*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used Trader Joe's kosher split turkey breast and so cut this recipe to 3 servings. The turkey only sat in the brine in a freezer bag for 4 1/2 hours in the fridge and when I put it in the oven for just a little less than 2 hours at 350 degrees I didn't do a single thing to the meat. It turned out just great! I froze the bones from this and will do one more at least before Thanksgiving because I think this will give me the very best turkey stock for gravy on the Big T-Day! I highly suggest that people try this because it was extremely tasty. Thanks so very much Henry! Excellent!
This was the first year I brined a turkey! This was so good!! The only thing I left out was the savory I didn't have any in the pantry and the market was out! I left mine in the bucket overnight in our very chilly basement! This was a great recipe:)
Nice Balanced flavors! I made a small modification in the technique. In a quart of the water, I dissolved the salt and added the spices and brought it to a boil then simmered for 5 minutes to open up the flavors more. Then in a large brining container, poured the cooled spices over half of a 7.5 pound bag of ice (approximately a gallon of water). Adding the bird, I then mixed in more ice to keep it cool.
I have tried many turkey brines over the past few years but nothing can compare to this recipe. Most of the brines I have tried are sweet. This one is savory. It enhances the flavor of the turkey instead of masking it with sugar. This is now my go-to recipe for roast turkey!
By far the BEST turkey I have ever made. I did follow Alton Brown's roasting directions (500F) for the first 30 min and then down to 350F for the remainder. I kept min covered until the last 15 min to brown it up. Even those who dont' care for turkey because they find it too dry - LOVED this! Juicy and so much flavor!