Yield: Yields about 1/2 cup rub.
Servings: twelve to fourteen.
If you’re planning to make a brined turkey, make sure you don’t buy a kosher turkey, which has already been treated with salt.
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Best Turkey hands down. I have made this turkey several times over the years, and I will never use a different recipe, it is simply that good. Last year my family came over for Thanksgiving and everyone said it was that best Turkey they had ever had. I have to agree.
Excellent flavor, particularly if you love sage! Highly recommended preparing with the mushroom gravy recipe referenced within. Best turkey I've ever made.
Superb! Turkey was very juicy thanks to the brine soaking and the aromatic sage butter. Skin was nice and crispy. I couldn't stop nibbling on it before time to eat!;-) Unfortunately, because so, I wasn't so hungry when I sat down - oh well. Overall - great recipe!
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