Thanksgiving Turkey Brine

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Unbelievably good! I use this EVERYTIME I make a turkey! Makes them so very tender and delicious. I'm so very thankful I remembered this from her show once, the turkey turns out very moist and I look like a holiday feast GENIUS!

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This is the best brine recipe ever!!!!!!!!!!!!!!! I use this everytime I decide to brine. Even if I am using a turkey breasts I just break the recipe down to fit the turkey weight. LOVE IT!!!

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Great brine ! It flavored the turkey outstandingly. There is just one thing ? Don't use this brine when deep frying a turkey. The sugar in the molasses will ruin the skin on the turkey when frying. I should have realized that the sugars in the molasses would have caramelized the skin to much for deep frying. I spent 15 minutes getting the burnt skin off the bird before carving it up. Once the skin was off the meat it was absolutely moist, flavored and perfect.

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This is my go-to recipe every Thanksgiving! I have been using this brine recipe since 2009. Thanks, Alex!

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This recipe was so moist never even heard of brining a turkey. Now I will never make another turkey without brining it first. Only thing it was a little too brown on the outside.

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I am a fan of brines so this recipe intrigued me. The smell and taste of the brine was very good. My turkey was 21 pounds and brined for 16 hours. We are not fans of turkey.The result? Turkey was a lovely color and tasty, and did not taste like the combination of brine ingredients. So, the questions is, why make it? It is not inexpensive if you add up the ingredients and I did not think the taste was extraordinary. I am not sure that I would use this again on a turkey but would try a chicken or beef roast.

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This was by far THE BEST!! Mr was in the kitchen with me while making the brine and wanted to know if I was making teriyaki turkey?! If I hadn't read the reviews I would have been a bit scared myself. With a 23lb bird, I increased the brining time to 18 hours. I rinsed the turkey before patting dry and placed it in the fridge uncovered for 24 hours. I did not use lemon as I forgot to purchase them. He turned out beautifully browned, moist and delicious!! The pan drippings made the perfect gravy; no salt needed. Hubby says to toss the other brine recipe in the trash!

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Simply awesome. I usually brine my turkey and it works well but this brine is something special. The family’s verdict was that it was the best turkey they had ever had. I took some liberties with the brine and added fresh parsley (we have tons in our garden now and used a very dark honey instead of molasses, also used grey sea salt - ¼ lb - combined with table salt. Also used only about a ½ stick of butter and zest of 1 lemon to coat the turkey – I roast the turkey upside down until the last hour for a moist breast so the butter seemed excessive. The turkey was incredibly moist and tasty. If you plan on making pan gravy do have some unsalted giblet stock ready as the drippings will be very salty. Thank you for a great recipe!

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Excellent Recipe. Only thing I did different was add more water to cover the turkey completely in cooler.

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Followed this recipe exactly and it turned out great! Even with my 4 grandchildren under age 10 here "helping." The bird turned out moist and flavorful. Just 2 comments: 1 prepare for a very brown almost burnt looking skin, due to the butter under the skin. Although the burny looking skin does not effect taste of the meat, some crispy skin lovers may object. The lemon zest added to the butter really made all the other flavors "pop"! And 2, after skimmimg off most of the fat from the drippings (a lot of it being butter, there was not much drippings left. We are a gravy family, so I added some purchased turkey stock to the drippings, and some additional thyme and sage for flavor. It turned out wonderful! Everyone voted to do the turkey this way again next year. Thanks, Alex!