I was very excited about making my turkey with this brine because of all the reviews. I followed the recipe, except that I used chicken broth rather than vegetable broth. I also used 1/4 cup less sea salt since I ran out. I roasted the turkey (20 lb) in a bag with lemon, celery, onion and carrot stuffed in the cavity and around the bird. We oiled the outside with olive oil and pats of butter under the skin on the breast. We roasted the turkey in a convection oven for about 3.25 hours - until the temp of the thigh was 180. About an hour later when we carved the turkey for dinner, the meat was a little dry. The flavor was wonderful, but the white meat was dryer than when we just roast in a bag only. I don't think I did anything wrong and I understand the theory of brining, but it didn't work for us. It was a lot of extra work for the little difference we saw. Roasting in a bag has always worked for us and we'll stick to that. Thank you.
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I was very excited about making my turkey with this brine because of all the reviews. I...