This is my first ever post but have read many. We made this brine exactly as described and can add that make sure you have a large enough container to hold the two gallons because it's worth it. We brined our 14 pound bird for 36 hours and then rinsed it thoroughly as other posters have indicated for the full two minutes to avoid saltiness. We then applied a wet rub. We decided to put it on the BBQ as one poster had said. We never had to baste, not once. Our family said it was the best bird they have ever eaten. I have sent this brine recipe to all of them and we will never go back to putting our bird in the oven and just basting every twenty minutes again. I'm writing this as I am eating a piece of cold leftover turkey and it's still moist!
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This is my first ever post but have read many. We made this brine exactly as described and can...