Fantastic! Made it exactly as the recipe called for with an 18lb bird. This was the first time I've brined a turkey, and it came out super moist and tender. So much better than any injectable marinaide! Instead of putting it in the fridge overnight, I sealed it in a stock pot and set it outside (25c here last night). Roasted the turkey in a 325 oven until the internal temp was 180, basting it every 45 minutes; came to about 4 hours in total. While my plan is to use the turkey for sandwhiches and soup this week, I wouldn't hesitate to put the whole bird on my thanksgiving table.
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Fantastic! Made it exactly as the recipe called for with an 18lb bird. This was the first...