Getting dinner on the table just got a whole lot easier.
Everything you need to conquer life in the kitchen.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Make room on that summer bucket list and celebrate the season with these must-try recipes.
Slow-cooker dishes, casseroles, pot pies, cakes and cookies — it doesn't get any better than this.
As a member, you can save and organize your favorite recipes and more.Join Food.com
All the scary eats and spooky sweets you could ever want.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-4 of 4
on January 16, 2011
We had a 22lb turkey cut down the middle for another use. Decided to try this instead for thanksgiving. We also used a 64 oz jar of cran-apple juice so did not use the apples. Marinated overnight and then put the bird split side down and smoked it about 4 1/2 hours on the Treager before finishing off to the right temp and then tenting the halves and letting them rest. Must say it was as the family said " You out did yourself on this one! Thanks for making me look so good. I had never split a turkey before but do believe it made a difference with the brine. Am going to try splitting our next turkey too.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 25, 2007
I did this as a dry run in September using an 8 lb chicken and it turned out really nice! I ended up following your directions with the recipe stuffing instead of using my own. Since I did not have any cranberries at this time of year for the stuffing I used some jarred cranberry sauce and stirred it all up with the other ingredients for the stuffing. I did follow the chefâ€™s advice about taking the 8 lb chicken out in the morning (about 10 hrs) instead of brining for the full 24 hours however I think that it could have probably stayed in the brine for the full 24 hours. It did have tinges of pink when it was raw and even though it tasted fantastic the flavour of the cranberry was fairly faint. I feel it could have been more for my taste even though originally I thought the cranberry taste would overpower but it did not! More cranberry flavour could possibly be resolved by used real cranberries on Turkey day. The chicken did come out looking as if it was burnt, but it definitely was not! It was juicy and delicious! After I had made the recipe, I was advised by the chef to put some foil over the delicate parts of the bird during the first part of the roasting and then remove it later to get a more even colour. Thanks Karen for the great recipe and your quick replies on advice! I am going to give this a go for Thanksgiving with a big olâ€™ turkey this year! Watch this space! :) EDIT: I did do this for Thanksgiving and got rave reviews from my hubby and guests. Moist and delicious. I did do my giblet stuffing this time so omitted that part of the recipe. Just sorry I couldn't get a better picture as everyone couldn't wait to eat!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 26, 2006
This made for a very tender, tasty turkey. However, the bottom portion of my bird was not cooked when the breast registered on my meat thermometer. I have never had that happen before & the only thing I can think that might account for it was roasting on the vegetable bed rather than a rack. Next time, it's back to the rack for me.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #389559
on November 21, 2006
Serving Size: 1 (313 g)
Servings Per Recipe: 35
The following items or measurements are not included: