Thanksgiving Turkey Brine

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If it wasnt for the saltiness it might have been ok, the turkey was very moist. I think ill cut back the salt by 2/3rds. then it might be ok.

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Really glad I tried this alone with no guests - only me to suffer. I suppose it could be because I brined the bird for 48 hours. Bobby Flay mentioned on his grilling show you could marinate turkey breast for 48 hours - so I assumed a whole bird could withstand 48 hours. Wow was I wrong. Or maybe I just don't like the brined turkey taste. First of all the bird was salty. Next it had an Asian flavor - like when I marinate chicken for the barbecue in soy and other tasty ingredients. I didn't want a flavored bird. I simply wanted a moist bird. Well I did get a moist one. Ridiculously moist. After resting I had huge amounts of puddling liquid. My 18 pound bird reached temp. too fast as well -- done in 2 1/2 hours at 325. The juices were ridiculous! They ran clear -- till the thigh meat -- they ran reddish - gross - while it was 180 degrees the dark meat looked raw. Disgusting. I pulled off the legs and wrapped in foil to cook further -- but then after 5 minutes retrieved the water logged grotrocities and tossed them in the trash. I ate the wings -- saltier than imaginable. The breast was going in the trash too -- but thought better of it and stuck in the frig -- just to experiment to see if it was salvagable for lunch meat. From now on I am going to roast my turkeys. My brother did the high temp method -- 450 the whole time and his was moist and delicious. Now they are praising low and slow for turkey too -- Rest assured my future experiments won't involve a salt water bath!

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This is the first time I followed a brine recepie and I really liked how it turned out. It was very tasty and not as dry. I did not get the ice that the recpie called for what I did was let it cool down before I added the turkey and then added some cold water after the turkey went in brine. The I set the pot with the turkey out in my van overnight! Kept is nice and cool.

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I have never brined a turkey before, but after watching you use this recipe last week, I had to give it a try.

The compliments I received were so flattering, I was red all day! The only part of the turkey that was left was the pointed tips of each of the wings.

Before family members and guests left, I had to print copies of this recipe for them.

One of the things I am most thankful for this Thanksgiving is you sharing this simple recipe that makes a heavenly turkey!

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It was dead easy, the ingredients involved nothing bizarre, hard to find, or expensive, and it truly was the best turkey we've ever had. And, I must point out, it tastes just as yummy cold, later that night, on a sandwich!

Thank you, Alex, I owe you a hug for this one.

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I made this for making deep fried turkey for the first time and boy was it flavorful. It was the juiciest turkey I've ever had. A keeper!

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I have brined chickens before but never a turkey so i thought i would try this recipe as something new this year, everyone loved the turkey, i did rinse the bird off well before i roasted it, It was amazing, very flavorful and moist. the only thing was i tried to use the pan drippings to make the gravy and found the drippings to be too salty for gravy, so just made a quick gravy with some chicken stock. Will be using this recipe again, and even for chicken i am sure! Great recipe Alex!

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the past few years our turkey was dry . Alton Brown side to get a oven thermometer, our oven is 50 degress hotter. my wife and i saw how to brine the turkey that night so i went out and got ever thing we needed. this is the frist time for us the turkey came out so most. the only thing i did differnt was i put in one stick of butter did not care for the lemon zest on the meat .may be the more butter takes care of the zest. my wife side this turkey is better then her's this is a keeper. thank you Alex.

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My husband and I have never brined a turkey before, but this looked so delicious on the show we had to try it. We're infamous for dry turkey, but not this year. This brine was wonderful and the turkey was not salty at all. It was moist and flavorful. Everyone who had Thanksgiving dinner with us raved about how good it was. This recipe is now a "keeper" and we won't make another turkey without it. Finally, a moist turkey. By us! Thanks, Alex. :

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That was the comments I received when using this brining recipe for our turkey. I had never used it before, in fact, had never brined a turkey before, and after seeing it on the Top 10 Thanksgiving special last weekend, I thought I would give it a try and try something new and different. The turkey received rave reviews from everyone and there were no leftovers. I just printed three copies of the recipe to give out to friends and family. Thanks so much for the recipe.....it will certainly be used again and may not even wait until next Thanksgiving.