Reviewed: Dec. 10, 2008

I used a turkey breast since we have a small family and I cut the ingredients in half and I also couldn't find savory anywhere so I left it out and it still tasted amazing and it was oh so juicy!!!

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Carrie

Cooking Level: Intermediate

Home Town: Hartsville, South Carolina, USA

Living In: Hope Mills, North Carolina, USA

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Reviewed: Dec. 9, 2008

I doubled the recipe for an 18 pound turkey and placed it in the brine for 18 hours. Then I cooked it at 475 for 2 hours, and it was hands down the best turkey I have ever had. The only difference is I substituted apple juice for the water.

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JWM755

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Reviewed: Dec. 9, 2008

I really enjoyed this recipe. I never made a turkey before and was very apprehensive. However, brining it made it so extremely juicy and tasty. Instead of using vegetable stock, I used chicken stock. I also added a shot of tequila to the brine and I think it added some extra flavor.

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Gwenn

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 8, 2008

Completely awesome. Made as shown. Soaked 14 hours. Definitely wash off the brine if you are going to make gravy! Used it with a free range turkey breast. None left!

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Shrike

Cooking Level: Expert

Home Town: Pasadena, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 7, 2008

This was absolutely the most fantastic turkey I have EVER had. I've been cooking the bird for 10 years now and this year everyone absolutely raved over it. I did do half broth and half apple juice though. I cooked a 24 pound bird for 18 people and there wasn't a morsel of the meat left. The entire bird was picked absolutely clean. Everyone wanted to know my secret! You made me look like a star!!

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alisalb

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

I addedd a few more things to this like apple juice. Wow, what a great turkey!! I will do this every year now. The turkey was so moist!

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MelissaMBrsl

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Reviewed: Dec. 3, 2008

I've been cooking turkeys for thanksgiving for 20 years. This was the first time I used a brine and I would never cook it without brining ever again. I cooked a bone-in turkey breast, which is notorious for being dry. Everyone commented on how juicy it was. Very little effort for such a great result. I brined the breast in a cooler with ice for the required amount of water- which melted and kept the bird cool so I didn't need to keep it in the fridge. I'm sure you could do it with a whole turkey and a larger cooler. Try this!

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FiremeyersWife

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Bonita Springs, Florida, USA

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Reviewed: Dec. 3, 2008

I am never ever serving unbrined turkey ever again! This recipe was a smash hit on thanksgiving, it has ensured my cooking reputation for many years to come! Thanks!

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Malene

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Reviewed: Dec. 3, 2008

I used half as much sea salt and it turned out great! To cook my 12 lb turkey, I removed it from the brine and patted it dry. I added 2 celery stalks and 2 carrots to the cavity, then layed it breast down in the roaster for 2 hours at 325 degrees. Then I flipped it and cooked it at the same time with the stuffing at 350 degrees for an additional hour. I then removed it and let it sit for 20 min. before slicing it. For the gravy my mom took the drippings and added some flour and water, cooking it in a saucepan.

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JulesNJ

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Ocean City, New Jersey, USA

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Reviewed: Dec. 2, 2008

The drippings make great gravy. I will keeping this recipe for a long time.

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nosygirl

Cooking Level: Beginning

Home Town: Cameron Park, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 2, 2008

The turkey was delicous without any dry spots! One hint I did want to give...I used a cooler (you know the kind used for picnics) It solves the refrigeration problem. If that doesn't work use a rubbermaid tote!

