Amazing! I did butcher the recipe because I THOUGHT it said 1 gallon of chicken broth not vegetable broth. With that said, I accidently made 1 gallon of "Chicken Stock" for this recipe, used 2 cups of salt, and used 3T of each herb using fresh herbs. Also, I started to brine the fully frozen 16.55 lb turkey Monday afternoon. My bucket wasn't big enough so the turkey brined 12 hours side up and 12 hours side down until Wednesday night (48 hours total). Wednesday night, I discarded the turkey brine, thoroughly rinsed, dried with paper towels, covered with aluminum foil, and left it in the fridge until Thursday 12pm. Then, I continued cooking 325 degrees for 4 hours in a brown paper bag using "Perfect Turkey" ingredients. Super moist and not over seasoned even with the 2 cups of salt and fresh herbs. A definite keeper and will be my go to turkey brine recipe!
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Amazing! I did butcher the recipe because I THOUGHT it said 1 gallon of chicken broth not...