Going to try this for Thanksgiving this year. What to do for gravy? Any suggestions from those who have made it would be very helpful. Thanks. :)
This has been my holiday Turkey recipe since it was first published in 1998. I use a cooler to brine to save space in fridge
This was a turkey my brother raved about, and he is really picky. We will do it again. It was easy, especially once I figured out that my 18lb turkey fit well in a nice clean 5 gallon bucket, which itself fit well in my refrigerator, and no need for turning while brining. The maple flavor surprised me by really coming through. I used grade B syrup.
A fantastic Brined Turkey with great flavor. Our annual Thanksgiving recipe. Use a brining bag in an Ice Chest to save room in the Fridge and simplify the process.
I have been making this turkey for Thanksgiving since it was first published. It is great! It is always moist and very flavorful. It is almost foolproof: I have overcooked it and it is still moist. I frequently get the comment: "Best turkey I have ever eaten!" If you don't try this you are missing the meal of a lifetime!
This recipe makes the BEST turkey. It just doesn't get any better. I made it the very first time it appeared in Fine Cooking, and I've made it every Thanksgiving since. Even a 24 pound turkey remains moist and succulent and the amazing complexity of flavors with that touch of smoke makes it hard to stop eating! Since I host Thanksgiving for a large group of friends every year, it's always a challenge to come up with new and unusual. Since I started making the turkey using this recipe, my friends have rebelled against eating turkey cooked any other way! So, try this recipe, but be warned: You'll never cook your turkey any other way again!