This is the first time I've brined and we loved it! Sue, I like your method of using the turkey cooking bags and turning the turkey now and then...it worked well for me in my tiny kitchen (and equally tiny refrigerator). I never could of fit a bucket in my fridge and the weather wasn't quite cold enough to keep it in the garage. I used your recipe, as is, and then grilled the turkey on my Weber. Oh, was it good! DH can't stop talking about it, I'll be doing turkey this way from now on. Thanks so much for this recipe, I'm now a brining pro!
I actually tried this on pork chops instead of turkey. I thought the apple cider and spices would go well with pork, and I was correct! The chops were super tender and juicy. I soaked them in the brine for 4 days (I didnt mean to do so long, but my schedule didnt allow them to be cooked sooner). I kept to the recipe pretty well except for the type of meat. I halved the recipe and still had some brine leftover. I def will make this again. Maybe I will try it with a turkey sometime.
Very yummy! It was our first time doing a brine and we did the brine-in-a-cooler version too. Worked well. We did not have a bag to cook the bird in. The bird took longer than anticipated (to cook). We were so worried that it would be dry. But I think the brine really locked in the juice! 90 minutes after the planned time... our turkey was done!
I used your recipe and Alton Brown's suggestion to brine in an insulated beverage cooler. It was perfect...brine stayed icey cold and the bird was completely submerged without taking up 'fridge space. Thanks for a great recipe.
This year was our first time for brining a turkey. It was totally worth the prep time. The turkey was everything that everyone said it would be. I think it was one of the best turkeys we've ever made. It was very tender and juicy. We'll definitely be using this recipe again.
This was wonderful. It was my second brined turkey ever, and the salt taste of this was much more balanced than the other recipe I tried. I didn't have allspice berries so I left them out, and I did throw in some garlic cloves because I love it. Due to scheduling issues (and having spatchcocked the turkey as well) it got done very early and I had to keep it warm for about 2 hours. Despite that, it was still juicy and flavorful. I will use this recipe again and again. Thank you for sharing it!
I have used this recipe three times now. It is the best one ever!! I used it once on a turkey, twice on chicken. I brined them for twenty four hours and then cooked them in a covered clay pot. I had no trouble with the meat browning too much. I used lemon instead of orange and added garlic under the skin. All three times, the meat is so juicy and has wonderful flavor. Please try this recipe, you will not regret it. It is the BEST!
I've brined my turkeys for the last several years, and we LOVED the flavor this brine gives the meat. I threw in a handful of candied ginger since I was out of fresh, and it seemed to work just fine. My bird did get a little dark, but I'd been roasting it breast-up and was able to flip it, so no one ever knew. This brine is my favorite so far. I plan on trying it on a chicken soon, just to see if it's really as good as it seems to be. Thanks, Sue L!!!
I always have good luck when I brine turkeys, but decided to try a different recipe this year. And I'm so glad I did! This was EXCELLENT! My guests said this was the best turkey ever. It was so juicy and flavorful and the gravy made with the drippings was SO GOOD! We brined our 20 pound turkey for about 10 hours, flipping after 8. My only concern was that there wasn't enough liquid to fully cover the turkey - but it certainly taste good regardless. I will definitely make this one again - thanks Sue L.!!