After spending way too much money on brining mix at W & S for the last 4 years, I decided to try this recipe and am I glad I did! I followed the recipe as is and threw in a cut-up orange with rind along with some fresh rosemary and sage. I loved the ease of not having to first cook and then cool the brine. Instead of putting the turkey and brine in a roasting bag (not large enough for a 16.5 lb. turkey and the brining liquid) or a large brining bag (too pricey), I use a small styrofoam cooler which holds everything nicely and still fits in my refrigerator. After soaking the bird for 24 hours, it was cooked on a charcoal rotisserie with mesquite wood chips and, honestly, it was the best tasting turkey I've ever had! It was much better than the Thanksgiving turkey which was cooked the same way, but brined in the expensive W & S dry brine mix. Thank you for this wonderful recipe!
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After spending way too much money on brining mix at W & S for the last 4 years, I decided to...