Excellent. Add some seasoning to the brine and it will be much better since the flavors will be pulled in with the water. I used liquid few drops of liquid smoke flavor to make tast as if it was in the smoker all day. By the way, this is not just for turkey. You can brine ANY MEAT. Chicken, lamb, beaf roasts, duck any thing. It is the best way to get flavor and moister into the meat. I also like Elton Brown's way from Food TV and that is to fast cook the bird at 500 degrees for 15 minutes to brown it on the top then cover the top with aluminim breast cover and reduce the temp to 350 for the remainder of the cooking time.

Reviewed On: Nov. 12, 2010

Suggestions, the way we like to cook it, cut the water by half and substitute tomato juice or sauce. Use less lemon juice, the leave should be tart enough. We also like to add some lamb on the top of the leaves, just lay some coocked ribs across the top for extra flavor.

Reviewed On: May 4, 2009

Very good. I am a Palestinian and we cook this all the time. I double the Cumin. and get rid of the cayenne pepper and use regular pepper. Also no need to puree, if you leave the soup on low heat for 15 to 20 minutes the lintels will dissolve completely. I add the onions last because I like the crunch.

Reviewed On: Dec. 30, 2008