Salty and Sweet Cranberry Citrus Brine Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 26, 2010
I'm truly not sure how to rate this recipe. I'll start by saying that the turkey tasted great but I didn't really taste the flavors from the brine and the ingredients are too expensive to waste on something I'm not tasting. I've used other brines before and I don't feel the other ingredients added anything special. The cranberry juice dyed the bird an unappetizing pink and it browned way too quickly. I covered with foil but the skin was almost black by the time it was done. So in the future I think I'll pass on the frozen juices but use other features from this recipe.
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Reviewed: Jan. 16, 2011
This was my first try at brining a turkey and I researched it for hours! This brine was something a little different and it turned out great. We have a new tradition for turkey!
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Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA

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Reviewed: Dec. 14, 2010
I've never had my turkey get stained...Only thing I have ever had was praise for how good, tasty, and moist it is.
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Cooking Level: Expert

Home Town: Modesto, California, USA
Living In: Oakdale, California, USA

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Reviewed: Nov. 15, 2011
I made it for a work potluck and I am being asked for the recepie! It was a hit! It had alot of flavor. I was afraid to try something different, but now I am glad I did.
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Reviewed: Mar. 29, 2013
I use this with Turkey breast and then I smoke them. Great!
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Reviewed: Dec. 26, 2012
I used this for Christmas dinner. I used some cranberry apple cider, too. I then made a cranberry injectate to add some more citrus flavor. I used my ninja and ground up fresh cranberries, 2 oranges (peeled), a lemon (peeled), 3 cloves garlic, lemon pepper and some more cranberry-apple cider. I then strained it and used the thin liquid to inject in the bird. I also kept the solid and used that as a rub for the outside. There were a lot of compliments on the flavor and moisture. This is my 2nd time brining and I won't ever cook a turkey without it again!
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Cooking Level: Expert

Home Town: Marshalltown, Iowa, USA
Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 21, 2012
#1 Bring stock pot to a boil then let cool to help infuse the flavors. #2 debone Turkey with the exception leg's. thigh's and wing's this will expose more of the breast to the brine. #3 Layout Turkey breast down and spread out stuffing then secure the back of turkey together rollover oil and season.
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Cooking Level: Expert

Living In: Boise, Idaho, USA

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