Thanksgiving Turkey Brine

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This was the first time I ever brined a turkey. I was skeptical at first with all the salt and soy sauce (afraid the turkey may be too salty but it came out perfect. I made sure I rinsed it good inside and out after the turkey sat in the mixture over night in our five gallon bucket with lots of ice (living in Arizona, must do that. I couldn't ask for a better tasting turkey. I will use this recipe every year for now on.

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This was my first Thanksgiving & it went off with a BANG! Everyone LOVED how moist & flavorful this turkey was. I'll definitely look back on this recipe for future variations! Thanks, Alex & Food Network!

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I tried this recipe today for my husband who works nights. We had thanksgiving breakfast!
We were amazed at how incredibly moist and flavorful it was. I called my friends and family and sent the recipe to them as well. I will never roast anything again! I am going to buy a "brining cooler" because I have a feeling I will be brining everything!
Thanks Alex, incredible recipe!

Denice, Millcreek Utah

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After letting it cook for 3 1/2 hrs does the bird get a golden brown skin or do I need to uncover it for a little while. It's been in the oven for about 40 mins now.

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trying the brine tomorrow for dinner Saturday, let me know how it goes for all of you. To lift the skin it is ok to use a small knife to cut through the thin membrane over the breast, just not the whole thing and be careful not to cut the skin itself. Or slide your hand under the skin and pull up gently.

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Ok, the bird is in the oven, about 2 hours left. In 19 years of marriage, my first turkey : Hopefully it comes out well, so it isn't the last.

One question for the future, how do you "lift the skin" to put the butter on? The skin on our turkey didn't separate very easy.

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This better turn out good. I chose this one over Alton's because I knew I wouldn't be able to find Allspice berries in my little town. Left out the hot pepper flakes and sage because my children can't tolerate heat and I can't tolerage sage ;- Thanks Terri for the "Wash it" comment.

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Last year I used a whiskey brining recipe and, since, I didn't have the room in the fridge put the entire setup in the garage. We were in NC at the time and luckily the temps dropped low enough to help. I did supplement with ice occasionally to keep the meat cooler. Now we're in New England...no worries about it being cool enough! And I used a big plastic bucket lined with a new kitchen trash bag. Clean up was super simple.

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null........may i suggest you check out alton brown's video/recipe on brining turkey (his fried turkey recipe.......he suggests placing the turkey into the brine w/about 5 lb of ice into a cooler........this year trying Alex's brine recipe and then deep frying the turkey........sounds interesting

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I have a simple question regarding the brining process. When I've used a brining solution before the brine was kept overnight in the fridge. Will this recipe be OK outside the fridge (in a cool garage for instance or will it have to to be placed in the fridge? The recipe doesn't mention where the turkey should be kept.