There is really no way to mess up a brine, in my opinion, as long as you have the fundamental ingredients of water and salt. All the extras just add to the flavor and that's why I gave this recipes 5 stars. I used the combo of spices and my bird turned out so juicy and flavorful. I didn't have vegetable broth (and didn't really want to spend the money on a gallon of it) so I used 4 oz. of apple cider and 12 oz. of cold water. I didn't exactly follow the directions to a tee because I was too lazy to boil everything and then bring it to room temperature -- I simply mixed everything together cold and started brining right away -- and it still turned out great. I also added a handful of peppercorns. Brining is definitely the way to go. I used a 13 lb. bird and a turkey brining bag that I got at Bed, Bath and Beyond. I was able to fit my bird in the bag standing on end inside a tall stock pot. I gathered the top of the bag with a rubber band to make sure the brine completely covered the top of the turkey. I didn't have to bother with flipping the turkey 1/2 way through because it was completely saturated from head (or, rather, neck?) to toe. My dad (who has been the turkey chef in the family, up until now) applauded me for the juiciest turkey breast he has ever tasted. The juices were literally dripping down the breast as he carved it. I am now a brining devotee and would never go without brining again!
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There is really no way to mess up a brine, in my opinion, as long as you have the fundamental...