The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 28, 2008
Loved this recipe. First attempt at brining and will never go back. Although I did not use as much vegetable broth as it called for I think it still came out perfect. 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: Oct. 26, 2008
Great recipe! First time I ever brined a turkey! I used kosher salt instead of sea salt. I also added 2 tbsp whole peppercorns, 5 bay leaves and I used fresh spices, sprigs of rosemary, sage and thyme. I used 2 gallons of chicken vegetable broth, using the boxed broth from Campbells. When I cooked the turkey I did add a lemon, whole onion cut in half, 2 carrots, 2 ribs of celery and poultry seasoning to the cavity. I also added an olive oil mixture combined with fresh herbs between the skin and meat. This brining along with the olive/herb mixture made the turkey so moist it was unbelievable! My guest at Thanksgiving said "I've cooked turkey's for 20 years and never had such a moist bird"...and it looked perfect to boot!
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Photo by Quiltinghearts

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 21, 2008
Followed the instructions exactly and had a perfect turkey
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Cooking Level: Intermediate

Home Town: North Haven, Connecticut, USA
Living In: Branford, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 13, 2008
I rated this a 4 but I will never brine again! I had a 22lb bird doubled the recipe but could not find a pot big enough. Turkey did cook faster. But it was a lot of work, and no one noticed a difference. Thanks anyway.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 12, 2008
This was my first time brining, and now I will always do it. So worth the extra step, the breast meat was so tender and juicy you could cut it with the side of your fork! Thanks so much for sharing!
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Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 11, 2008
I used this recipe last year and wow! It was better than I thought it would be. Will use again this year and I hope I do as well as '07. Thanks.
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Cooking Level: Expert

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 6, 2008
This was awesome! Made my first turkey and the brine made it soooo juicy that it was sooo worth the extra effort. It put my inlwas to shame. No one in my family had even heard of brining a turkey!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 10, 2008
This was wonderful, I did do something most people don't. I cooked the bird on the grill (in a heavy duty foil pan) Upside down (the legs and breast on the bottom) This brings all the juices to the breast and legs. The breast meat just fell apart when I carved it, the flavor was wonderful.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Durango, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 1, 2008
I dismembered the turkey as one would a chicken, and used only half the brine. Then baked the turkey in a roaster. Turned out very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 11, 2008
This was unbeatable and so easy!!! I thought it was kind of wasteful and excessive to use that much broth for a brine, so I just used water instead. I also forgot to boil the spices into the brine (broth), but it still came out sooo juicy and delicious. I bet boiling before placing the chicken (turkey) in the brine would make it more flavorful, but if you don't have time it works very well without doing that as well. This could very well go on our weekly family menu! :-)
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Cooking Level: Expert

Home Town: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 9, 2008
i used it last xmas , a hit, will use it this easter. the best. i add a bunch of garlic and pepper and brown sugar, also tyme and rosmary(anything you like fresh). i use a big cooler to put the turkey in and then i can close it up.
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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: Apr. 3, 2008
This was excellent. I bought two extra turkeys on sale in December and had the butcher saw them in half. I used a quarter of the recipe in a two gallon freezer bag with the 8 lb thawed half. I refrigerated it for 24 hours, turning it 3 times. I roasted it breast down and turned the heat up flipped it until it was crispy brown. It was moist and delicious. Mine did NOT cook faster than normal as some others have noted. It's a mystery.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 23, 2008
I never cared for turkey... until now. This recipe made the bird extremely moist and flavorful! Will never cook turkey without the brine again! 5 stars is not enough!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 20, 2008
I love roasted chicken, But I will never 'just' roast it again! Must admit, I didn't wait for the brine to cool completly or wait the 24 hours for it to sit in the fridge. Made a 5lb chicken. I lifted the skin from the breast area and put butter pats. I then stuffed the bird with garlic cloves which we made garlic bread to go with dinner. Even tho I didn't give it the time required, it was still heavenly. My kids usually only eat the breast. Last night there were no left overs. I mean they ate the whole thing. Afterward I was informed - I am not to cook it any other way. My bosses have spoken! I want to give this 6 stars!
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Home Town: Wilmington, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 8, 2008
This works! I have used it several times successfully as did my daughter for her first turkey. No complaints from anyone.
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Photo by notyouraveragegranny

Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Socorro, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 3, 2008
Awesome! Usually when it's just my husband and I, we just make 2 turkey legs but with family coming I needed to make a whole turkey. I had visions of dry turkey dancing in my head and decided to try this and it was great! Super easy and the white meat was super moist. Thanks!
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Photo by Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 1, 2008
Instead of ice water, I used ice and put the covered bucket outside overnight. Everything else I followed the recipe and it turned out perfect. My mom, who had never heard of brining a turkey before, was amazed at the great taste!
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Cooking Level: Expert

Home Town: Munich, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 31, 2008
Tasted awesome and the house smelled so good while it was baking. I also added a ton of garlic and sliced onion to my brine. I just used all water and threw in several chicken bullion cubes to make up the broth part of the recipe. Soooo good and moist!
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Cooking Level: Expert

Home Town: Richmond, Virginia, USA
Living In: Sharjah, Sharjah, United Arab Emirates

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 30, 2008
Used this for Christmas Eve and the turkey came out fantastic! Nice and juicy.
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Cooking Level: Intermediate

Home Town: Clarksburg, New Jersey, USA
Living In: Little Silver, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 21, 2008
GREAT!!
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Cooking Level: Intermediate

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