Reviewed: Feb. 8, 2009

worked great! Used this at CHristmas this year and everyone loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2009

This is my new turkey recipe! I use it every year now! Get rave reviews. I do cut back on the salt. I also cook this 1 day before. I carve my turkey and put it in broth in a pan (9x13). I have 17-20 people every year, and all I have to do with the turkey before dinner is put the pan in the oven to heat. It is moist and delish. The drippings make the BEST gravy! I take all the drippings and refigerate them. The oils harden on the top. I use that to make a roux to thicken the rest of the drippings. The gravey really is just the drippings, a little broth, and the roux to thicken. (I also strain it) Again, RAVE reviews! Try it it is really the best! -Thanks for this!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TAMMYDACHEF

Cooking Level: Expert

Living In: Rolling Meadows, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

Everyone raved about the Thanksgiving and Christmas turkeys. Makes all turkey leftovers that much better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Auntrah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2009

This was an excellent brine! I do prefer the much simpler salt and water recipe, but if I have the time this is great. I didn't use the savory, but added a bay leaf. I use a large pot that I bought from a warehouse club. I didn't have room in my fridge, but kept adding ice and since it's winter, kept it outside on our 2nd floor balcony out of the sun.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LANDJ0213

Cooking Level: Expert

Home Town: Richton Park, Illinois, USA

Living In: Worth, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2009

This is a great brine. I added crushed rosemary, sage, thyme and garlic before heating. Very important to let the bring get COLD before placing the turkey in the brine. I used a fresh, free range turkey and it couln't have turned out better. Free range turkey is a little more expensive but well wort it. This was the second time I brined a turkey and will never go back to traditional turkey again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Gary

Cooking Level: Intermediate

Home Town: Lyons, Illinois, USA

Living In: Roselle, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2009

At first I thought, "Really. What's the big deal? How good can it be!?!" Well, it really IS a big deal. It was soooo moist. My family went CRAZY over this! I will never make turkey any other way!!! Even my husband, who doesn't say much, raved about it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

POLSKA1K

Cooking Level: Expert

Home Town: Stratford, Connecticut, USA

Living In: Newtown, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2009

I've been brining my turkeys for 6 years now, but thought I'd try a new brine recipe for a change. This is turns out a perfect bird! I did use fresh herbs, but omitted the savory. Also placed fresh whole carrots, celery, parsley, thyme, rosemary and sage in cavity before roasting. Excellent flavor, very juicy and tender!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Judi

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

IT'S A HIT! I used this for my 2008 Thanksgiving. It was my first time cooking a Holiday dinner. Though I used a turkey breast-I used this brine, topping it off with a half-gallon of apple cider. The turkey breast was a dream-it got rave reviews. Yes-I will use it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KDW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

I wanted to love this...but, for all the work of finding a container big enough, etc, etc, it just didn't seem to make a difference in my turkey. I saw several instances of tv cooks using a brine in this year's Thanksgiving turkey recipes, so thought I'd give it a try. My turkey was good... moist and delicious. I just thought it tasted as good... moist and delicious as every other year that I've just cooked in a cooking bag. My dad mentioned (after) that most frozen turkeys are already brined... I didn't check, so maybe that was my case. At any rate, for the hassle of it, I doubt I'll brine a turkey or chicken ever again...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

I've been deep frying turkeys for years now because I like how juicy the meat turns out. I heard about turkey brine recipes and thought I'd give it a shot. I brined my 16 pound turkey for 24hrs and then deep fried it. It turned out 10x's better. The meat was even more juicer than I thought it ever be. I will always brine/deep fry a turkey from now on.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mpule

Cooking Level: Intermediate

Home Town: Pearl City, Hawaii, USA

Living In: Temecula, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

great brine! This is the only way to go,

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TREMBLES

Cooking Level: Expert

Home Town: Danielson, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

LOVED IT!! Great way to do a turkey and very easy!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ames

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2009

Awesome! I made my first roasted turkey last week and this recipe made the turkey the best turkey I have ever tasted. The only thing I did different was use chicken stock instead of vegetable stock, but still turned out great!! You will never make your turkey any other way after trying this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annalynn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

This was my first time using a brine. I used this for my 20 lb turkey (doubled recipe) on Thanksgiving. Everyone had their doubt and really did not think they would like the turkey BUT they LOVED IT. We had 15 people eating and there was very little leftovers. Since I doubled the recipe I used 1 gallon chicken stock and 1 gallon of Apple Juice and 2 cups of sea salt. I put the turkey in a big food grade bucket (found at Walmart) and kept it outside over night (cold enough to keep it cool). I cooked it at 500 for 30 minutes then turned the temp down to 325 for 3 hours and it was perfect!!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Candice

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

I followed the advice of others and cut the salt in half, and this worked great. My icemaker isn't working so I only added really cold water instead of ice water. I put it in a cooler as someone else suggested (being the only thing large enough to fit the bird.) and put that in the fridge. I brined it for 24 hours before cooking. My turkey was fully cooked in only 2 hours when it should have taken almost 3! Not sure if the brining make it cook faster or the roasting pan I used. As a result my bird didn't get as brown as I would have liked, because I didn't want to overcook it. But it tasted great and was not at all dry. I will never make a turkey without brining it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Donna B

Cooking Level: Intermediate

Home Town: Addison, Illinois, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

I will never never never make a turkey any other way again! Fantastic!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

This was my first thanksgiving with a family of my own and cooking by myself. Let me just say I blew all of my more experienced relatives out of the water with this method! So juicy and so delicious! Even the white meat was juicy and I used to hate the white meat every year because it was always so dry. Everyone wants me to cook the turkeys from now on! Thank you so much for this recipe! NO LEFTOVERS!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cookin4mybabies

Cooking Level: Intermediate

Living In: Clearlake, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

I used this brine two years ago for Thanksgiving, and everyone raved about how great the turkey was. This year, I couldn't find where I stashed the print-out I used, and ended up using another brine--different ingredients. It was good, too, but this is the stand-out recipe, the one everyone talks about. I'm using it tonight on a pair of chickens for my son's birthday (by his request). Thank you! I have it marked, now, so I won't lose it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jenonymous

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2008

This was the first time I'd used a brine.It will be the ONLY way I cook a turkey. The best bird my father ever ate!! The only thing I did different was use 4 tbsp of poultry seasoning instead of the 4 different ones listed. Gravy was excellent. Thanks so much for sharing this recipes!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jill W

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2008

The brine worrked a treat! This was my first attempt at a turkey. Eveyone commented on how beautifully flavoured the turkey was and how juicy. I subsituted savory for marjoram. Had the turkey soaking for about 18 hours and cooked the turkey (6kg) for 3 hours on the Webber.

Was this review helpful? [ YES ]
0 users found this review helpful