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    You are in: Home / Recipes / Turkey With Cranberry Brine Recipe
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    Turkey With Cranberry Brine

    Average Rating:

    4 Total Reviews

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    • 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.

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    • 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 chef’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 ol’ 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!

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    • 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.

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    • on November 21, 2006

      we'll see after thanksgiving dinner. Talk to you then. and oh! happy thanksgiving

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    Nutritional Facts for Turkey With Cranberry Brine

    Serving Size: 1 (313 g)

    Servings Per Recipe: 35

    Amount Per Serving
    % Daily Value
    Calories 401.6
    Calories from Fat 174
    Total Fat 19.4 g
    Saturated Fat 6.3 g
    Cholesterol 148.1 mg
    Sodium 3399.5 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 0.8 g
    Sugars 8.6 g
    Protein 42.7 g

    The following items or measurements are not included:

    fresh rosemary

    fresh thyme

    fresh sage


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