Thanksgiving Turkey Brine

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Made my turkey skin turn pitch black, but had a good flavor!

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This brine was so easy to make and the ingredients were easy to find. I decided to do this last minute so I had to substitute kosher for sea salt and only had enough for 1 1/2 cups of honey but it was still awesome. Instead of soy sauce I use Maggi seasoning sauce because I love it. No Thyme but I had rosemary bushes. The lemon zest butter gives it that extra push of flavor. So the combo of the bath and the butter was incredible. I had complements all night. For a smaller bird, use 1/2 the butter and only 1 lemon and rub on the outside as well. About 1 through the cooking cover the bird to prevent burning and don't forget to rotate the pan to get even cooking and browning. Great to try for beginners!!

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I gave brine a try and it paid off. I used all the different kind of salts, kosher, regular and sea salt and i am certain i did not use the full amount. I also used rosemary and soy sauce by eyeballing all the ingredients it gave me a sense of ingenuity and creativity. I placed the turkey in two small trash bags and stuck it in the fridge. I did not have lemon nor did i use the butter under the skin but i did stuff the cavities with onions, oranges, garlic and all of the spices. poured chicken broth, butter and vermouth. The turkey was fab. everyone agreed and I will now brine every turkey I can. Thank you!!!!!!! :0

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This was by far the easiest and best turkey I've ever made and eaten! I bought a cheap kitchen trash can at the dollar store (yes, I washed it to brine the turkey and kept adding ice to keep it chilled. I used orange peel zest instead of lemon and it was fabulous. I didn't use the entire pound of butter on the breast. So, I mixed in freshly chopped sage, thyme, and rosemary in the remaining butter and basted the turkey half way through with the remaining butter. It only took 2.5 hours to cook as well and it was super moist, golden, and full of flavor. Cheers to great cooking!

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AWESOME~ Moist, tender & beautiful. (and easy!... This was our first "brine" experience (husband & me w/6 sons. I was determined to make a easy and awesome turkey in my new convention oven and THIS was it! What a great BRINE! And the butter under the skin created a crispy skin that sealed in the flavor. YUMMY! It will be used again next year.. oh yeah....we added onion, carrot & celery in cavity of turkey while roasting turkey

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This was my first TG and at our new home. I was really nervous cooking my first turkey and trying out a brine. I had no idea what to expect. I'm so glad I did, the turkey was so juicy and moist. I had a 13 pound turkey at 350 degrees for 2 1/2 hours. White meat at 170 degrees, dark around 180 degrees. And roasting it breast side down for 2/3 of way first really enhanced the moister. I was so happy with the results and you can't miss with this recipe. It was really easy to use. Just remember if you use Morton's Kosher salt to use 2 cups = 1pd, or if you use Diamond Crystal Kosher Salt 3 cups to = 1 pd. I had to look it us as Kosher salt varies in strength. Gobble Gobble!

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I have made the turkey in my family for the last 6 years. Today I got the best reviews ever!!! Everyone loved the flavor and how juicy the meat was. I was afraid it was going to be "too-asian" because of the soy sauce but it didn't factor in our taste buds. I added a couple limes and mandarin oranges to the brine. Also used the lemon-butter on all the turkey, not just the breast. Cooked covered for the first 3 hours, uncovered the rest. Great color, looked great!

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Hosted our first thanksgiving and this recipe made our home the place to be on thanksgiving. Not a single guest was able to stop talking about how juicy and flavorful our bird was. Thanks for making our first bird such a memorable one.

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indolence where did you go to school? A lbs is 16 oz's. It doesn't matter if its a lbs of salt or a lbs of rocks. A lbs is 16 oz's. Also someone mentioned something about worrying it to be high in sodium...brining DOES NOT cause higher sodium in the food. You have to understand the scientific process of osmosis. I'm not going into it..you could google it, but just know it does not cause higher sodium in food. Just make sure after you're done brining you wipe the bird of all the brining solution.

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It was the best turkey that I have EVER made!!!! Everyone loved it!