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Turkey Brine

Reviewed: Nov. 21, 2010
I brined with your recipe last night. I thawed the turkey properly and followed all the directions and advice from reviews, made by own stock and added a cup of apple cider as well as a cup of holiday spiced wine. This is the very first time I used a brine and I was pretty scared after re reading the salty comments. I found that using a canning pot gave me enough room to put the brine and turkey back in the fridge for the night. It was perfect, not at all salty, meat was tender, juicy and it browned so beautifully with minimal basting, as you can see in my picture. It was a little extra work, but the results were worth every minute of it. Thank you for sharing your recipe, everyone loved the turkey, there was hardly anything left on the plate aside from the garnish!
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