The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 28, 2009
This brine was awesome. The turkey was moist, flavorful and I kept receiving compliments all day long. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 28, 2009
This was very good. I have never tried brining the turkey before. I was pleased with it. It was very juicy and tender. I thought I bought enough veggie broth to equal a gallon but turned out there were only 1 2/3 cups in the can that said there were 2 cups. I topped it off with apple juice and a dash of extra sea salt. I will use this recipe every year from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 28, 2009
This was great, the only thing I will change next time is to add less salt, it made the gravy very salty, but the turkey meat was outstanding. I made a 22 lber so I doubled the batch and it covered the whole bird.
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Cooking Level: Expert

Home Town: Struthers, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 28, 2009
Great recipe. Added flavor to bird and made the meat juicy and tender. Followed recipe as written; removed from brine; rinsed (just a little) and then fried. Best turkey we've ever made- the whole family commented how great it was.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 28, 2009
The turkey came out very moist, but salty. Think the lower-cost grocery store frozen turkeys already have salt in them. Plan to brine again, but I'll read the turkey package more carefully next time! Stuffing was very moist (all that liquid in the turkey I guess) -- I prefer stuffing a little drier, but others raved about it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 28, 2009
Tastiest turkey I've made yet!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
First time brining and we enjoyed this a lot. Thanks!
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
Made my turkey a hit. The turkey was so moist and flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
I also doubled this recipe for a 20# bird. I also added 1 gal of apple juice instead of water and 1 bottle of 2005 Caillaubert Ugni-Blanc/Colombard, and 1T smashed peppercorns, brined 24 hours. Placed, fresh Rosemary, Sage, Thyme and dried bay leaves in the cavity. Then grilled it on a 300deg gas grill (no flame under bird) with a water pan over the flame and Mesquite wood ships to 170deg rotating the pan and basting every 30 minutes. Perfectly browned, best turkey I have done in 25 years, a big hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
This brine worked like a charm. I used a fresh young turkey, Butterball brand and the meat was moist and tasty. We used an 18lb turkey and I lowered the salt to 3/4 cup, however 1 cup would have been just fine.
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Cooking Level: Intermediate

Home Town: Marcellus, New York, USA
Living In: Harrison, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
The best turkey I made my husband said . Next year I'll cut down on the salt though. Tad salty. All in all YUMMY .
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
Brining the turkey is the only way to go. I love this one because it is so simple and still works so well.
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Cooking Level: Beginning

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
THANK YOU SO MUCH - I thought I made the mistake of brining a kosher turkey, I was so worried that it was gonna be too salty but it was SO MOIST AND JUICY! I did not boil the brine though, I just stirred everything together AND I added a bottle of WHITE WINE. My 13 lb turkey was perfectly cooked in about 2 hours...roasted it for 45 min at 350, another 30 at 400 and flipped it over breast side up at 400 for 45 min and it was perfectly juicy & moist.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
I added 1 cup brown sugar and 2 cups apple juice. It was the best turkey I 've ever eaten! I followed the roasting of "perfect turkey". Only way to make it from now on!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
I used this recipe to make my first turkey and everybody LOVED IT. My mom really did most of the cooking... I just made the brine and soaked it (I wasn't about to put my hand inside a raw bird and pull out its innards) but she absolutely loved it. It was her first time making a brined turkey and like many other reviewers said, this is the ONLY way to make a turkey. It was moist and flavorful. I even ate some of the dark meat (which I don't usually touch). She called me this morning and asked me to print off copies of this recipe because she was bragging to everyone at work how wonderful it was. Thanks so much for this recipe! Also, I didn't think it was salty at all. The stuffing was not too salty either. Next time, I think I will add more of the spices though, because I would have liked more of the herb flavor in the meat. FANTASTIC!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
WOW, WOW, WOW!!! This is a must keep recipe. I hosted my first T-giving yesterday and had both my parents and in-laws (seasoned veterians of the holiday) and everyone raved about the taste and moisture of the meat. My brother in law said it was the best turkey he's ever had. The only thing I did differently was added a few cups of apple juice. I used the Alton Brown method of cooking and carving the turkey and it came out beautifully. I also made the Alton Brown red wine gravy and the drippings made it very flavorful but you would not need to add salt to the gravy as the brine adds enough. My wife was a little sceptical about brining but was very impressed by the end result. THANK YOU for this recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
This was the first time I ever brined a turkey and it came out great! I followed the recipe as shown omitting savory because I didn't have any and couldn't find any. I let it sit in a huge bag in the ice chest overnight. The whole house smelled fantastic when it was cooking and both my husband and son said it was the best turkey I've ever made. Will definitely use this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
The best and juiciest turkey ever!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
This was my first experience with brining a turkey for Thanksgiving. I didn't use the sage, and I used only 1/2 Tablespoon of rosemary because I don't really like rosemary. The turkey was a little salty--but in a good way. I loved it and my guests loved it too. The turkey was moist and the gravy and dressing used with drippings turned out super tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
I brined a basic frozen Butterball and it was moist and not too salty. First, I made my own vegetable broth, and did not add any salt to it. A canned broth will already have a significant level of sodium, I also cut down on the salt, and used about 2/3 cup. I used fresh thyme and some dried rosemary, and added some apple cider. The turkey came out very juicy and flavorful, and the gravy was also perfect with no added salt.
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