Tarilbrown Profile - Allrecipes.com (16802885)


Home Town: Butler, Pennsylvania, USA
Living In: Bainbridge, Ohio, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Southern, Low Carb, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Fishing, Reading Books, Painting/Drawing
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Recipe Reviews 7 reviews
Citrus Turkey Brine
I was so disappointed when I realized I had purchased a Butterball turkey, which has basting added to it and so you can't brine it or it ends up too salty. So, having a bright idea, I called the folks at Butterball and they confirmed my idea. If you want to brine your turkey, and find the one you purchased already has added basting to it, simply don't add salt to your brine. So, my brine will consist of apples and juice, oranges and juice, lemons and juice, vegetable broth, garlic, rosemary, thyme, sage, summer savory and onions. NO SALT. They said at Butterball that I could still brine my turkey as long as I cut down on the salt I used in it. I will also, when I roast the bird, stuff it with apples, oranges, lemans, celery, garlic and the herbs inside the cavity as well as a butter of butter, savory, sage, thyme, garlic and Rosemary put under the skin. I will let everyone know how it turns out.

2 users found this review helpful
Reviewed On: Nov. 21, 2014
Chef John's Deviled Eggs
I made this for our family Christmas dinner last year and have orders to make it again for this year's. I made a few changes though. I very thinly sliced a couple of the tiny sweet peppers in red, yellow and orange and then used the green jalapeƱos. Some I made without the jalapeƱos so they weren't as spicy, but with all the peppers in the same sugar to pickle, the sweet peppers had just a little bit of bite to them too. They looked great with all the different colors

1 user found this review helpful
Reviewed On: Nov. 11, 2014
Turkey in a Bag
OMG!!! This was the best tasting and juiciest turkey I have ever made!!! I mixed about 2 tablespoons of butter with a little olive oil and added fresh chopped sage, rosemary, smoked sea salt and pepper and rubbed the entire turkey with it. I also rubbed this mixture up under the skin of the breasts. I then cored and quartered an apple and quartered an onion and put them inside the bird. I put the turkey in the bag, laying breast side DOWN, on top of the stalks of celery and onions in the bag, poured a bottle of hard apple cider over and in the bird, put it all in the roasting pan and cooked my 12 pound bird for only about 2 hours in a 350 degree oven!! After it had cooked for about an hour, and was lightly browned on the bottom, I then turned it all over, breast side up so the breasts would brown. WOW!!!! So juicy and tender. The meat just wanted to fall off the bones. I will never cook my Thanksgiving bird any other way.

7 users found this review helpful
Reviewed On: Nov. 28, 2013
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