This brine helped produce the best turkey I have ever prepared. It was my first time brining a bird, and now there is NO going back.
I had your average supermarket bird. You know, the kind with the salt solution already added -- this of course concerned me -- but hey, you work with what you have. I cut the salt in half (as was suggested) and the results were outstanding.
No hyperbole. The juiciest bird I have ever eaten.
Thanks for the inspiration and recipe.
Oh, also worth pointing out how inexpensive of a brine this was. Many of the other recipes I stumbled across called for a high number of ingredients, some even a bit exotic. With those I felt like I was going to have to spend as much for the brine as for the bird. Not with this one. Highly recommended.