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Dec. 2, 2008

This is a REALLY great Brine recipe. That turkey was the moisest one I have ever eaten. It really spoiled me, so when I went to my cousin's house the next day for the big family dinner I didn't really like their turkey (even though it was perfectly fine) just because it wasn't outstanding. :) I pretty much used this as a base recipe, because I did make a few changes to fit it more to me and my family's tastes. The only changes I made to this was I used a gallon of apple cider instead of vegetable broth (because I do not care for the taste of vegetable broth and did not want it to come out too salty). I also used fresh herbs instead of dry, kosher salt instead of sea, and added 4 smashed garlic cloves to the mix. I brought the cider, salt, herbs, and garlic to a boil in a large stock pot in order to help the salt dissolve better and to infuse the cider with the spices. I then let it cool to room temperature, added the gallon of ice water and inserted the 15 lb turkey. We kept it in the fridge overnight and then roasted it using the "Homestyle Turkey, the Michigander Way" recipe (with a few modifications) and it was the BEST turkey I had ever eaten. Thank you SO much for a GREAT brine recipe. I will continue to use this for many more holiday meals. I can't wait until Christmas now. ;)

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LGilbert

Cooking Level: Intermediate

Living In: Grenada, Mississippi, USA

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Reviewed: Dec. 1, 2008

"The best white meat I've ever had," according to my brother. Very moist and flavorful. I roasted two 15-pound turkeys for Thanksgiving this year (big family!). The one done in my (gas) oven was perfect in about three hours, while the one in my sister's (electric) oven was a little over-done in the same time (but still tasty) -- use a good thermometer. So delicious, my other sister even tried to take the credit!

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ANCHELY

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Reviewed: Dec. 1, 2008

Awesome! The best Thanksgiving turkey I've ever made!

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shea999

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Reviewed: Dec. 1, 2008

I've never been a white meat lover, but I've switched. This was THE best breast I've ever tasted and it was from a frozen turkey. Simple to make. Let time do the work. I brined this one 15 hours for a 15 lb whole turkey. Next year, I plan to buy the biggest breast I can find and brine only that. It took only 2 hrs and 20 minutes to cook and the skin was perfectly browned and crisp with no added butter or salt to the turkey. I only added a light sprinkling of freshly ground black pepper.

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ChromeCookie

Cooking Level: Expert

Home Town: Beaufort, South Carolina, USA

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Reviewed: Dec. 1, 2008

We used this and the turkey fryer and it came out very good. I have always read that this makes the turkey cook faster, but I wasn't sure about the fryer. Next time we will fry the turkey for a shorter amount of time.

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fishdelsol

Cooking Level: Expert

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Nov. 30, 2008

next time I will add more salt, I brined it for 18 hours and it was not salty just plain turkey meat.... I did add three cloves of garlic and fresh tyme, so the turkey smelled good I would add 2 cups of salt instead of one or brine it for 2 days.

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Nov. 30, 2008

This was totally awesome! My turkey was soooooo moist and yummy!!!!! Thanks so much! I will use this every time I cook a turkey!

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Tina

Cooking Level: Expert

Living In: Calhoun, Georgia, USA

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Reviewed: Nov. 30, 2008

There is really no way to mess up a brine, in my opinion, as long as you have the fundamental ingredients of water and salt. All the extras just add to the flavor and that's why I gave this recipes 5 stars. I used the combo of spices and my bird turned out so juicy and flavorful. I didn't have vegetable broth (and didn't really want to spend the money on a gallon of it) so I used 4 oz. of apple cider and 12 oz. of cold water. I didn't exactly follow the directions to a tee because I was too lazy to boil everything and then bring it to room temperature -- I simply mixed everything together cold and started brining right away -- and it still turned out great. I also added a handful of peppercorns. Brining is definitely the way to go. I used a 13 lb. bird and a turkey brining bag that I got at Bed, Bath and Beyond. I was able to fit my bird in the bag standing on end inside a tall stock pot. I gathered the top of the bag with a rubber band to make sure the brine completely covered the top of the turkey. I didn't have to bother with flipping the turkey 1/2 way through because it was completely saturated from head (or, rather, neck?) to toe. My dad (who has been the turkey chef in the family, up until now) applauded me for the juiciest turkey breast he has ever tasted. The juices were literally dripping down the breast as he carved it. I am now a brining devotee and would never go without brining again!

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