I used this for just a turkey breast, around 6-8 pounds. I followed most of the directions except i used home-grown rosemary, about 3 long sprigs (I used the trailing rosemary not the shrub rosemary). What's nice about turkey breast is it completely submerses in the 2-gallon brine. While roasting I started taking internal temperature measurements after 1 1/2 hours and found out it was done 15 minutes later. I let the turkey stand for 15-20 minutes before carving. Unbelievably moist and tasty results! My father-in-law, who doesn't eat turkey, tried some and helped himself to another few slices! Now my mother-in-law wants the recipe. We plan on making her a holiday "bucket" containing all the ingredients (except for the turkey) and wrapping it up for Christmas. Thanks for the recipe, Sheri!
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I used this for just a turkey breast, around 6-8 pounds. I followed most of the directions...