Guaranteed moist, this turkey is soaked in an apple-infused brine before roasting. The result is luscious and tender meat with crispy skin. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts and calculators. Enjoy!
Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled pot, a brining bag or a food-grade plastic bucket. Never use ordinary plastic bags, plastic bins or metal buckets or containers not meant for food use.
I tried it on two turkey breasts at half the recipe and man was it delicious. We're looking forward to trying it on the whole turkey this Thanksgiving! - 25 Nov 2014 (Review from Allrecipes US | Canada)
Ive made this brine for my fresh Turkey for the past 3 or 4 years. I will never make a Turkey any other way. It's the juiciest Turkey I've ever made. I don't t change the recipe at all except to add rosemary and sage. Thanks so much for posting this recipe and this year will post a picture of my bird!! - 22 Nov 2016 (Review from Allrecipes US | Canada)
I made the brining liquid for the turkey and it was OK--can't say that it added any taste to the bird, but the turkey was nice & moist. I did find that the unstuffed 16lbs turkey was cooked in 2.5 hrs, rather than 3.5-4.5 hrs @ 325º. I pulled the turkey out at 160º (though really wanted to pull it out at 155º) and because it was done so early, I let it rest for over 2 hrs. Still very hot when we finally cut into it, so don't think you have to time it so perfectly. The turkey was very moist and cooked through. - 01 Dec 2015 (Review from Allrecipes US | Canada)