charge of the turkey bc it was so great. I couldn't figure out how to fit a bucket in the fridge, so I just used my bottom crisper drawer and it worked great.

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arizzo

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Reviewed: Oct. 26, 2009

Great easy brine that really adds a nice juicy taste to your turkey.

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kac2research

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

Wonderful! I will make this time and again. I only had an eight pound turkey breast so I cut the recipe in half. I did add a full half cup of honey to the brine. We smoked the breast and it was a beautiful golden color and the texture and taste was so good. Thanks!

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PATRICIA1944

Cooking Level: Expert

Home Town: Plainville, Connecticut, USA

Living In: Gainesville, Florida, USA

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Reviewed: Oct. 17, 2009

Awesome, Awesome, Awesome!! Super moist and delicious a huge hit!!

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jadasmom

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Reviewed: Oct. 16, 2009

This turned out real nice, but wasn't enough of a difference to warrant the extra preparation I couple of days ahead of time. I went back to my old preparation the morning of. Old habits die hard.

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Sandoo4

Cooking Level: Expert

Home Town: Kirkland, Illinois, USA

Living In: Marengo, Illinois, USA

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Reviewed: Oct. 12, 2009

the turkey came out really juicy but SO salty!

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mrsmaggiehunter

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Reviewed: Oct. 7, 2009

I used this recipe to cook my very first turkey last year, for my family! My father-in-law who is a very good cook and cooks the turkey for Thanksgiving Dinner said that it was the best flavored turkey he had ever had! Unfortunately since this was the first turkey I'd cooked, I overcooked it and it was dry (to their standards) but it was still VERY good! The gravy was a little saltier than I'm used to, so I might try using apple juice next time!

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MaryBelle

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

This will be our Thanksgiving turkey brine for every Thanksgiving here on out! Very moist and fabulous!

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megmason

Cooking Level: Expert

Home Town: Anderson, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 21, 2009

unbelievable made this for thanksgiving and i will be making all future turkeys this way - my fiance and little girl were floored - this is a must try and a keeper

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julieannhall

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Reviewed: Aug. 8, 2009

I used this to brine some cut up chicken I was going to be grilling. I left it in for around 10 hours. It was the best, juiciest grilled chicken my family and I have ever had. I will use this again and again. Thanks so much!

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NHmomof3

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Reviewed: Jul. 24, 2009

Superb! I followed the recipe exactly the first time. The turkey was delicious and very moist! Modifications we have tried: ---Add 1 tablespoon juniper berries. ---Add zest from one orange, 1/2 cup dried cranberries and 1 teaspoon juniper berries. ---Use chicken broth and double the rosemary, and add lemon zest. ----Add 1 teaspoon dried lavendar. ----Add 2 teaspoons garlic powder, 1 teaspoon peppercorns and zest from one lemon. Each of these combinations was wonderful. The amount of salt and water seems to be perfect to push the moisture and flavors into the meat. I have used this brine for turkey, chicken and pork, and have found it to be easy and delicious each time.

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margiebirds

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 21, 2009

Amazing! I wanted to brine one boneless skinless chicken breast, so I cut this down to one serving and followed the recipe. After 24 hours, I pulled it out to cook it and although the internal temp almost reached 190(I wasn't paying attention) it was still completely juicy and flavorful! I will use this every time I want a juicy piece of meat. The flavor was so good I didn't need to add any seasoning. Oh, I diced up the chicken, layered it on top of box stuffing, topped it with mashed potatoes and turkey gravy and it was a little Thanksgiving bowl of goodness. In July. :) I highly recommend this anyway you end up using your chicken!

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