I have never brined before and was really nervous about it as I've been totally happy with making my bird traditionally... basting and turning the bird, cooking slowly for longer time, etc... to make a tender, juicy turkey.
Well, this recipe was GREAT! I think I will be brining every turkey from now on! I DID reduce the salt from 1 cup to 3/4 because I was nervous about it and since I was brining a 23 pounder (doubled the recipe) I didn't have room for failure. I liked it with the reduced salt. It was NOT too salty. I brined for ten hours in a cooler. I also added onion powder and garlic to the mix. It turned out heavenly. One of the best Thanksgiving Turkeys I've ever made. The meat is light and literally flakes away from the bone. Amazing!
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I have never brined before and was really nervous about it as I've been totally happy with...