I was a little leery of soaking the turkey in tea for two days, but it produced a juicy, flavorful bird. It was a big hit. There seems to be some parts missing to the recipe, however. For example, it says the rind and JUICE of three lemons, but never said what to do with the juice. Also, it said to stuff rosemary in the cavity, but all the rosemary was used in the brining process. I added the juice to the brine and got more rosemary. Other than that, great.